Baker Tournant – Shipboard Bakery Operations

About the role

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

Key responsibilities

• Operate and control the bakery shop and production line according to company policies.
• Produce, quality‑check, and present the daily bread assortment for menus.
• Assist the Head Baker with production forecasts and record leftovers to control waste and food costs.
• Set up bread displays in various buffets.
• Maintain full knowledge of United States Public Health (USPH) rules and ensure daily compliance.
• Clean the bakery shop following the Executive Chef’s schedule and minimize equipment damage.
• Prepare the bakery for announced or unannounced USPH inspections.
• 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 as required by the Executive Chef.
• Participate in meetings, training, and other work‑related activities.

Required profile

• Minimum three years of baking experience in an upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred).
• High school diploma or equivalent.
• Strong knowledge of proper cleaning techniques and equipment use.
• Familiarity with USPH regulations and food‑safety compliance.

Required skills

• Baking and bread production
• Recipe formulation and yield calculation
• Food safety compliance (USPH)
• Inventory and requisition management
• Production forecasting