Chef de Partie Baker – Cruise Ship

About the role

The Chef de Partie Baker leads the bakery shop on board, ensuring daily production of high‑quality breads and pastries that meet the ship’s menu standards. Working closely with the Head Baker, you will manage a multicultural team, maintain strict hygiene standards, and support guest satisfaction throughout the voyage.

Key responsibilities

• Oversee smooth and efficient bakery operations in line with company policies.
• Direct, coach, support, supervise and evaluate bakery staff together with the Head Baker.
• Produce, present and control the quality of the daily bread assortment.
• Prepare production forecasts, record leftovers and manage waste to keep food costs within budget.
• Set up bread displays across ship’s buffets and ensure compliance with United States Public Health (USPH) regulations.
• Maintain bakery cleanliness, prepare for announced or unannounced USPH inspections, and follow the Executive Chef’s cleaning schedule.
• Requisition and transport necessary items from main stores to the bakery.
• Ensure recipes, master lists and yields meet company standards and complete daily consumption recaps.
• Enforce uniform, personal hygiene and attendance standards for all bakery personnel.
• Attend meetings, training sessions and other work‑related activities as required.

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 skills in a multicultural, dynamic environment.
• Excellent communication, problem‑solving, decision‑making and interpersonal abilities.
• Superior customer service, team‑building and conflict‑resolution capabilities.
• Knowledge of personalized service principles, quality standards and guest satisfaction evaluation techniques.
• Proven planning, coaching, organizing, staffing, controlling and evaluating expertise.

Required skills

• Knowledge of United States Public Health regulations and ability to ensure daily compliance.
• Inventory and supply requisition management.
• Recipe, yield and production forecasting expertise.
• Time and attendance procedure familiarity.