Baker

negotiable Expires in 9 months

JOB DETAIL

Reports To: Executive Chef Head Baker

Direct Reports: Assistant Baker, Utility Baker

Position Summary

The Baker is responsible for assisting the Head Baker in effectively supervising and managing the onboard bakery production, ensuring that quality standards and procedures are in line with company’s rules and regulations.

Essential Duties and Responsibilities

Operational 

  • Ensure that bakery personnel is guided and trained to be productive.
  • Assists the Assistant Baker with the preparation of bakery items.
  • Possess good professional bakery skills.
  • Oversees the bakery and the team of bakers.
  • Possess ability to taste all foods to ensure correct preparation.
  • Responsible for the production of bakery goods such as different bread rolls, Danishes, breads, croissants, etc.
  • Possess excellent knowledge and understanding of bakery and culinary terms including the knowledge of the various types of grains and flour, gluten free bread options, and food-related allergies.
  • Run 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 and methods provided are followed.
  • Able to work in any section of the Bakery Department and demonstrate methods and recipes to subordinates.
  • Work efficiently and productively to complete tasks.
  • Maintain and ensure that United States Public Health rules and regulations are followed according to company standards.
  • Produce and maintain the expected level of food quality in work area.
  • Maintain quality and consistency in taste, presentation and appearance, according to recipes and pictures.
  • Rectify discrepancies in taste, presentation and appearance immediately.
  • Master bread decorations for 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 any relevant provision issues to the Head Baker and Pastry Chef on a daily basis.
  • Clean and sanitize all Bakery equipment, and return in an acceptable and proper condition after each use.
  • Responsible for handling and storing of all bakery equipment.
  • Record and report damages and/or malfunctions immediately.
  • Report for duty at assigned times, follows his/her supervisor’s instructions.

Training & Development

  • Attend all meetings, training activities or classes related to assigned position as required.

Safety Responsibilities

  • Maintain a safe and sanitary environment for all guests and crew members.
  • Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
  • Know and comply with Shipsan, the European sanitation program, and United States Public Health Rules and Regulations pertaining to assigned working area.
  • Participate in safety drills as required.
  • Comply with Marella Cruises’ Safety and Pollution Prevention Program
  • Comply with Marella Cruises’ Operating Procedures Resources.

Other Duties and Responsibilities

  • As assigned

Qualifications

Knowledge, experience, skill, and/or ability

Required

  • Fluent in written and spoken English,
  • Must be able to communicate effectively with the senior management.
  • Ability to lead and make decisions.
  • Good administrative skills.
  • Experienced in coaching subordinates.
  • Must be cost and quality conscious.
  • Must adhere to specific scheduled work hours, yet be flexible if circumstances require it.
  • Work with international team members.
  • Perform assigned duties under pressure (time constraints).

Preferred

  • Fluency in additional languages

Required computer skills

  • Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point
  • FBS/ICS Apollo Inventory system

Education/experience/certifications

  • Culinary School degree
  • Minimum of two years experience as a Head Baker in a hotel, convention banqueting service or cruise ship environment.
  • Equivalent combination of education and experience.

Other Skills:

  • Knowledge of general office practices, procedures and equipment.
  • Ability to prioritize tasks and work independently.
  • Strong organizational, interpersonal and communication skills.
  • Ability to interact with senior-level management and owner representatives.

Math Ability:

  • Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.

Reasoning Ability:

  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.

Work Environment & Physical Demands:

  • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell.
  • The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.

Vision Requirements:

  • Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.