Baker Tournant (Shipboard)

About the role

The Baker Tournant is responsible for the daily operation of the bakery shop aboard a cruise ship, ensuring high‑quality bread production, compliance with health regulations, and seamless service to guests and crew.

Key responsibilities

• Operate and control the bakery shop and production daily in line with company policies.
• Produce, quality‑check, and present the full bread assortment for daily menus.
• Assist the Head Baker with production forecasts and record leftovers to minimise waste and control food costs.
• Set up bread displays across shipboard buffets.
• Maintain full knowledge of United States Public Health (USPH) rules and ensure daily compliance.
• Clean the bakery shop according to the Executive Chef’s schedule, using proper methods to protect equipment.
• Prepare the bakery for announced and unannounced USPH inspections.
• Requisition and transport necessary items from main stores to the bakery shop.
• Ensure recipes and yields meet company standards.
• Support the CDP Baker with daily consumption recap as required by the Executive Chef.
• Participate in meetings, training, and other work‑related activities.

Required profile

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

Required skills

• Operation of bakery equipment.
• Compliance with United States Public Health regulations.
• Recipe formulation and yield calculation.
• Production forecasting and inventory control.