Baker Job Description
Purpose Statement
To assume full responsibility for all aspects of the daily Bakery operation within the Galley Department while assisting in controlling food and operational costs.
To actively participate in the preparation and production of breads, rolls, breakfast pastries, doughs, and baked goods according to the highest possible standards.
To ensure that Bakery equipment is maintained properly, that the highest standards of cleanliness are maintained, and that safe food handling is practiced at all times.
To support additional operational duties in other departments such as stores loading when required.
To provide a six-star service at all times and handle Guest comments and special requests in a professional and timely manner.
Reports Directly to
Pastry Chef (Onboard)
Reporting Structure
Pastry Chef (Onboard)
Sous Chef (Onboard)
Executive Chef (Onboard)
Directly in Charge of
Chef de Partie Pastry or Commi Chef
General Responsibilities
To follow the Pastry Chef’s, Sous Chef’s, and Executive Chef’s instructions regarding menu planning and daily Bakery preparations.
To oversee and actively participate in the daily Bakery operation.
To ensure that all breads, rolls, pastries, and baked products are consistently prepared according to the highest quality standards.
To comply with all Health and Sanitation regulations at all times (HACCP and all Port Health requirements) and to maintain proper cleaning procedures within the Bakery areas.
To know the requirements of all menus and forecast Bakery production accordingly.
To ensure that all Bakery equipment is properly maintained and that maintenance issues are reported in a timely manner.
To monitor Bakery inventory and ensure proper stock rotation and storage procedures.
To adhere to all Company Policies and Procedures, Manuals, and Directives.
To assist with loading stores and other operational duties as assigned.
Other responsibilities, as assigned, but not limited to the above.
Financial Responsibilities
To assist in controlling food costs and operational costs within the Bakery section while maintaining Company quality standards.
To monitor and control the use of consumables and cleaning materials.
To minimize unnecessary waste and maintain efficient production planning.
To ensure that Company property is maintained properly and treated with respect at all times.
Safety Responsibilities
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To properly use Personal Protective Equipment in all work areas at all times.
To practice Safe Lifting Techniques at all times.
To ensure safe and proper handling of all Bakery and Galley equipment.
To ensure that all equipment is properly and securely stored when not in use.
To do In Port Manning duties as scheduled and required by Company policy.
Emergency Duties:
To follow instructions noted on Safety Card.
To participate in Guest/Crew Drills as instructed.
Other safety responsibilities, as assigned, but not limited to the above.
To participate in continuous onboard training programs regarding Bakery techniques, food handling, and sanitation procedures.
To support and assist newly hired Bakery Staff during familiarization and operational training.
To encourage teamwork, professionalism, and continuous development within the Galley team.
Team Communication and Meetings
To communicate with the Pastry Chef on a regular basis.
To maintain good communication and teamwork with all Galley personnel.
To demonstrate a positive attitude and support a professional working environment at all times.
Education/Position Requirements
Baker Certification or relevant apprenticeship required.
Minimum of three (3) years’ experience in a luxury international hotel property as Baker or Assistant Baker, or minimum two (2) years’ experience onboard a luxury cruise ship in a similar position preferred.
Sound knowledge of Bakery operations, culinary arts, and fine dining standards required.
Strong background in international baking techniques and bread production.
Very good spoken English (minimum 70% score in the onboard English proficiency test).
Good communication and organizational skills with strong attention to detail.
Must undergo onboard HACCP training.
Must have initiative and the ability to work independently.
Must be able to remain calm under pressure.
Must possess a positive, friendly, and professional attitude at all times.
