Baker

Baker Job Description

Purpose Statement

• To assume full responsibility for all aspects of the daily Bakery operation within the Galley Department while assisting in controlling food and operational costs.

• To actively participate in the preparation and production of breads, rolls, breakfast pastries, doughs, and baked goods according to the highest possible standards.

• To ensure that Bakery equipment is maintained properly, that the highest standards of cleanliness are maintained, and that safe food handling is practiced at all times.

• To support additional operational duties in other departments such as stores loading when required.

• To provide a six-star service at all times and handle Guest comments and special requests in a professional and timely manner.

• Reports Directly to

  • Pastry Chef (Onboard)

    Reporting Structure

  • Pastry Chef (Onboard)

  • Sous Chef (Onboard)

  • Executive Chef (Onboard)

  Directly in Charge of

  • Chef de Partie Pastry or Commi Chef

  General Responsibilities

  • To follow the Pastry Chef’s, Sous Chef’s, and Executive Chef’s instructions regarding menu planning and daily Bakery preparations.

  • To oversee and actively participate in the daily Bakery operation.

  • To ensure that all breads, rolls, pastries, and baked products are consistently prepared according to the highest quality standards.

  • To comply with all Health and Sanitation regulations at all times (HACCP and all Port Health requirements) and to maintain proper cleaning procedures within the Bakery areas.

  • To know the requirements of all menus and forecast Bakery production accordingly.

  • To ensure that all Bakery equipment is properly maintained and that maintenance issues are reported in a timely manner.

  • To monitor Bakery inventory and ensure proper stock rotation and storage procedures.

  • To adhere to all Company Policies and Procedures, Manuals, and Directives.

  • To assist with loading stores and other operational duties as assigned.

  • Other responsibilities, as assigned, but not limited to the above.

  Financial Responsibilities

  • To assist in controlling food costs and operational costs within the Bakery section while maintaining Company quality standards.

  • To monitor and control the use of consumables and cleaning materials.

  • To minimize unnecessary waste and maintain efficient production planning.

  • To ensure that Company property is maintained properly and treated with respect at all times.

  Safety Responsibilities

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    • To properly use Personal Protective Equipment in all work areas at all times.

    • To practice Safe Lifting Techniques at all times.

    • To ensure safe and proper handling of all Bakery and Galley equipment.

    • To ensure that all equipment is properly and securely stored when not in use.

    • To do In Port Manning duties as scheduled and required by Company policy.

  • Emergency Duties:

    • To follow instructions noted on Safety Card.

    • To participate in Guest/Crew Drills as instructed.

    • Other safety responsibilities, as assigned, but not limited to the above.

  • To participate in continuous onboard training programs regarding Bakery techniques, food handling, and sanitation procedures.

    • To support and assist newly hired Bakery Staff during familiarization and operational training.

    • To encourage teamwork, professionalism, and continuous development within the Galley team.

  Team Communication and Meetings

  • • To communicate with the Pastry Chef on a regular basis.

    • To maintain good communication and teamwork with all Galley personnel.

    • To demonstrate a positive attitude and support a professional working environment at all times.

Education/Position Requirements

• Baker Certification or relevant apprenticeship required.

• Minimum of three (3) years’ experience in a luxury international hotel property as Baker or Assistant Baker, or minimum two (2) years’ experience onboard a luxury cruise ship in a similar position preferred.

• Sound knowledge of Bakery operations, culinary arts, and fine dining standards required.

• Strong background in international baking techniques and bread production.

• Very good spoken English (minimum 70% score in the onboard English proficiency test).

• Good communication and organizational skills with strong attention to detail.

• Must undergo onboard HACCP training.

• Must have initiative and the ability to work independently.

• Must be able to remain calm under pressure.

• Must possess a positive, friendly, and professional attitude at all times.