Chef De Partie – Baker

About the role

The Chef De Partie – Baker leads the daily operations of the bakery shop on board, ensuring high‑quality bread production, compliance with health regulations, and seamless service to guests and crew. Reporting to the Head Baker and Executive Chef, you will manage a multicultural team in a fast‑paced hospitality environment.

Key responsibilities

• Oversee smooth daily bakery operations and control production according to company policies.
• Direct, coach, support, supervise and evaluate bakery staff together with the Head Baker.
• Produce, present and maintain the quality of the bread assortment for daily menus.
• Prepare production forecasts, record leftovers and manage food‑cost budgets to minimise waste.
• Set up bread displays across buffets and ensure timely replenishment.
• Ensure strict adherence to United States Public Health (USPH) rules and shipboard inspection requirements.
• Maintain bakery cleanliness, equipment care and pantry readiness for inspections.
• Handle requisition and transport of supplies from main stores to the bakery.
• Verify recipes, master lists and yields meet company standards.
• Complete daily consumption recap and production reports for the Executive Chef.
• Enforce uniform, hygiene and punctuality standards for all bakery personnel.

Required profile

• Minimum two years’ experience as a Chef De Partie – Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• Culinary school degree required.
• Strong management abilities in a multicultural, dynamic setting.
• Excellent communication, problem‑solving, decision‑making and interpersonal skills.
• Proven customer‑service, team‑building and conflict‑resolution capabilities.
• Understanding of personalized service principles, quality standards and guest‑satisfaction evaluation.

Required skills

• Knowledge of United States Public Health (USPH) regulations and compliance procedures.
• Food‑cost budgeting and waste‑reduction techniques.
• Production forecasting and inventory management.
• Recipe standardisation and yield calculation.