Chef de Partie Baker – Bakery Shop Supervisor

About the role

The Chef de Partie Baker leads the daily operation of the ship’s bakery shop, ensuring high‑quality bread production, compliance with health regulations, and seamless service to guests and crew. Reporting to the Head Baker and Executive Chef, you will manage a multicultural team in a fast‑paced, hospitality‑focused environment.

Key responsibilities

• Oversee bakery shop operations, production, quality, and presentation of daily bread assortments.
• Prepare production forecasts, record leftovers, and control food costs.
• Supervise bread display set‑up across all buffets and ensure timely replenishment.
• Maintain strict adherence to United States Public Health (USPH) rules and shipboard inspection standards.
• Coordinate cleaning schedules, equipment care, and pantry readiness for inspections.
• Manage requisition, transport of supplies from main stores, and inventory control.
• Ensure recipes, yields, and daily consumption recaps meet company standards.
• Monitor staff punctuality, uniform standards, and personal hygiene.
• Coach, train, and evaluate bakery team members alongside the Head Baker.

Required profile

• Minimum two years’ experience as a Chef de Partie Baker in an upscale hotel, resort, cruise ship, or convention banqueting service.
• Culinary school degree required.
• Strong management, communication, problem‑solving, and decision‑making abilities.
• Excellent customer service, team‑building, and conflict‑resolution skills.
• Familiarity with personalized service techniques and guest satisfaction evaluation.

Required skills

• Bakery production and bread‑making techniques.
• Food safety and US Public Health regulations compliance.
• Inventory management and supply requisition.
• Recipe costing, yield calculation, and production forecasting.
• Time‑and‑attendance procedures for crew scheduling.