Requirements: English
Company: Royal Caribbean Group
Region: Sassari , Sardegna
Responsibilities:
- Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies.
- Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus.
- Assists the Head Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget.
- Assists in the set-up of the bread display in the various buffets.
- Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.
- Ensures the cleaning of the bakery shop as per the Executive Chefs schedule, exercising proper methods to minimize equipment damages.
- Ensures that the bakery is ready for any announced or unannounced USPH inspections done either by the ships management or USPH inspectors.
- Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop when assigned.
- Ensures recipes and yields are in accordance with the companys standards.
- Assists the CDP Baker with the completion of the daily consumption re-cap as required by the Executive Chef.
- Is aware of and/or acquires the necessary knowledge to comply with the ships standard operation, to assist guests and crew members with inquiries.
- Attends meetings, training activities, courses and all other work-related activities as required.
- Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
- Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
Qualifications:
- A minimum of three years'' experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
- Knowledge of proper cleaning techniques, requirements, and use of equipment.
- Completion of high school or basic education equivalency required.