Baker Tournant (Shipboard)

About the role

The Baker Tournant is responsible for the daily operation of the bakery shop aboard a cruise ship, ensuring high‑quality bread production, compliance with food‑safety regulations, and smooth service to guests and crew.

Key responsibilities

• Operate and control the bakery shop and production daily in line with company policies.
• Produce, quality‑check, and present the full bread assortment for daily menus.
• Assist the Head Baker with production forecasts, leftover recording, and waste minimisation.
• Set up bread displays across shipboard buffets.
• Maintain full knowledge of United States Public Health (USPH) rules and ensure daily compliance.
• Clean the bakery shop according to the Executive Chef’s schedule, protecting equipment.
• Prepare the bakery for announced or unannounced USPH inspections.
• Requisition and transport necessary items from main stores to the bakery when assigned.
• Ensure recipes and yields meet company standards.
• Support the CDP Baker with daily consumption recap as required.
• Assist guests and crew with inquiries and follow ship standard operating procedures.
• Attend meetings, training, and other work‑related activities.

Required profile

• Minimum three years’ experience as a baker in an upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred).
• Knowledge of proper cleaning techniques, equipment use, and food‑safety requirements.
• Completion of high school or equivalent education.

Required skills

• Baking and bread production
• Food safety compliance (USPH regulations)
• Recipe formulation and yield calculation
• Inventory requisition and transportation
• Cleaning equipment operation