Head Baker

KEY RESPONSIBILITIES

• Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies.

• Ability to set up and open new ships, new venues and train all bakery pastry team members to the most updated recipes and processes.

• Directs, coaches, supports, supervises, and evaluates all direct reports.

• Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus.

• Assists the Assistant Pastry Chef and the Executive Pastry Chef with the food cost budgets for the pastry and baking operations.

• Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget.

• Supervise the set-up of the bread display in the various buffets.

• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.

• Ensures the cleaning of the bakery shop as per the Executive Chef's schedule, exercising proper methods to minimize equipment damages.

• Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship's management or USPH inspectors.

• Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop.

• Attends the Executive Chef meeting and supports all F&B operation in all aspects.

• Ensures recipes/master list and yields are in accordance with the company's standards.

• Completes the daily consumption re-cap as required by the Executive Chef.

• Ensures that bakery personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.

• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.

• Is aware of and/or acquires the necessary knowledge to comply with the ship's standard operation, to assist guests and crew members with inquiries.

• Attends meetings, training activities, courses and all other work-related activities as required.

• Accountable for daily production recap.

• Communication with shoreside team regarding any product issues.

• Train, coach and supervise CDPB and all bakery team as per company standard

• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.

• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.

FINANCIAL RESPONSIBILITIES

• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies, and equipment.

• Identifies potential expense reductions through cost control.

• Analyzes operational problems and establishes controls.

• Reviews timesheets and forwards them to the Executive Chef for approval.

• May prepare a variety of reports and letters utilizing personal computer system and equipment.

• Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.

• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.

MOTIVATIONAL RESPONSIBILITIES

• Monitors and manages the various assigned workstation functions.

• Monitors the assignment of duties and responsibilities to their staff.

• Observes and evaluates staff and work procedures to ensure quality standards and service are met.

• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.

• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.

• Mentors, develops, and provides on-the-job training to his/her staff to strengthen their current performance and preparation for future advancement.

QUALIFICATIONS AND EDUCATION

• Minimum of two years' experience as a Head Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).

• A culinary school degree required.

• Advanced skills in bakery operation and food cost analyses.

• Very strong management skills in a multicultural and dynamic environment.

• Very strong communication, problem solving, decision making, and interpersonal skills.

• Superior customer service, teambuilding, and conflict resolution skills.

• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.

• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.

• Intermediate computer software skills required.

• Possess a good understanding of basic accounting principles such as numbering flow, 'Debits/Credits', adjusting entries and corrections.

• Ability to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office.