Requirements: English
Company: Royal Caribbean Group
Region: Cuneo , Piedmont
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.
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