Chef de Partie – Baker (Cruise Ship)

About the role

The Chef de Partie – Baker is responsible for the daily operation and control of the bakery shop aboard a cruise ship. This role ensures high‑quality bread production, compliance with health regulations, and smooth coordination with the culinary team.

Key responsibilities

• Oversee smooth and efficient bakery shop operations and daily production according to company policies.
• Direct, coach, support, supervise and evaluate bakery staff together with the Head Baker.
• Manage production, quality and presentation of the bread assortment for daily menus.
• Prepare production forecasts, record leftovers and control food costs within budget.
• Supervise set‑up of bread displays across various buffets.
• Ensure compliance with United States Public Health (USPH) rules and readiness for inspections.
• Maintain bakery shop cleaning schedule and protect equipment from damage.
• Handle requisition and transport of supplies from main stores to the bakery.
• Verify recipes, master lists and yields meet company standards.
• Complete daily consumption recap and production reports as required.

Required profile

• Minimum two years’ experience as a Chef de Partie – Baker in an upscale hotel, resort, cruise ship or convention banqueting service.
• Culinary school degree.
• Strong management, communication and problem‑solving skills in a multicultural environment.
• Knowledge of basic accounting principles and ability to write reports.

Required skills

• Intermediate computer software proficiency.
• Understanding of basic accounting principles (debits/credits, adjusting entries).
• Knowledge of United States Public Health regulations and food safety compliance.