Chef De Partie – Baker

About the role

The Chef De Partie – Baker leads the daily operations of the bakery shop on board, ensuring high‑quality bread production and presentation for guests and crew. Reporting to the Head Baker and Executive Chef, this role combines hands‑on baking with team leadership in a multicultural, shipboard environment.

Key responsibilities

• Oversee smooth and efficient bakery shop operations in line with company policies.
• Direct, coach, support, supervise and evaluate bakery staff together with the Head Baker.
• Produce, quality‑check and present the daily bread assortment for menus.
• Prepare production forecasts, record leftovers and control food costs.
• Set up bread displays across various buffets.
• Ensure compliance with United States Public Health (USPH) rules and prepare for inspections.
• Maintain bakery cleanliness according to the Executive Chef’s schedule.
• Manage 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.
• Ensure staff punctuality, proper uniform, personal hygiene and adherence to time‑and‑attendance procedures.
• Participate in meetings, training and other work‑related activities.

Required profile

• Minimum two years’ experience as a Chef De Partie – Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• Culinary school degree.
• Strong management abilities in a multicultural, dynamic setting.
• Excellent communication, problem‑solving, decision‑making and interpersonal skills.
• Superior customer service, team‑building and conflict‑resolution capabilities.

Required skills

• Knowledge of United States Public Health regulations and inspection procedures.
• Proficiency in bakery production planning, forecasting and cost control.