Chef De Partie - Baker

Key Responsibilities

• Ensure efficient daily operation and management of the bakery section adhering to company policies.
• Lead, mentor, and assess bakery staff alongside the Head Baker.
• Oversee the production, quality control, and presentation of a variety of bread products used in daily menus.
• Prepare production forecasts and track leftover items to minimize waste and control food costs.
• Supervise bread display arrangements across buffet stations.
• Maintain compliance with United States Public Health regulations and ensure daily adherence.
• Manage bakery cleanliness according to the Executive Chef’s cleaning schedule, using proper techniques to avoid equipment damage.
• Ensure readiness of pantry shops for announced and unannounced USPH inspections by management or inspectors.
• Coordinate requisitioning and transportation of supplies from main stores to bakery.
• Follow company standards for recipes, master lists, and yield outputs.
• Complete daily consumption reports as required by the Executive Chef.
• Ensure punctuality, proper uniform standards, and personal hygiene compliance among bakery staff, particularly those in public-facing roles.
• Understand and implement Time and Attendance policies and contracts, including work schedule management.
• Acquire knowledge of ship operations to assist guests and crew effectively.
• Participate in meetings, training sessions, and related job activities as required.
• Take accountability for daily production recap and coaching of assigned bakery team members.
• Perform additional duties as assigned by supervisors or management.

Qualifications

• At least two years of experience as a Chef De Partie Baker in upscale hotels, resorts, cruise ships, or banqueting services, preferably with shipboard experience.
• Diploma or degree from a culinary school is mandatory.
• Strong leadership and management capabilities in diverse, fast-paced environments.
• Excellent communication, problem-solving, decision-making, interpersonal, and conflict resolution skills.
• Deep knowledge of personalized service principles, needs assessment, quality standards, alternative service methods, and customer satisfaction evaluation.
• Competent in planning, coaching, organizing, staffing, monitoring, and performance evaluation.
• Intermediate proficiency in computer applications.
• Good grasp of fundamental accounting concepts including numbering flow, debits/credits, adjustments, and corrections.
• Capability to compose reports, business correspondence, and maintain constructive relationships with senior ship officers and corporate teams.