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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