Baker Chef de Partie

Responsibilities: Culinary Excellence: Prepare a wide variety of high-quality baked goods, artisanal breads, and themed buffet decorations following established company recipes.

Inventory & Waste Control: Manage ingredient requisitions, monitor stock levels (including frozen inventory), and minimize food waste to ensure economical production.

Dietary Adaptability: Craft baked goods tailored to guest allergies, intolerances, and specific dietary restrictions.

Public Health & Safety: Strictly uphold Public Health standards, maintain pristine station cleanliness, log fridge temperatures, and prep for unannounced inspections.

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.

Requirements & Qualifications: Experience: Minimum of 4 years of experience in a similar baking role within an international 5-star establishment or luxury cruise line.

Technical Skills: Strong expertise in traditional European baking techniques and a solid grasp of culinary fundamentals.

Certifications: Valid STCW95 certification is required.

Compliance: In-depth knowledge of Public Health policies, sanitation procedures, and safety/pollution prevention regulations.

Fitness: Physically and medically fit to work at sea, with a high level of moral integrity.

Language: Good English communication skills