Baker

Baker Job Description Purpose Statement • To assume full responsibility for all aspects of the daily Bakery operation within the Galley Department while assisting in controlling food and operational costs. • To actively participate in the preparation and production of breads, rolls, breakfast pastries, doughs, and baked goods according to the highest possible standards. • To ensure that Bakery equipment is maintained properly, that the highest standards of cleanliness are maintained, and that safe food handling is practiced at all times. • To support additional operational duties in other departments such as stores loading when required. • To provide a six-star service at all times and handle Guest comments and special requests in a professional and timely manner. • Reports Directly to • Pastry Chef (Onboard) Reporting Structure • • Pastry Chef (Onboard) • Sous Chef (Onboard) • Executive Chef (Onboard) Directly in Charge of • Chef de Partie Pastry or Commi Chef General Responsibilities • To follow the Pastry Chef’s, Sous Chef’s, and Executive Chef’s instructions regarding menu planning and daily Bakery preparations. • To oversee and actively participate in the daily Bakery operation. • To ensure that all breads, rolls, pastries, and baked products are consistently prepared according to the highest quality standards. • To comply with all Health and Sanitation regulations at all times (HACCP and all Port Health requirements) and to maintain proper cleaning procedures within the Bakery areas. • To know the requirements of all menus and forecast Bakery production accordingly. • To ensure that all Bakery equipment is properly maintained and that maintenance issues are reported in a timely manner. • To monitor Bakery inventory and ensure proper stock rotation and storage procedures. • To adhere to all Company Policies and Procedures, Manuals, and Directives. • To assist with loading stores and other operational duties as assigned. • Other responsibilities, as assigned, but not limited to the above. Financial Responsibilities • To assist in controlling food costs and operational costs within the Bakery section while maintaining Company quality standards. • To monitor and control the use of consumables and cleaning materials. • To minimize unnecessary waste and maintain efficient production planning. • To ensure that Company property is maintained properly and treated with respect at all times. Safety Responsibilities • T To properly use Personal Protective Equipment in all work areas at all times. • To practice Safe Lifting Techniques at all times. • To ensure safe and proper handling of all Bakery and Galley equipment. • To ensure that all equipment is properly and securely stored when not in use. • To do In Port Manning duties as scheduled and required by Company policy. • Emergency Duties: • To follow instructions noted on Safety Card. • To participate in Guest/Crew Drills as instructed. • Other safety responsibilities, as assigned, but not limited to the above. • To participate in continuous onboard training programs regarding Bakery techniques, food handling, and sanitation procedures. • To support and assist newly hired Bakery Staff during familiarization and operational training. • To encourage teamwork, professionalism, and continuous development within the Galley team. Team Communication and Meetings • • To communicate with the Pastry Chef on a regular basis. • To maintain good communication and teamwork with all Galley personnel. • To demonstrate a positive attitude and support a professional working environment at all times. Education/Position Requirements • Baker Certification or relevant apprenticeship required. • Minimum of three (3) years’ experience in a luxury international hotel property as Baker or Assistant Baker, or minimum two (2) years’ experience onboard a luxury cruise ship in a similar position preferred. • Sound knowledge of Bakery operations, culinary arts, and fine dining standards required. • Strong background in international baking techniques and bread production. • Very good spoken English (minimum 70% score in the onboard English proficiency test). • Good communication and organizational skills with strong attention to detail. • Must undergo onboard HACCP training. • Must have initiative and the ability to work independently. • Must be able to remain calm under pressure. • Must possess a positive, friendly, and professional attitude at all times.