Chef de Partie – Baker

About the role

The Chef de Partie – Baker leads the daily operations of the ship’s bakery, ensuring high‑quality bread production and seamless service for guests and crew. Working closely with the Head Baker, you will manage a multicultural team, maintain strict health standards, and support the overall culinary program.

Key responsibilities

• Oversee the bakery shop’s daily operation, production, quality, and presentation of bread assortments.
• Prepare production forecasts, record leftovers, and control food costs.
• Supervise bread display setup across all buffets.
• Ensure compliance with United States Public Health (USPH) regulations and readiness for inspections.
• Manage cleaning schedules, equipment care, and pantry readiness.
• Handle requisition and transport of supplies from main stores to the bakery.
• Maintain accurate recipes, yields, and daily consumption reports.
• Monitor staff attendance, uniform standards, and punctuality.
• Coach, train, and evaluate bakery team members.
• Participate in meetings, training sessions, and other work‑related activities.

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.
• Strong management abilities in a multicultural, dynamic setting.
• Excellent communication, problem‑solving, and decision‑making skills.
• Proven customer‑service orientation and conflict‑resolution capability.

Required skills

• USPH regulations compliance.
• Bakery production and recipe formulation.
• Food cost control and inventory management.
• Time‑and‑attendance procedures.

What we offer

• Opportunity to work on an international cruise ship with diverse crew.
• Professional development in a high‑volume hospitality environment.
• Competitive compensation and benefits package.