Chef de Partie Baker – Shipboard Bakery

About the role

The Chef de Partie Baker leads the daily bakery operations on board, ensuring high‑quality bread and pastry production for guests and crew. Reporting to the Head Baker, you will manage a multicultural team, maintain food safety standards, and contribute to the overall culinary experience.

Key responsibilities

• Oversee smooth operation of the bakery shop and daily production according to company policies.
• Direct, coach, support, supervise and evaluate bakery staff together with the Head Baker.
• Produce, present and control the quality of the bread assortment used in daily menus.
• Prepare production forecasts, record leftovers and manage food costs within budget.
• Set up and maintain bread displays across all buffets.
• Ensure compliance with United States Public Health (USPH) rules and shipboard inspections.
• Maintain bakery cleanliness and equipment care as scheduled by the Executive Chef.
• Handle requisition and transport of supplies from main stores to the bakery.
• Complete daily consumption recap and production reports.

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.
• Customer‑service orientation and conflict‑resolution capability.

Required skills

• Knowledge of United States Public Health (USPH) regulations.
• Bakery production and recipe management.
• Food cost control and budgeting.
• Inventory forecasting and waste reduction.