BAKER

Position Synopsis:

The position is primarily positioned at production roles at the Bakery and responsible for maintaining all aspects of food quality at prep and production stages. They are also entrusted to ensure that dispensing / assembly lines are replenished efficiently during meal service. When assigned to buffet operations the position is also responsible to ensure efficient replenishment of the buffets. They may also be positioned at Pastry and Core Galley Operations* as part of upskilling programs or in covering roles due to operational needs.

Duties & Responsibilities

Full comprehension and application of our culture and its service values
Comprehension of ECP policy, put it into practice and assist team and ship in achieving its goals
Full comprehension and practice of timekeeping and attendance policies
Full comprehension of all safety related duties and functions as an able-bodied seaman
Must have practiced intermediate-level knowledge of USPH policies of the culinary arts
Maintain all records associated with USPH policies in assigned work area as a routine
Form positive working relationships within assigned team
Speak up and contribute to success of operations via feedback
Must have thorough knowledge of all recipes associated with assigned operations
Ensure that food quality and its replenishment is maintained
Ensure that food is served at the right temperature to maintain quality and food safety
Maintain all presentation aspects of the assigned work and area
Must have knowledge of all equipment used in assigned operations and show care in its operations and maintenance
Clear understanding and full participation in cost management and waste reduction objectives of the operations
Take ownership of any issues observed or experienced in course of operations and actively seeks a resolution in consultation with peers, supervisors, and managers.
Actively participate in guest satisfaction and recognition programs
Actively participate in all trainings and drills assigned.
Willingly execute any other assigned or delegated tasks

Positions Attributes

Internal candidates must meet all criteria set forth in the role profile document
Must be able to communicate clearly in English
Should have at minimum 1-year vocational education in culinary arts or equivalent certified apprenticeship program for pastry or bakery
Should have very good knife skills and be proficient in use of basic chef knifes and pastry utensils
Must have good knowledges of all types of doughs and batters
Should be familiar with operation of pastry deck and convection oven, planetary mixers and dough sheeter.
Must be able to produce breakfast breads and pastries
Sugar and chocolate decorate skills carry additional credits
Cake decorating and icing skills along with scripting are considered for added credits
Direct Inductees should have at least 24 months as a full-time employee in a pastry / bakery brigade 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
Credits are given for any previous Cruise line experience.
Credits given to any candidates already working outside of their country of citizenship in locations of business or tourist / travel significance