Chef De Partie – Baker

About the role

The Chef De Partie – Baker leads the bakery shop on a ship, ensuring smooth daily operations, high‑quality bread production, and compliance with health regulations. You will work closely with the Head Baker and Executive Chef to deliver fresh bakery items for guests and crew.

Key responsibilities

• Oversee daily bakery operations, production, quality, and presentation of bread assortments.
• Prepare production forecasts, record leftovers, and manage food‑cost budgets.
• Supervise set‑up of bread displays across buffets and ensure timely replenishment.
• Maintain strict compliance with United States Public Health (USPH) rules and prepare for inspections.
• Coordinate cleaning schedules, equipment care, and pantry readiness.
• Handle requisition, transport of supplies from main stores, and inventory control.
• Monitor staff attendance, uniform standards, and personal hygiene.
• Complete daily production and consumption recaps for the Executive Chef.
• Coach, train, and evaluate bakery team members.

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.
• Strong management, communication, problem‑solving, and decision‑making abilities.
• Excellent customer service, team‑building, and conflict‑resolution skills.
• Ability to work in a multicultural, dynamic environment.

Required skills

• Baking and bread production.
• Food safety compliance (USPH regulations).
• Inventory and supply management.
• Production forecasting and cost control.