Chef de Partie Baker

Role Overview

This position ensures the Bakery Shop operates seamlessly and efficiently according to company policies. The Chef de Partie Baker leads, coaches, supervises, and evaluates bakery personnel alongside the Head Baker to maintain high production standards.

Key Responsibilities

• Oversee daily bakery operations, controlling production to meet quality and presentation standards for bread used in daily menus.
• Directly supervise staff, providing coaching and evaluations to optimize performance.
• Prepare production forecasts and log leftover items to minimize waste and maintain food cost budgets.
• Manage the arrangement of bread displays for various buffets.
• Ensure strict adherence to United States Public Health rules and standards, maintaining compliance daily.
• Maintain the cleanliness of the bakery area following Executive Chef schedules, while safeguarding equipment integrity.
• Prepare pantry shops for any scheduled or surprise USPH inspections by management or inspectors.
• Handle requisitions and transport of items from main stores to the bakery as needed.
• Guarantee that all recipes, yield lists, and master lists conform to company standards.
• Complete daily consumption summaries as required by the Executive Chef.
• Ensure all bakery staff follow punctuality, uniform policies, and personal hygiene guidelines.
• Understand and apply Time and Attendance systems, including knowledge of contracts and work schedules.
• Comply with ship operations standards to assist both guests and crew effectively.
• Participate in meetings, trainings, and other work-related activities as directed.
• Responsibly prepare daily production recaps and train assigned team members.
• Execute additional job-related duties assigned by supervisors or management as necessary.

Required Qualifications and Skills

• At least two years’ experience as a Chef de Partie Baker in upscale hotels, resorts, cruise ships, or convention banqueting environments; cruise experience preferred.
• Degree from a culinary school is mandatory.
• Strong management capabilities within multicultural, dynamic environments.
• Excellent communication, problem-solving, decision-making, and interpersonal skills.
• Exceptional customer service, team-building, and conflict resolution abilities.
• Familiarity with personalizing services, quality standards, alternative delivery methods, and methods to assess guest satisfaction.
• Proficient in planning, coaching, organizing, staffing, controlling, and evaluating roles.
• Intermediate computer skills are necessary.
• Good foundation in accounting principles including number flow, debits/credits, adjustments, and corrections.
• Capability to write reports, business correspondence, and maintain strong relationships with senior ship officers and corporate management.