Chef de Partie Baker

Role Overview

This position involves managing the daily operations of the bakery shop efficiently and in line with established company policies. It requires leadership of bakery staff in collaboration with the Head Baker, overseeing the creation and presentation of bread products used in daily menus, with attention to quality and consistency.

Key Duties and Responsibilities

• Lead, mentor, support, and evaluate bakery personnel in coordination with the Head Baker.
• Ensure production meets quality standards and manage the bread assortment for daily menu usage.
• Forecast production needs and maintain records of leftovers to minimize waste and control costs.
• Organize bread displays across buffets ensuring attractiveness and adherence to standards.
• Strictly comply with United States Public Health regulations and guarantee these are followed at all times.
• Maintain bakery cleanliness according to the Executive Chef's schedule, applying safe cleaning methods to protect equipment.
• Prepare pantry shops for scheduled or surprise USPH inspections by ship management or inspectors.
• Manage requisitions and transport of bakery supplies from main stores to bakery.
• Follow company standardized recipes, master lists, and yield requirements precisely.
• Complete daily consumption reports as directed by the Executive Chef.
• Ensure bakery staff maintain punctuality, wear proper uniforms, and uphold personal hygiene standards as per company policy.
• Understand and enforce Time and Attendance policies, work contract hours, and related documentation.
• Acquire necessary knowledge of ship operations to assist guests and crew effectively.
• Participate in meetings, training sessions, and other work-related activities as needed.
• Accountable for daily production summaries and responsible for coaching and training assigned team members.
• Perform additional duties as assigned by supervisor or management consistent with shipboard employment.

Qualifications and Education

• At least two years of experience as a Chef de Partie Baker in upscale hospitality environments such as hotels, resorts, cruise ships, or convention banquets (shipboard experience preferred).
• Completion of a culinary school program is required.
• Strong management capabilities in diverse, dynamic cultural settings.
• Excellent communication, problem-solving, decision-making, and interpersonal skills.
• Highly developed customer service, team building, and conflict resolution abilities.
• Understanding of personal service principles including needs assessment, quality standards, alternative service methods, and guest satisfaction evaluation.
• Competent in planning, coaching, organizing, staffing, controlling, and evaluating bakery operations.
• Intermediate proficiency in computer software applications.
• Basic accounting knowledge encompassing numerical flow, debits/credits, adjustments, and corrections.
• Effective report writing and business communication skills, with ability to maintain positive relations with senior ship officers and corporate management.