ORGANIZATION: Explora Journeys
BUSINESS AREA: Galley
LINE MANAGER: Sous Chef Baker
JOB PURPOSE
The primary responsibility of the Baker is to assist the Head Baker in effectively supervising and managing the onboard Bakery Production.
SCOPE OF ROLE
- Ensure that Quality Standards and Procedures are in line with company Rules and Regulations.
- Ensure that bakery personnel is guided and trained to increase productivity.
- Manage the preparation of bakery items that require good professional bakery skills, with the help of the Sous Chef & Executive Baker.
- Responsible for the production of bakery goods such as different bread rolls, Danish, breads, croissants, etc.
- Possess good knowledge of the Bakery and an understanding of culinary terms.
- Possess knowledge of the various types of grains and flour, gluten-free bread options, and food-related allergies.
- Maintain a disciplined shift and be in control of both the production and personnel assigned.
- Read, understand, follow and prepare company recipes.
- Ensure that menus, recipes, guidelines & methods provided are followed.
- Able to work in any section of the Bakery Department and demonstrate methods and recipes to subordinates.
- Complete tasks efficiently.
- Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
- Produce and maintain the expected level of food quality in the assigned area and according to instructions from Executive & Sous Chef Baker.
- Maintain quality and consistency in taste, presentation, and appearance, according to recipes and pictures.
- Rectify any discrepancies immediately.
- Produce and maintain the expected level of food quality in the area of responsibility.
- Master bread decorations for the various buffet themes and special occasions as required by the operation.
- Prepare the daily electronic requisitions according to the guest count and forecast figures.
- Communicate to the Sous chef Baker and Executive Baker, any relevant provision issues on a daily basis.
- Possess knowledge of the United States Public Health rules and regulations, and ensure that they are followed on a daily basis.
- Conduct spot-checks and any type of inspections (SMS, PH) as necessary.
- Control and maintain all Bakery equipment distributed to staff, ensuring that it is cleaned and/or sanitized and returned in an acceptable condition after each use.
- Monitor the cleaning, handling, and storage of all Bakery equipment.
- Justify, record, and report any damages and/or malfunctions.
- Report for duty at assigned times.
- Follows supervisor instructions.
- Ensure the recipe-training program is conducted as required, corrected if needed, and communicated to Executive Baker.
- Control food production to minimize/avoid waste.
- Ensure that all safety procedures are followed.
SKILLS-SET NEEDED
- Advanced Bakery Skills.
- Minimum of 8 years of experience in the field, in a luxury hospitality establishment or upscale cruise line.
- Fluent in written and spoken English.
- Communicate effectively with the senior management.
- Possess the ability to lead and make decisions.
- Good administrative skills.
- Experienced in coaching subordinates.
- Must be cost and quality conscious.
- Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
- Knowledge of Microsoft programs including but not limited to, Outlook, Word, and Excel.
- Bakery School degree.
- Food Hygiene Certification.
TRAVEL DOCUMENT REQUIREMENTS
- Possess a valid passport and seaman book.
Apply below