Chef De Partie Baker - PTAMI

Key Responsibilities

• ESupervises product delivery for the Bakery night shift in compliance with Company recipes, and always enforces picture presentation as the minimum standard.
• Always ensures product quality in assigned stations through tasting and monitoring of mise-en-place during production as instructed by the Executive Chef / Chief Baker.
• Ensure cooking/preparation processes (for Danish pastries, muffins, bread items, etc.) are followed according to Company recipes. Always ensures that Company recipe files are maintained and available to assigned staff.
• Effectively supervises breakfast production by the night shift staff and supervises the staff during operational activities as directed by the Executive Chef / Chief Baker.
• Always participates in daily briefings with the Chief Baker to discuss the previous day's operational performance and efficiency, and upcoming production and events.
• Always conducts briefings with the Bakery staff in the assigned station at the beginning of each shift.
• Always controls food consumption in the assigned production areas through portion and production control and by ensuring adherence to Company recipes.
• Always meets Bakery cost targets as directed by the Executive Chef / Chief Baker.
• Always creates an effective and efficient daily/shift production schedule for assigned section, under the direction of the Chief Baker, as required by the itinerary and various outlets.
• Always monitors the consumption of ingredients required for daily production and plans orders accordingly; keeps the Chief Baker informed regarding production needs and order status.
• Continually demonstrates knowledge of new trends and production methods and regularly seeks guidance from the Executive Chef / Chief Baker on implementing suggestions.
• Observes each Bakery Staff's performance using role descriptions as guidelines and identifies top performers and mentors them for career advancement or promotion.
• Continually trains and coaches assigned Bakery staff in the correct production methods and skills, culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product.
• Assists in all training and orientation for all new-to-vessel / first-contract Bakery Staff as directed by the Executive Chef / Chief Baker.

Skills, Knowledge & Expertise

• Formal qualification in Pastry/Bakery from a recognized training institution.
• Minimum 5 years of experience in the Bakery with at least 2 years experience as CDP Baker from high-volume production. Previous cruise ship experience is preferred.
• Strong knowledge of international bakery recipes and preparation, including but not limited to Danish pastries, muffins, and bread items.
• Good English language skills, both verbal and written.
• Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests. 
• Personable communicator with outstanding social/supervisory skills and a warm, friendly, caring personality. 
• Ability to continuously surprise and delight guests throughout their cruise experience. 
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.

Additional Information

• A competitive salary package. 
• Your own comfortable double cabin - your private space to relax and recharge. 
• Company-paid travel to and from the ship, so you can focus on the journey ahead. 
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group). 
• A vibrant recreation and welfare program designed to support your well-being and work-life balance. 
• Access to exceptional learning and development opportunities to grow your skills and advance your career. 
• The chance to travel the world, exploring exciting destinations while doing what you love. 
• A welcoming, inclusive, and dynamic work environment where your contributions are valued.