Baker Tournant

Role Overview

The Baker Tournant will ensure the seamless and effective operation of the bakery shop and production on a daily basis in strict compliance with company policies. This role involves managing the production, quality, and presentation of a variety of breads used in menus.

Key Responsibilities

• Manage the bakery shop's smooth daily operation and production control in alignment with company standards.
• Deliver high-quality bread assortments for daily menu offerings.
• Support the Head Baker in forecasting production needs and tracking leftovers to minimize wastage and control food costs within budget.
• Assist in arranging bread displays across various buffets.
• Maintain thorough knowledge of United States Public Health regulations and ensure daily compliance.
• Oversee bakery cleaning according to the Executive Chef’s schedule, utilizing appropriate techniques to avoid equipment damage.
• Prepare the bakery for announced or surprise USPH inspections conducted by ship management or USPH inspectors.
• Handle requisition and transport of necessary supplies from main stores when required.
• Ensure adherence to company recipes and yield standards.
• Support the CDP Baker with daily consumption summaries as directed by the Executive Chef.
• Acquire knowledge to support ship’s standard operations and provide assistance to guests and crew regarding bakery inquiries.
• Participate in meetings, training sessions, courses, and other job-related activities as requested.
• Perform related duties and any additional tasks assigned by supervisors or management.

Qualifications & Education

• At least three years of experience as a baker in high-end hotels, resorts, cruise ships, or convention banqueting services, with preference for shipboard experience.
• Understanding of proper cleaning methods, equipment requirements, and usage.
• Completion of high school or equivalent basic education is mandatory.