Baker (Tournant) – Shipboard Bakery

About the role

The shipboard bakery is looking for an experienced Baker (Tournant) to manage daily production, ensure high‑quality bread, and maintain strict food‑safety standards. You will work closely with the Head Baker and Executive Chef to deliver fresh bakery items for guests and crew.

Key responsibilities

• Operate and control the bakery shop and production daily in line with company policies.
• Produce, quality‑check, and present a full assortment of breads for daily menus.
• Assist the Head Baker with production forecasts, leftover recording, and waste minimisation.
• Set up bread displays across shipboard buffets.
• Ensure compliance with United States Public Health (USPH) rules and prepare for inspections.
• Maintain bakery cleanliness according to 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 baking experience in an upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred).
• High school diploma or equivalent.
• Knowledge of proper cleaning techniques and bakery equipment.

Required skills

• Bread baking and dough handling.
• Operation of bakery equipment (ovens, mixers, proofers).
• Compliance with USPH regulations and food‑safety standards.
• Recipe formulation and yield calculation.
• Food‑service sanitation and cleaning procedures.