Baker (Rotating) – Shipboard Bakery

About the role

The Rotating Baker is responsible for the daily operation of the ship’s bakery, ensuring high‑quality bread production, compliance with health regulations, and smooth service to guests and crew.

Key responsibilities

• Operate and control the bakery shop and production daily according to company policies.
• Produce, present, and maintain the quality of 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.
• Ensure strict adherence to United States Public Health (USPH) rules and prepare for inspections.
• Maintain bakery cleanliness following the Executive Chef’s schedule.
• Requisition and transport necessary items from main stores to the bakery.
• Verify 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.
• High school diploma or equivalent.
• Knowledge of proper cleaning techniques and equipment use.
• Familiarity with USPH regulations and ability to ensure compliance.
• Ability to work on a rotating schedule and assist guests and crew with inquiries.

Required skills

• Bread baking and production.
• Operation of bakery equipment.
• Food safety and USPH compliance.
• Recipe scaling and yield calculation.