Baker Tournant

Key Responsibilities

Ensure seamless and efficient management and operations of the bakery shop and daily production following company policies. Oversee the production, quality control, and presentation standards of bread varieties served in daily menus. Collaborate with the Head Baker to prepare production forecasts and track leftover inventory to minimize waste and manage food costs within budget. Assist with arranging bread displays across various buffet settings. Maintain comprehensive knowledge and adherence to United States Public Health (USPH) rules and regulations, ensuring daily compliance. Supervise cleaning routines for the bakery according to the Executive Chef’s timetable, utilizing proper methods that prevent equipment damage. Maintain bakery readiness for both planned and surprise USPH inspections by ship management or official inspectors. Handle requisition and delivery of baking supplies from main stores to the bakery when tasked. Guarantee recipes and yields meet company-established standards. Support the CDP Baker in compiling daily consumption summaries for the Executive Chef. Stay informed about standard ship operations to effectively assist guests and crew with inquiries. Participate in all required meetings, training sessions, courses, and related work activities. Fulfill any additional job-related duties assigned by supervisors or management, recognizing that the outlined responsibilities are not exhaustive.

Qualifications and Education

• At least three years of baking experience in upscale hotels, resorts, cruise ships, or large banquet services, with a preference for shipboard experience.
• Proficient in appropriate cleaning standards, procedures, and equipment usage.
• Completion of high school or an equivalent basic education.