Culinary

• Ensure that Quality Standards and Procedures are in line with company Rules and Regulations. 

• Ensure that bakery personnel is guided and trained to increase productivity.

• Manage the preparation of bakery items that require good professional bakery skills, with the help of the Asst. & Baker. 

• Responsible for the production of bakery goods such as different bread rolls, Danish, breads, croissants, etc.

• Possess good knowledge of the Bakery and an understanding of culinary terms.

• Possess knowledge of the various types of grains and flour, gluten-free bread options, and food-related allergies.

• Ensure that menus, recipes, guidelines & methods provided are followed.

• Able to work in any section of the Bakery Department and demonstrate methods and recipes to subordinates.

• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board. 

• Produce and maintain the expected level of food quality in the assigned area and according to instructions from the corporate team. 

• Maintain quality and consistency in taste, presentation, and appearance, according to recipes and pictures.

• Produce and maintain the expected level of food quality in the area of responsibility. 

• Master bread decorations for the various buffet themes and special occasions as required by the operation.

• Prepare the daily electronic requisitions according to the guest count and forecast figures.

• Possess knowledge of the United States Public Health rules and regulations, and ensure that they are followed on a daily basis. 

• Conduct spot-checks and any type of inspections (SMS, PH) as necessary.

• Control and maintain all Bakery equipment distributed to staff, ensuring that it is cleaned and/or sanitized and returned in an acceptable condition after each use. 

• Mentor, develop and provide on-the-job training to subordinates to strengthen current performance and in preparation for future advancement.

• Ensure the recipe-training program is conducted as required, corrected if needed, and communicated to the Executive Baker and Senior Executive Chef. 

• Maintain cost control within the department/team.

• Ensure economical work procedures.

• Control food production to minimize/avoid waste. 

• Ensure that all safety procedures are followed.

• Supervise activities such as. afternoon tea, pool parties, cocktail parties, or special functions where the Bakery Department is involved. 

• Attend early stand-by for any inspection.

• Advanced Bakery Skills. 

• Minimum of 5 years of experience in the field, in a luxury hospitality establishment or upscale cruise line.

• Fluent in written and spoken English.

• Communicate effectively with the senior management.

• Possess the ability to lead and make decisions. 

• Good administrative skills. 

• Experienced in coaching subordinates.

• Must be cost and quality conscious. 

• Adhere to specific scheduled work hours, yet be flexible if circumstances require it. 

• Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel.

• Familiarly with relational database-driven inventory control systems. 

• High School education or international equivalent.

• Bakery School degree. 

• Food Hygiene Certification.

Posses a valid passport and a seaman book if available