Baker Tournant

Key Responsibilities:

- Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies.

- Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus.

- Assists the Head Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget.

- Assists in the set-up of the bread display in the various buffets.

- Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.

- Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages.

- Ensures that the bakery is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.

- Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop when assigned.

- Ensures recipes and yields are in accordance with the company’s standards.

- Assists the CDP Baker with the completion of the daily consumption re-cap as required by the Executive Chef.

- Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.

- Attends meetings, training activities, courses and all other work-related activities as required.

- Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.

- Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.

Qualification and Education:

- A minimum of three years' experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).

- Knowledge of proper cleaning techniques, requirements, and use of equipment.

- Completion of high school or basic education equivalency required.

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