Sous Chef Baker

ORGANIZATION: Explora Journeys


LINE MANAGER: Executive Baker



The primary responsibility of Sous Chef Baker is to assist the Executive Baker in supervising and managing the onboard Bakery production for all outlets.



  • 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 Asst. & 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.
  • 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.
  • 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 the corporate team.
  • Maintain quality and consistency in taste, presentation, and appearance, according to recipes and pictures.
  • 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.
  • 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.
  • Mentor, develop and provide on-the-job training to subordinates to strengthen current performance and in preparation for future advancement.
  • Ensure the recipe-training program is conducted as required, corrected if needed, and communicated to the Executive Baker and Senior Executive Chef.
  • Maintain cost control within the department/team.
  • Ensure economical work procedures.
  • Control food production to minimize/avoid waste.
  • Ensure that all safety procedures are followed.
  • Supervise activities such as. afternoon tea, pool parties, cocktail parties, or special functions where the Bakery Department is involved.
  • Attend early stand-by for any inspection.


  • Advanced Bakery Skills.
     Minimum of 5 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 to include but not
    limited to, Outlook, Word, Excel.
     Familiarly with relational database-driven inventory
    control systems.
     High School education or international equivalent.
     Bakery School degree.
     Food Hygiene Certification.



  • Possess a valid passport and seaman book.


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