Chef de Partie – Baker

About the role

The Chef de Partie – Baker leads the daily bakery operations on board, ensuring high‑quality bread production, compliance with health regulations, and seamless service for guests and crew. Working closely with the Head Baker and Executive Chef, you will manage a multicultural team in a fast‑paced, shipboard environment.

Key responsibilities

• Oversee smooth daily operation of the bakery shop and production according to company policies.
• Coach, supervise and evaluate bakery staff together with the Head Baker.
• Produce, present and maintain the bread assortment for daily menus.
• Prepare production forecasts, record leftovers and control food costs.
• Set up bread displays across all buffets.
• Ensure strict adherence to United States Public Health (USPH) rules and shipboard inspections.
• Maintain bakery cleanliness and equipment care per the Executive Chef’s schedule.
• Manage requisition and transport of supplies from main stores.
• Verify recipes, master lists and yields meet company standards.
• Complete daily consumption recap and production reports.
• Ensure staff punctuality, proper uniform, personal hygiene 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 (shipboard experience preferred).
• Culinary school degree.
• Strong management, communication and problem‑solving abilities in a multicultural setting.
• Excellent customer service, team‑building and conflict‑resolution skills.

Required skills

• US Public Health (USPH) regulations compliance.
• Food cost control and budgeting.
• Production forecasting and yield management.
• Recipe and master‑list management.

What we offer

• Opportunity to work on a world‑class cruise vessel.
• Dynamic, multicultural team environment.
• Professional development and training in shipboard culinary operations.