Baker

About the Role

We are seeking a skilled Baker to oversee high-quality, efficient, and personalized bakery operations in compliance with company policies and public health standards. The role’s ultimate aim is to achieve complete guest satisfaction by crafting superior baked goods.

Reporting Structure

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

Core Responsibilities

• Prepare breads, pastries, and other baked items following company recipes and production standards.
• Manage ingredient requisition, collection, and stock levels, including frozen bread products.
• Ensure consistent quality, taste, presentation, and appearance of bakery products while minimizing waste to control costs.
• Produce specialty baked products tailored for guests with dietary restrictions or allergies.
• Participate in guest chef events, cooking demos, special functions, and thematic presentations.
• Maintain proper food storage, handling, transport, temperature control, and inventory according to company and health regulations.
• Keep the bakery workspace clean, organized, and prepared timely for all setups.
• Use and maintain bakery equipment correctly; report any malfunctions and perform preventive maintenance.
• Comply with food safety, sanitation, and public health protocols, ensuring readiness for inspections.
• Assist with inventory audits, equipment tracking, and proper waste management.
• Support onboarding and training of new team members and foster positive interdepartmental relationships.
• Promptly communicate operational challenges to supervisors and address issues proactively to maintain smooth operations.
• Attend mandatory training and adhere to company policies including dress code and conduct.
• Provide exemplary guest service, demonstrating professionalism and anticipating guest needs.
• Perform additional duties as assigned by culinary leadership.

Qualifications and Experience

• Valid STCW95 certification.
• At least 4 years of experience in a similar role within a 5-star international hospitality setting.
• Proficiency in European baking methods.
• Knowledge of Public Health policies and procedures.
• Strong understanding of culinary fundamentals with the ability to interpret and apply them.
• Must be physically and medically fit for demanding tasks.
• A high degree of moral integrity.

Language Proficiency

Fluent English skills (spoken and written) are essential, as English is the operational and safety language onboard. Must be able to communicate instructions clearly and interact effectively with guests and crew members.

Physical Demands and Work Environment

• The job involves standing and walking long distances, frequent bending, climbing stairs, and lifting or pushing weights up to 50 pounds.
• The role may require overtime and irregular working hours.