Chef De Partie – Baker (Shipboard)

About the role

The Chef De Partie – Baker will lead the bakery shop on a cruise ship, ensuring daily production of high-quality breads and pastries that meet the ship’s menu requirements and strict health standards. Reporting to the Head Baker and Executive Chef, you will manage a multicultural team while maintaining efficient operations.

Key responsibilities

• Oversee daily bakery operations, controlling production, quality, and presentation of bread assortments.
• Prepare production forecasts, monitor leftovers and manage food-cost budgets.
• Supervise set-up of bread displays across shipboard buffets.
• Ensure compliance with United States Public Health (USPH) regulations and readiness for inspections.
• Maintain cleanliness of the bakery according to the Executive Chef’s schedule.
• Handle requisition and transport of supplies from main stores to the bakery.
• Record daily consumption, production recaps and manage time-and-attendance procedures.
• Coach, train and evaluate bakery staff, ensuring punctuality and proper uniform standards.
• Participate in 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, cruise ship or convention banqueting service.
• Culinary school diploma.
• Strong management abilities in a multicultural, dynamic environment.
• Excellent communication, problem-solving and decision-making skills.
• Customer-service orientation and ability to resolve conflicts.

Required skills

• Bread production and pastry preparation.
• Food safety compliance, specifically USPH regulations.
• Recipe formulation and yield calculation.
• Production forecasting and food-cost control.
• Time-and-attendance management.