Chef De Partie - Baker (Cruise Ship)

About the role

A cruise ship is looking for a Chef de Partie Baker to run its bakery shop and oversee daily bread production. The post works closely with the Head Baker and covers production, quality, presentation, cost control and staff supervision.

Key responsibilities

• Ensure the bakery shop runs smoothly and efficiently every day according to company policy.
• Direct, coach, support, supervise and evaluate direct reports together with the Head Baker.
• Produce the bread assortment for the daily menus, keeping quality and presentation high.
• Prepare production forecasts, record leftovers and keep food costs within budget.
• Supervise the set-up of the bread displays in the buffets.
• Follow United States Public Health rules and regulations and prepare the bakery for USPH inspections by ship management or inspectors.
• Keep the bakery clean according to the Executive Chef's schedule and make sure pantry shops are ready for inspections.
• Handle requisitions and transport of items from the main stores to the bakery.
• Check that recipes, master lists and yields meet company standards, and complete the daily consumption recap.
• Make sure staff arrive on time, wear well-maintained uniforms and follow hygiene and appearance standards; know time and attendance procedures.
• Coach and train team members, attend meetings and training, and help guests and crew with inquiries.

Required profile

• At least two years' experience as a CDP Baker in an upscale hotel, resort, cruise ship or banquet service; shipboard experience preferred.
• Culinary school degree required.
• Strong management, communication, problem-solving, decision-making and interpersonal skills.
• Good understanding of basic accounting principles such as debits and credits, adjusting entries and corrections.
• Ability to write reports and build rapport with the ship's senior officers and the corporate office.

Required skills

• Intermediate computer software skills.
• Knowledge of personalized service principles, quality standards and guest satisfaction evaluation.
• Planning, coaching, organizing, staffing, controlling and evaluating.