The Baker is responsible for overseeing the daily production and quality of all baked goods, including breads, rolls, pastries, and desserts for all dining venues, crew mess, and special events. Supporting the Head Baker, this role ensures all recipes, methods, and quality standards are consistently followed according to company regulations and Public Health Policies. Key duties include managing mise-en-place, supervising the preparation and storage of ingredients, monitoring waste control, and maintaining impeccable hygiene and food safety standards. The Baker is expected to work independently, provide guidance to team members, communicate effectively with provisions, and uphold a guest-focused, service-oriented attitude.
Qualifications
- Minimum five years of professional baking experience, including at least one year as a Baker in a premium hospitality environment.
- Formal culinary education and/or Foodhandler Examination preferred.
- At least two years of hands-on bakery experience; previous cruise ship experience is an advantage.
- Strong knowledge of European baking techniques and high-level practical skills required.
- Excellent English communication skills, both verbal and written, to interpret recipes and instructions.
- Must be flexible, stress-resistant, a committed team player, and demonstrate a strong work ethic.
- Guest-focused, service-oriented, with a positive attitude, professional appearance, and impeccable hygiene standards.
- Must be at least 21 years old, able to lift 50+ lbs (30KG), and work 11 hours per day, 7 days a week.
- Strong understanding of Public Health and Sanitary Policies required.
