Chef de Partie – Bakery (Shipboard)

About the role

The Chef de Partie Baker leads the daily bakery operations aboard a cruise ship, ensuring high‑quality bread production and seamless service for guests and crew. Reporting to the Head Baker, this role combines hands‑on baking with staff supervision and strict adherence to food‑safety standards.

Key responsibilities

• Oversee the bakery shop’s daily operation, production, quality, and presentation of bread assortments.
• Coach, supervise and evaluate bakery staff together with the Head Baker.
• Prepare production forecasts, monitor leftovers and control food costs.
• Set up and maintain bread displays across shipboard buffets.
• Ensure compliance with United States Public Health (USPH) regulations and readiness for inspections.
• Manage cleaning schedules, inventory requisition, and transportation of supplies.
• Maintain accurate daily consumption records and production recaps.
• Enforce uniform standards, punctuality and hygiene policies for all bakery personnel.
• Participate in meetings, training sessions and other work‑related activities.

Required profile

• Minimum two years’ experience as a Chef de Partie Baker in an upscale hotel, resort, cruise ship or similar environment.
• Culinary school degree.
• Strong management abilities in a multicultural, dynamic setting.
• Excellent communication, problem‑solving and decision‑making skills.
• Customer‑service orientation with team‑building and conflict‑resolution capabilities.

Required skills

• Bakery production and bread‑making techniques.
• Knowledge of US Public Health food‑safety regulations.
• Inventory and stock management.
• Recipe costing and yield calculation.
• Menu planning and production forecasting.

What we offer

• Opportunity to work on an international cruise line with a diverse crew.
• Professional development in a high‑visibility hospitality environment.