Baker Tournant

About the role

The Baker Tournant is responsible for the daily operation and control of the bakery shop aboard a cruise ship. This role ensures high‑quality bread production, compliance with food safety regulations, and seamless service for guests and crew.

Key responsibilities

• Operate and control the bakery shop and production daily according to company policies.
• Produce, present, and maintain the bread assortment for daily menus.
• Assist the Head Baker with production forecasts, leftover recording, and waste minimisation.
• Set‑up bread displays across shipboard buffets.
• Apply United States Public Health (USPH) rules and ensure readiness for inspections.
• Maintain bakery cleanliness following the Executive Chef’s schedule.
• Requisition and transport necessary items from main stores to the bakery.
• Ensure recipes and yields meet company standards.
• Support the CDP Baker with daily consumption recap.
• Participate in meetings, training, and other work‑related activities.

Required profile

• Minimum three years of bakery experience in an upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred).
• High school diploma or equivalent.
• Knowledge of proper cleaning techniques and equipment use.

Required skills

• Baking and bread production.
• Food safety and United States Public Health regulations.
• Recipe scaling, yield calculation, and production forecasting.
• Inventory requisition and transportation.
• Bread display set‑up.