Key Responsibilities

- Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies.
- Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports.
- Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus.
- Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget.
- Supervises the set-up of the bread display in the various buffets.
- Has complete knowledge of the United States Public Health rules and regulations and ensures that they are followed daily.
- Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages.
- Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.
- Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop.
- Ensures recipes/master list and yields are in accordance with the company’s standards.
- Completes the daily consumption re‑cap as required by the Executive Chef.
- Ensures that bakery personnel come to work on time, are in proper, well‑maintained uniforms, with special attention to those working in public areas; personal appearance and hygiene must be according to company policy.




- Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.
- Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.
- Attends meetings, training activities, courses and all other work related activities as required.
- Accountable for daily production recap.
- Accountable to coach and train all assigned team members.
- Performs related duties as required.

Qualifications

- Minimum of two years experience as a CDP Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
- A culinary school degree is required.
- Very strong management skills in a multicultural and dynamic environment.
- Very strong communication, problem solving, decision making, and interpersonal skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
- Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
- Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

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📌 Chef De Partie - Baker (Gijón)
🏢 Royal Caribbean Group
📍 Gijón