Chef De Partie - Baker

Job Overview

Join Royal Caribbean Group as a Chef De Partie - Baker based in Singapore, where you will be integral to the bakery shop's daily operations onboard. This role ensures efficient bakery production and quality control while adhering to stringent company policies and public health regulations.

Key Responsibilities

• Oversee the smooth daily operation and management of the Bakery Shop in compliance with company standards.
• Lead, mentor, and evaluate bakery staff in collaboration with the Head Baker to maintain high performance.
• Manage the production, quality, and presentation of bread offerings used in daily menus and buffet displays.
• Prepare accurate production forecasts and track leftover products to minimize waste and maintain budget targets.
• Supervise the setup and presentation of bread displays across various buffet locations.
• Ensure full compliance with United States Public Health regulations on a daily basis.
• Maintain bakery cleanliness as scheduled, ensuring the proper preservation of equipment.
• Prepare the pantry for both announced and surprise USPH inspections conducted by management or external inspectors.
• Coordinate requisitions and facilitate timely transportation of supplies from main storage to the bakery area.
• Ensure all recipes and production yields conform to company standards.
• Complete daily consumption reports as required by the Executive Chef.
• Monitor bakery staff attendance, punctuality, uniform standards, personal hygiene, and overall professionalism.
• Understand and enforce Time and Attendance policies, including contract terms and work schedules.
• Acquire and apply knowledge of ship operations to assist guests and crew effectively.
• Participate in staff meetings, training sessions, and other job-related activities as necessary.
• Take ownership of daily production reporting and coach assigned team members consistently.
• Perform additional job duties as assigned by supervisors or management.

Qualifications

• At least two years’ experience as a Chef De Partie Baker in high-end hotels, resorts, cruise ships, or large-scale banqueting; shipboard experience is preferred.
• Culinary school degree mandatory.
• Strong leadership and management skills within culturally diverse and fast-paced environments.
• Excellent communication, problem-solving, decision-making, and interpersonal abilities.
• Superior skills in customer service, team building, and conflict resolution.
• Knowledge of personalized service principles including needs assessments, quality standards, delivery alternatives, and guest satisfaction evaluations.
• Proficient in planning, coaching, organizing, staffing, controlling, and evaluating operational activities.
• Intermediate competency with computer software applications.
• Good grasp of basic accounting concepts such as number flow, debits/credits, adjustments, and corrections.
• Capability to draft reports and business correspondence and establish constructive relationships with senior officers and corporate contacts.