Baker (Cruise) – Worldwide

Baker (Cruise) – Worldwide

Part of our hardworking Pastry team – Bakers are responsible for food preparation following recipes and specifications to ensure quality and consistency as well as ensuring the highest level of sanitation is maintained, all in keeping with company and USPH standards.

Roles and Responsibilities

• Adhere to timekeeping and attendance policies
• Adhere to attend all safety-related duties and functions as required.
• Have intermediate-level knowledge of USPH policies of the culinary arts
• Maintain all records associated with USPH policies in the assigned work area as a routine
• Foster and maintain positive working relationships within the assigned team
• Speak up and contribute to the success of operations offering feedback and suggestions.
• Must have a thorough knowledge of all recipes associated with assigned operations
• Ensure food quality and that its replenishment is maintained
• Ensure that food is served at the right temperature to maintain quality and food safety
• Must have knowledge of all equipment used in assigned operations and show care in its operations and maintenance
• Have a clear understanding of and participate in cost management and waste reduction objectives
• Take ownership of any issues observed or experienced in course of operations and actively seek a resolution in consultation with peers, supervisors, and managers.
• Actively participate in guest satisfaction and recognition programs
• Actively participate in all training and drills assigned.

Position Minimum Requirements:

• Must be able to communicate clearly in English
• Minimum 1-year vocational education in culinary arts or equivalent certified apprenticeship program for pastry or bakery
• Good knife skills and be proficient in the use of basic chef knives and pastry utensils
• Must have good knowledge of all types of doughs and batters
• Should be familiar with the operation of pastry deck and convection oven, planetary mixers, and dough sheeter.
• Must be able to produce breakfast bread and pastries
• Sugar and chocolate decorate skills are an advantage
• Cake decorating and icing skills along with scripting are an advantage
• Minimum 24 months as a full-time employee in a pastry/bakery in production roles (educational internships not credited)
• An ideal candidate will have exposure to cuisine at a 3-start hotel/resort or premium free-standing pastry/bakery level
• Previous Cruise line experience a benefit.
• International work experience is desired but not essential