Chef de Partie – Baker (Shipboard)

About the role

We are seeking an experienced Chef de Partie – Baker to manage the bakery shop on a cruise ship. The role involves overseeing daily bread production, maintaining food‑safety standards, and presenting a high‑quality assortment for guest menus.

Key responsibilities

• Control daily bakery shop operations and production according to company policies.
• Direct, coach, supervise and evaluate bakery staff together with the Head Baker.
• Ensure quality, presentation and consistency of all bread items served.
• Prepare production forecasts, record leftovers and manage food‑cost budgets.
• Set up bread displays across shipboard buffets.
• Maintain compliance with United States Public Health (USPH) regulations and prepare for inspections.
• Oversee cleaning schedules and equipment care as directed by the Executive Chef.
• Handle requisition and transport of bakery supplies from main stores.
• Maintain recipe standards, yields and daily consumption reports.
• Ensure staff punctuality, proper uniform, and adherence to hygiene policies.

Required profile

• Minimum two years’ experience as a Chef de Partie – Baker in an upscale hotel, resort, cruise ship or similar environment.
• Culinary school diploma required.
• Strong management abilities in a multicultural, dynamic setting.
• Excellent communication, problem‑solving and decision‑making skills.
• Customer‑service orientation with team‑building and conflict‑resolution capabilities.

Required skills

• Bakery production and bread‑making techniques.
• Knowledge of USPH food‑safety regulations.
• Recipe scaling and yield calculation.
• Inventory management and supply requisition.
• Food‑cost control and waste reduction.
• Bread display set‑up for buffet service.