Chef De Partie – Baker

About the role

The Chef De Partie – Baker leads the daily operations of a shipboard bakery, ensuring high‑quality bread production and presentation for guests and crew. This position combines hands‑on baking with team leadership, inventory control and strict compliance with health regulations.

Key responsibilities

• Oversee smooth and efficient operation of the bakery shop and daily production according to company policies.
• Direct, coach, support and evaluate bakery staff together with the Head Baker.
• Manage production forecasts, record leftovers and control food costs.
• Supervise set‑up of bread displays across all buffets.
• Ensure compliance with United States Public Health (USPH) rules and prepare for inspections.
• Maintain bakery cleanliness, equipment care and pantry readiness for inspections.
• Handle requisition and transport of supplies from main stores to the bakery.
• Complete daily production and consumption recaps as required by 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 required.
• Strong management, communication and problem‑solving skills in a multicultural environment.
• Excellent customer service, team‑building and conflict‑resolution abilities.
• Familiarity with basic accounting principles and ability to write reports and business correspondence.

Required skills

• Intermediate computer software proficiency.
• Knowledge of United States Public Health regulations.
• Understanding of basic accounting concepts (debits, credits, adjusting entries).
• Ability to manage recipes, yields and production yields according to company standards.