Chef de Partie Baker

About the role

The Chef de Partie Baker leads the daily operations of the bakery shop aboard a cruise ship, ensuring high‑quality bread production, compliance with health regulations, and seamless service for guests and crew.

Key responsibilities

• Oversee smooth and efficient bakery shop operations in line with company policies.
• Direct, coach, supervise and evaluate bakery staff together with the Head Baker.
• Produce, present and maintain the quality of the daily bread assortment.
• Prepare production forecasts, record leftovers and control food costs.
• Set up and maintain bread displays across shipboard buffets.
• Ensure strict adherence to United States Public Health (USPH) rules and manage inspections.
• Coordinate cleaning schedules, equipment maintenance and inventory requisition.
• Maintain accurate daily consumption recaps and recipe/yield standards.
• Guarantee staff punctuality, proper uniform, and hygiene compliance.
• Participate in meetings, training sessions and other work‑related activities.

Required profile

• Minimum two years’ experience as a Chef de Partie Baker in an upscale hotel, resort, cruise ship or similar environment.
• Culinary school degree.
• Strong management abilities in a multicultural, dynamic setting.
• Excellent communication, problem‑solving and decision‑making skills.
• Superior customer service, team‑building and conflict‑resolution capabilities.
• Knowledge of personalized service principles and guest‑satisfaction evaluation techniques.

Required skills

• In‑depth knowledge of United States Public Health regulations.
• Bakery production and recipe management.
• Inventory forecasting and food‑cost control.
• Time‑and‑attendance procedures.
• Operation of bakery equipment and display set‑up.

What we offer

• Opportunity to work on an international cruise ship with a diverse crew.
• Professional development in a high‑end hospitality environment.
• Competitive compensation and benefits package.