Shipboard Rotating Baker

About the role

The Rotating Baker is responsible for the smooth and efficient operation of the shipboard bakery, ensuring daily production meets menu requirements while adhering to company policies and health regulations.

Key responsibilities

• Operate and control the bakery shop and daily production according to company standards.
• Produce, quality‑check, and present the bread assortment for daily menus.
• Assist the Head Baker with production forecasts and leftover recording to minimise waste and control food costs.
• Set up bread displays across various buffets.
• Ensure compliance with United States Public Health (USPH) rules and prepare for both announced and unannounced inspections.
• Maintain bakery cleanliness following the Executive Chef’s schedule and proper equipment handling.
• Requisition and transport necessary items from main stores to the bakery when assigned.
• Verify recipes and yields align with company standards.
• Support the CDP Baker with daily consumption recap as required.

Required profile

• Minimum 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 equipment use.
• Completion of high school or equivalent education.

Required skills

• USPH regulations compliance.
• Bakery equipment operation.
• Cleaning and sanitation techniques.
• Recipe and yield calculation.
• Production forecasting and inventory management.