Chef De Partie - Baker

About the role

The Chef De Partie – Baker will lead the daily operations of the shipboard bakery, ensuring high‑quality bread production for all dining venues. Working closely with the Head Baker and Executive Chef, you will manage staff, control costs, and uphold strict health standards.

Key responsibilities

• Oversee smooth and efficient bakery shop operations in line with company policies.
• Direct, coach, support, supervise and evaluate bakery team members together with the Head Baker.
• Produce, present and maintain the quality of the daily bread assortment.
• Prepare production forecasts, record leftovers and minimise waste to keep food costs within budget.
• Set up bread displays across various buffets.
• Ensure compliance with United States Public Health (USPH) rules and readiness for inspections.
• Maintain bakery cleanliness according to the Executive Chef’s schedule.
• 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 recap.
• Enforce punctuality, uniform standards and personal hygiene for bakery personnel.
• Attend 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 or cruise environment.
• Thorough knowledge of USPH regulations and ability to ensure daily compliance.
• Strong understanding of time‑and‑attendance procedures and related documentation.
• Ability to work on a shipboard environment, interacting with guests and crew.

Required skills

• Culinary school degree
• Time and Attendance procedures
• Intermediate computer software skills