Shipboard Baker (Tournant)

About the role

The shipboard bakery seeks an experienced Baker (Tournant) to manage daily production, ensure product quality, and maintain compliance with health regulations. You will work closely with the Head Baker and Executive Chef to deliver fresh bread for guests and crew while controlling waste and costs.

Key responsibilities

• Operate and control the bakery shop and production daily in line with company policies.
• Produce, present, and maintain the quality of the bread assortment for daily menus.
• Assist the Head Baker with production forecasts, leftover recording, and waste minimisation.
• Set up bread displays across shipboard buffets.
• Ensure compliance with United States Public Health (USPH) rules and prepare for inspections.
• Maintain bakery cleanliness according to the Executive Chef’s schedule.
• Requisition and transport necessary items from main stores to the bakery.
• Verify recipes and yields meet company standards.
• Support daily consumption recap and other administrative duties as required.

Required profile

• Minimum three years of baking experience in an upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred).
• High school diploma or equivalent.
• Knowledge of proper cleaning techniques, equipment use, and USPH regulations.

Required skills

• Baking and bread production
• Food safety compliance (USPH regulations)
• Recipe formulation and yield calculation
• Inventory and requisition management
• Cleaning techniques and equipment operation