Preparation and baking of all bread items in the baker´s department, according the established standards and passenger satisfaction is his/her major responsibility.
Reports to
The Chief Baker reports directly to the First Cook. The entire galley staff is subordinate to the Executive Chef and ultimately to the Hotel Manager.
Subordinate Personnel
2nd Cook
3rd Cook
Cook
Utility/Provision
Utility/Cleaner
Areas of Responsibility
He/She is responsible for the immediate working area and/or as the Executive Chef delegates.
He/She is responsible for the preparation of bread, rolls and other typical bakery products. Food Service and Cleaning Procedures for the section assigned to him.
He/She is responsible for all food storerooms including fridge and freezer in his/her section.
He/She is responsible for maintenance and cleaning in the respective section.
He/She takes part in food storage (quality and quantity controls) when required.
He/She maintains the high standard presentation of food and buffets, together with the Executive Chef further he/she is responsible for planning, directing, controlling, cooking and co-ordination.
He/She participates in all kitchen activities to the agreed standards and to the complete satisfaction of the passengers.
He/She is responsible for the preparation and cooking of bakery products to the highest standards to ascertain an efficient food service.
He/She assures that all bakery items are prepared and served according to established standards and practices.
He/She is eager to minimize spoilages and utilize food surpluses.
He/She trains his/her personnel in the bakery on a continuous basis.
He/She forwards suggestions for improvements in raw material, menus, cost savings and equipment.
He/She makes sure that all buffets are well presented.
He/She assures that all food requests are executed to the fullest satisfaction of the passenger in accordance with the Company's policies.
He/She is aware of all fire, safety and emergency procedures.
He/She performs other duties if required since above stated describe only a regular working day.
He/She is prepared to work overtime if requested.
Attending daily meetings with the Executive Sous-Chef.
Cleaning and Maintenance
The Chief Baker is responsible for the proper cleaning and sanitary matters for his/her section, fridges etc.
He/She ensures that all his/her bakery staff members fulfil these requirements and follows-up on their performance.
He/She handles all working material and equipment with the necessary care and keeps it well cleaned.
He/She reports all necessary repairs to his/her Superior and follows-up on repairs.
He/She should be familiar with proper sanitation procedures and follow the Public Health requirements.
As our Company grows, so will our need for loyal, skilled management. Therefore our Galley personnel have every opportunity of promotion to higher positions.
Appearance/Personal Hygiene
The appearance of the entire personnel on board the ship reflects the reputation and image of the company; therefore a great deal of emphasis is placed on a professional appearance.
The Company expects you to maintain the highest standard of personal appearance and hygiene at all times.
If in passenger areas full uniform is to be worn: hat, scarf, jacket, name tag, pants and proper shoes.
Have a clean neat personal appearance.
Special attention to grooming, hygiene care and clean and proper uniforms and shoes.
Hair must be well groomed, neat and not extend over the shirt collar and always be kept clean.
A moustache is acceptable if kept neatly trimmed.
Big earrings and big necklaces are not to be worn on duty and more than one moderate size ring is not acceptable.
