Asst Baker

Department: Galley

Employment Type: Fixed Term Contract

Description

Directs and supervises the activities of team members engaged in the preparation of bakery products for guests and crew following the guidelines and manuals established by the corporate office.
The Assistant Baker equally responsible along with Baker to ensure the guest satisfaction of the food product in their outlet. They also ensure that staff is trained in order to provide the service necessary for the continued service we provide on board. The decisions made regarding food costs and waste management is imperative to the success of the company as well as team morale and support to the management
Reporting relationships:
The Assistant Baker reports directly to the Baker/Executive Pastry Chef. 

Key Responsibilities

1. Assist in the preparation of all bakery products made and served on board in accordance with the Marine Hotel Department's menus and recipes.
2. Is actively involved in daily bakery.
3. Responsible for the performance, appearances, dress and personal conduct, including time keeping.
4. Responsible for building and maintaining a team atmosphere in the department.
5. Responsible for the proper handling of equipment and utensils to prevent loss, damage or undue maintenance.
6. Reports any malfunctioning equipment to the Baker/Executive Pastry Chef.
7. Assisting Baker for controlling the bakery food cost by developing cost effective procedures and monitoring over production.

Public Health:

1. Conduct daily cleaning inspection and general cleaning inspection of his complete working area.
2. Directly responsible for implementing and executing food handling and cleaning procedure in accordance with USPH standards in the bakery shop as outlined in the Safe Food Handling Manual and cleaning specifications guide.
3. Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition according to USPH procedures and thereafter used in the proper way according to standard recipes.
4. To be familiar with and execute the Seabourn HESS-MS appropriate to their position.

Qualifications

Education:

• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Degree from accredited culinary college or university bakery program.
• Ability to effectively read, write and speak English.

Experience:

• 3+ years’ experience in a 5-star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• 3+ years’ experience in a same position preferably in a multi-nationality setting with a proven ability to provide orientation and training.

Knowledge, Skills & Abilities:

• Experience in high volume operation of at least 500 meals per service.

Physical Demands & Travel

Physical Demands: 

For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift. 
Must maintain physical fitness to perform tasks associated with job. 

Travel Requirements:

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical United States C1/D visa
• English Marlin test at minimal score of 80% 
• Pre-employment medical examination 

Working Conditions:
Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.