Chef de Partie – Baker (Shipboard)

About the role

We are seeking an experienced Chef de Partie – Baker to lead the bakery operations on a cruise ship, ensuring high‑quality bread production and compliance with United States public health regulations.

Key responsibilities

• Oversee daily bakery shop operations and production according to company policies.
• Direct, coach, support and evaluate bakery staff together with the Head Baker.
• Manage production, quality and presentation of the bread assortment for daily menus.
• Prepare production forecasts and record leftovers to control waste and food costs.
• Supervise set‑up of bread displays across various buffets.
• Ensure compliance with United States Public Health rules and readiness for inspections.
• Maintain bakery shop cleaning schedule and equipment care.
• 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 for the Executive Chef.

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, problem‑solving and decision‑making skills in a multicultural environment.
• Excellent customer service, team‑building and conflict‑resolution abilities.
• Knowledge of personalized service principles, quality standards and guest satisfaction techniques.
• Intermediate computer software skills.
• Understanding of basic accounting principles such as debits/credits and adjusting entries.