Chef de Partie Baker (Shipboard)

About the role

The Chef de Partie Baker leads the daily bakery operations on a cruise ship, ensuring high‑quality bread production, compliance with health regulations, and efficient service to guests and crew.

Key responsibilities

• Oversee smooth operation of the bakery shop and daily production according to company policies.
• Direct, coach, support and evaluate bakery staff together with the Head Baker.
• Produce, present and maintain the bread assortment for daily menus.
• Prepare production forecasts, record leftovers and control food costs.
• Set up and maintain bread displays across shipboard buffets.
• Ensure compliance with United States Public Health (USPH) rules and readiness for inspections.
• Manage cleaning schedules, equipment care and pantry readiness.
• Handle requisition and transport of bakery supplies from main stores.
• Complete daily consumption recap and production reports for the Executive Chef.

Required profile

• Minimum two years experience as a Chef de Partie Baker in an upscale hotel, resort, cruise ship or similar environment.
• Culinary school degree.
• Strong management abilities in a multicultural, dynamic setting.
• Excellent communication, problem‑solving and decision‑making skills.
• Customer‑service orientation and ability to resolve conflicts.

Required skills

• Knowledge of United States Public Health regulations.
• Bakery production forecasting and food‑cost budgeting.
• Recipe and yield management.