Baker

Position Overview

The Baker is responsible for executing superior-quality bakery operations that are efficient and tailored to individual requirements, adhering strictly to company policies and public health regulations, with the ultimate aim of ensuring complete guest satisfaction.

Reporting

This role reports directly to the Executive Chef and Executive Sous Chef.

Core Responsibilities

• Produce breads, pastries, and assorted baked goods consistent with company recipes, maintaining high quality and meeting production targets.
• Manage ingredient inventory by planning, procuring, and overseeing bakery supplies, including frozen bread products, to guarantee adequate stock availability.
• Maintain uniformity in product quality, flavor, aesthetics, while minimizing waste and managing food costs effectively.
• Prepare specialty baked goods, buffet displays, early riser trays, and accommodate guests with dietary restrictions or allergies.
• Participate in guest chef events, live cooking demos, special occasions, and themed functions.
• Ensure proper food storage, handling, transport, temperature monitoring, and inventory control in line with company and public health standards.
• Keep the bakery workstation clean, orderly, and fully functional, completing setups on schedule.
• Operate and maintain bakery equipment safely, report faults, and perform preventive maintenance routines.
• Comply strictly with food safety, sanitation, and public health laws to be inspection-ready at all times.
• Assist with inventory audits, equipment accountability, and proper waste management.
• Support onboarding, training, and development of new team members while fostering positive interdepartmental relationships.
• Promptly communicate any operational issues to supervisors and proactively address challenges to ensure smooth operations.
• Attend mandatory training sessions and adhere to company protocols, including SOPs, code of conduct, and uniform/grooming standards.
• Deliver exceptional guest service exemplified by professionalism, personalized hospitality, and anticipation of guest needs.
• Perform additional duties as directed by Executive Chef, Executive Sous Chef, or management.

Qualifications and Experience

• Possession of a valid STCW95 certification.
• At least four years of experience in a similar baker role within an international 5-star setting.
• Proficiency in European baking techniques is essential.
• Familiarity with public health policies and food safety procedures.
• Ability to comprehend, interpret, and apply culinary fundamentals effectively.
• Physically and medically fit to meet job demands.
• Exemplify high moral integrity.

Language Skills

Fluency in spoken and written English is mandatory, as it is the working and safety language onboard. The role requires clear verbal and written communication to give and understand instructions and to engage efficiently with guests and colleagues.

Physical Requirements and Work Environment

• The job involves prolonged standing, walking long distances, reaching, and sitting.
• Tasks include repetitive bending, stair climbing, and lifting or moving weights up to 50 lbs.
• The position may require overtime and irregular working hours.