Chef de Partie Baker

Responsibilities:

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• Culinary Excellence: Prepare a wide variety of high-quality baked goods, artisanal breads, and themed buffet decorations following established company recipes.
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• Inventory & Waste Control: Manage ingredient requisitions, monitor stock levels (including frozen inventory), and minimize food waste to ensure economical production.
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• Dietary Adaptability: Craft baked goods tailored to guest allergies, intolerances, and specific dietary restrictions.
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• Public Health & Safety: Strictly uphold Public Health standards, maintain pristine station cleanliness, log fridge temperatures, and prep for unannounced inspections.
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• Guest & Team Engagement: Assist with guest cooking demonstrations, support the induction of new crew members, and collaborate seamlessly with the Executive Chef and Executive Sous Chef.
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Requirements & Qualifications:

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• Experience: Minimum of 4 years of experience in a similar baking role within an international 5-star establishment or luxury cruise line.
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• Technical Skills: Strong expertise in traditional European baking techniques and a solid grasp of culinary fundamentals.
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• Certifications: Valid STCW95 certification is required.
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• Compliance: In-depth knowledge of Public Health policies, sanitation procedures, and safety/pollution prevention regulations.
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• Fitness: Physically and medically fit to work at sea, with a high level of moral integrity.
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• Language: Good English communication skills
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