Chef De Partie - Baker

About the role

The Chef de Partie – Baker is responsible for the smooth and efficient operation of the bakery shop on board. This role oversees daily bread production, quality, presentation and ensures compliance with health regulations.

Key responsibilities

• Control daily bakery shop operations and production according to company policies.
• Direct, coach, supervise and evaluate bakery staff together with the Head Baker.
• Manage production forecasts, record leftovers and keep food costs within budget.
• Set up and maintain bread displays across all buffets.
• Ensure compliance with United States Public Health (USPH) rules and prepare for inspections.
• Oversee cleaning schedules, equipment care and pantry readiness for inspections.
• Handle requisition and transport of supplies from main stores to the bakery.
• Maintain recipe standards, yields and daily consumption recaps.
• Ensure staff punctuality, proper uniform, personal hygiene and adherence to time‑and‑attendance procedures.

Required profile

• Minimum two years’ experience as a Chef de Partie Baker in an upscale hotel, resort, cruise ship or convention banqueting service.
• Culinary school degree.
• Strong management, communication and problem‑solving skills in a multicultural environment.
• Excellent customer service, team‑building and conflict‑resolution abilities.
• Familiarity with basic accounting principles and ability to write reports.

Required skills

• Intermediate computer software proficiency.
• Basic accounting knowledge (debits/credits, adjusting entries).
• Knowledge of US Public Health food safety regulations.