Chef de Partie Baker

Cruise Academy•Cancún, Worldwide

51d•Onsite

About The Position

The Chef de Partie Baker is responsible for preparing, baking, and presenting a wide variety of breads, rolls, pastries, and other baked goods for guests and crew. They oversee daily bakery production and ensure products meet company quality standards. The role also includes supervising junior bakery staff and consistently delivering fresh, high-quality baked products across multiple dining venues onboard.

Requirements

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, with the ability and willingness to deliver outstanding service to guests.
Personable communicator with outstanding social and supervisory skills and a warm, friendly, caring personality.
Ability to continuously surprise and delight guests throughout their cruise experience.
Commitment to establishing and maintaining courteous and professional working relationships in a diverse cultural environment.
Minimum of 5 years’ experience in Bakery, with at least 2 years’ experience as Chef de Partie Baker in high-volume production.
Previous cruise ship experience is required.

Nice To Haves

Formal qualification in Pastry/Bakery from a recognized training institution.

Responsibilities

Supervise product delivery for the Bakery night shift in compliance with company recipes.
Always enforce picture presentation as the minimum standard.
Ensure product quality in assigned stations through tasting and monitoring mise-en-place during production, as instructed by the Executive Chef or Chief Baker.
Ensure cooking and preparation processes for Danish pastries, muffins, bread items, and other bakery products are followed according to company recipes.
Ensure company recipe files are maintained and available to assigned staff.
Effectively supervise breakfast production by the night shift staff.
Supervise staff during operational activities as directed by the Executive Chef or Chief Baker.
Control food consumption in assigned production areas through portion and production control.
Ensure adherence to company recipes and meet Bakery cost targets as directed by the Executive Chef or Chief Baker.
Continually train and coach assigned Bakery staff in the correct production methods and skills.
Train assigned Bakery staff in culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product.