Chef de Partie Baker
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Key skills for this role
About the Role
Celebrity Cruises is seeking an experienced Chef de Partie Baker to oversee bakery production on a cruise ship. The role requires managing the bakery team, ensuring quality and presentation of breads, and maintaining USPH standards.
Key Skills for This Role
Responsibilities
- Ensure smooth and efficient operation and control of the Bakery Shop and production daily
- Direct, coach, support, supervise, and evaluate all direct reports with the Head Baker
- Responsible for production, quality, and presentation of bread assortment for daily menus
- Prepare production forecasts and record leftovers to avoid wastage and control food costs
- Supervise set up of bread display in various buffets
- Ensure compliance with USPH rules and regulations daily
- Ensure cleaning of bakery shop per Executive Chef’s schedule
- Ensure pantry shops are ready for USPH inspections
- Requisition and transport necessary items from main stores to bakery shop
- Ensure recipes/master list and yields meet company standards
- Complete daily consumption recap as required by Executive Chef
- Ensure bakery personnel are punctual and in proper uniform
Requirements
- Minimum two years' experience as a CDP Baker in upscale hotel, resort, cruise ship, or convention banqueting service
- Culinary school degree required
- Strong management skills in multicultural environment
- Strong communication, problem solving, decision making, and interpersonal skills
- Superior customer service, teambuilding, and conflict resolution skills
- Knowledge of personalized service principles
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills
- Intermediate computer software skills
- Understanding of basic accounting principles
- Ability to write reports and business correspondence
Full Job Posting
Key Responsibilities
- Ensures smooth and efficient operation and control of the Bakery Shop and production daily according to company policies.
- Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports.
- Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus.
- Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget.
- Supervise the set up of the bread display in the various buffets.
- Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.
- Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages.
- Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.
- Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop.
- Ensures recipes/master list and yields are in accordance with the company’s standards.
- Completes the daily consumption re cap as required by the Executive Chef.
- Ensures that bakery personnel come to work on time, and are in proper, well maintained uniforms, with special attention to those working in public areas.
Qualifications and Education
- Minimum of two years' experience as a CDP Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
- A culinary school degree is required.
- Very strong management skills in a multicultural and dynamic environment.
- Very strong communication, problem solving, decision making, and interpersonal skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
- Possess a good understanding of basic accounting principles such as numbering flow, 'Debits/Credits', adjusting entries and corrections.
- Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
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