Turnover Baker – Shipboard

About the role

The Turnover Baker is responsible for the daily operation of the bakery shop aboard a cruise vessel. Working closely with the Head Baker and Executive Chef, you will ensure high‑quality bread production, maintain hygiene standards, and support the overall culinary service for guests and crew.

Key responsibilities

• Operate and control the bakery shop and production daily in line with company policies.
• Produce, present, and maintain the quality of the bread assortment for daily menus.
• Assist the Head Baker with production forecasts, leftover recording, and waste minimisation to keep food costs within budget.
• Set up bread displays across various buffets and ensure timely replenishment.
• Apply and enforce United States Public Health (USPH) rules and regulations on a daily basis.
• Maintain bakery cleanliness according to the Executive Chef’s schedule, using proper methods to protect equipment.
• Prepare the bakery for announced or unannounced USPH inspections.
• Handle requisition and transport of supplies from main stores to the bakery when assigned.
• Ensure recipes and yields meet company standards.
• Support the CDP Baker with daily consumption recap reporting.
• Participate in meetings, training, and other work‑related activities as required.

Required profile

• Minimum three years of experience as a baker in an upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred).
• High school diploma or equivalent education.
• Strong knowledge of proper cleaning techniques and equipment use.

Required skills

• Compliance with USPH regulations.
• Operation of bakery equipment and mixers.
• Production forecasting and inventory control.
• Bread recipe development and yield management.