Baker (Rotating) – Shipboard Bakery

About the role

The rotating baker is responsible for the daily operation of the shipboard bakery, ensuring high‑quality bread production, compliance with health regulations, and efficient inventory management.

Key responsibilities

• Operate and control the bakery shop and production daily according to company policies.
• Produce, quality‑check, and present the bread assortment for daily menus.
• Assist the Head Baker with production forecasts and record leftovers to control waste and food costs.
• Set up bread displays in various buffets.
• Ensure compliance with United States Public Health (USPH) rules and prepare for inspections.
• Maintain bakery cleanliness following the Executive Chef’s schedule and minimize equipment damage.
• Requisition and transport necessary items from main stores to the bakery when assigned.
• Verify 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’ experience as a baker in an upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred).
• Knowledge of proper cleaning techniques, requirements, and equipment use.
• Completion of high school or equivalent education.

Required skills

• Compliance with US Public Health regulations.
• Operation of bakery equipment and tools.
• Recipe formulation, yield calculation, and quality control.
• Inventory requisition and transportation.