Direct Reports: Cook Baker Assistant Baker Utility Baker
The Head Baker is to ensure an effective running, control, and production of the Bakery Shop, in line with company rules and regulations.
Essential Duties and Responsibilities
Prepare production forecasts and records leftovers in order to avoid unnecessary wastage and to keep food cost within assigned budgets.
Supervise the set-up of the bread display in the various buffets.
Possess complete knowledge of the Shipsan, the European sanitation program & United States Public Health Rules and Regulations and ensure that they are followed on a daily basis.
Ensure the cleaning of the bakery shop per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages.
Guarantee working area is ready for any announced or unannounced Shipsan/United States Public Health type inspection.
Requisition and transport the necessary items from the main stores to the bakery shop.
Ensure that recipes and yields are according with the company’s standards.
Complete the daily consumption re-cap as required by the Executive Chef.
Confirm that pastry personnel are in proper, well-maintained uniforms, with special attention to those working in public areas.
Ensure that personal appearance, uniform and personal hygiene are in accordance with company regulations.
Training & Development
Attend all meetings, training activities or classes related to assigned position as required.
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
Knowledge, experience, skill, and/or ability
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).
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
High School education or better.
Minimum of five years food related experience and/or training.
Equivalent combination of education and experience.
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.
Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.
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.
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.