Chef de Partie Baker – Bakery Operations Lead

About the role

The Chef de Partie Baker is responsible for the daily operation and control of the shipboard bakery shop, ensuring high‑quality bread production, efficient service, and compliance with health regulations. Working closely with the Head Baker, this role leads a multicultural team in a fast‑paced hospitality environment.

Key responsibilities

• Oversee smooth and efficient bakery shop operations according to company policies.
• Direct, coach, supervise and evaluate bakery staff together with the Head Baker.
• Manage production, quality, and presentation of the bread assortment for daily menus.
• Prepare production forecasts, record leftovers and control food costs.
• Set up and maintain bread displays across buffets.
• Ensure compliance with United States Public Health (USPH) rules and prepare for inspections.
• Coordinate cleaning schedules, inventory requisition, and transportation of supplies.
• Maintain recipe standards, yields and daily consumption recaps.
• Enforce punctuality, uniform standards and hygiene policies.
• Attend meetings, training sessions and other work‑related activities.

Required profile

• Minimum two years’ experience as a Chef de Partie Baker in an upscale hotel, resort, cruise ship or similar setting.
• Culinary school degree required.
• Strong management skills in a multicultural, dynamic environment.
• Excellent communication, problem‑solving and decision‑making abilities.
• Superior customer service, team‑building and conflict‑resolution capabilities.

Required skills

• Bakery production and bread‑making techniques.
• Food safety compliance (USPH regulations).
• Inventory and stock management.
• Recipe costing and yield control.

What we offer

• Opportunity to work on a world‑class cruise ship with a diverse crew.
• Professional development in a high‑visibility hospitality environment.