Head Baker for Silversea Cruises
Silversea
Full-time
On-site
United States
V.Ships Leisure is looking for Head Baker on behalf of Silversea Cruises. Responsible to deliver a high quality, efficient, individualized and technically excellent bakery operation in accordance with Company Policies and strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction. Reporting to the Executive Chef and Executive Sous Chef.
Key Responsibilities:
- Prepares all baked goods following Company set recipes.
- Prepares appropriate quantities of baked goods as specified by the Executive Chef.
- Responsible for requisitions for all ingredients and products necessary to prepare the quantity and variety of baked goods on the menu.
- Collects and cross checks requisition items.
- Ensures a sufficient supply of frozen bread products.
- Ensures economical food production and minimization of food waste.
- Assists with guest chef programs, special functions and cooking demonstrations.
- Prepares bread decorations for various buffet themes and special occasions.
- Responsible to maintain quality and consistency in taste, presentation and appearance according to Company recipes.
- Prepares the early riser trays for guests and crew.
- Ensures proper storage of food to maintain quality and prevent waste in accordance with Company policies and Public Health standards.
- Ensures that all set-ups are completed on schedule.
- Ensures that his/her assigned station is set up according to Company standards, maintaining in a clean and orderly fashion.
- Responsible to transport produce using the correct procedures and utensils from the main galley to assigned outlets.
- Prepares baked goods according to guest intolerances and allergies.
- Displays a working knowledge of baking with ingredient limitations.
- Assists with regular inventories of the galley department equipment.
- Properly cleans and maintains area and equipment according to Public Health standards.
- Executes strict Public Health practices in all aspects of the position.
- Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s completed internally or by external authorities.
- Ensures that the logging of all fridge temperatures in assigned areas are in accordance with Company procedures and Public Health standards.
- Properly and carefully uses ship equipment and truthfully reports faulty or broken equipment.
- Strives to minimize breakage and wastage and follows proper procedures when disposing of garbage.
- Displays cost and quality awareness.
- Assists managers and supervisors with the training and induction of new personnel.
- Proactively responds to issues or potential problems quickly and efficiently involving relevant people as required. Communicates any challenges, complaints or service difficulties to immediate supervisor.
- Attends all training sessions with the aim to further improve his/her level of performance.
- Adherence to the Company’s code of conduct at all times.
- Practices preventative maintenance.
- Keeps the Executive Chef and Executive Sous Chef promptly and fully informed of all problems and matters of significance.
- Adheres to Standard Operating Procedures set forth by the Company, is accountable for such practices.
- Incorporates Company service standards, personalized service and sincere hospitality by creating positive experiences for guests, efficiently engaging with guests and anticipating guest needs.
- Practices good people management, maintaining proper conduct with all departments around the ship.
- Observes and enforces uniform and grooming standards according to Company policies.
- All other duties as assigned.
Education/Experience/Qualifications:
- Valid STCW95 certification.
- Minimum of 4 years experience in a similar position at an International 5 star establishment.
- Must be experienced in European baking techniques.
- Knowledge and experience of Public Health policies and procedures.
- Ability to read, interpret and demonstrate culinary fundamentals.
- Physically and medically fit.
- Moral integrity is required.
Key Responsibilities:
- Prepares all baked goods following Company set recipes.
- Prepares appropriate quantities of baked goods as specified by the Executive Chef.
- Responsible for requisitions for all ingredients and products necessary to prepare the quantity and variety of baked goods on the menu.
- Collects and cross checks requisition items.
- Ensures a sufficient supply of frozen bread products.
- Ensures economical food production and minimization of food waste.
- Assists with guest chef programs, special functions and cooking demonstrations.
- Prepares bread decorations for various buffet themes and special occasions.
- Responsible to maintain quality and consistency in taste, presentation and appearance according to Company recipes.
- Prepares the early riser trays for guests and crew.
- Ensures proper storage of food to maintain quality and prevent waste in accordance with Company policies and Public Health standards.
- Ensures that all set-ups are completed on schedule.
- Ensures that his/her assigned station is set up according to Company standards, maintaining in a clean and orderly fashion.
- Responsible to transport produce using the correct procedures and utensils from the main galley to assigned outlets.
- Prepares baked goods according to guest intolerances and allergies.
- Displays a working knowledge of baking with ingredient limitations.
- Assists with regular inventories of the galley department equipment.
- Properly cleans and maintains area and equipment according to Public Health standards.
- Executes strict Public Health practices in all aspects of the position.
- Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s completed internally or by external authorities.
- Ensures that the logging of all fridge temperatures in assigned areas are in accordance with Company procedures and Public Health standards.
- Properly and carefully uses ship equipment and truthfully reports faulty or broken equipment.
- Strives to minimize breakage and wastage and follows proper procedures when disposing of garbage.
- Displays cost and quality awareness.
- Assists managers and supervisors with the training and induction of new personnel.
- Proactively responds to issues or potential problems quickly and efficiently involving relevant people as required. Communicates any challenges, complaints or service difficulties to immediate supervisor.
- Attends all training sessions with the aim to further improve his/her level of performance.
- Adherence to the Company’s code of conduct at all times.
- Practices preventative maintenance.
- Keeps the Executive Chef and Executive Sous Chef promptly and fully informed of all problems and matters of significance.
- Adheres to Standard Operating Procedures set forth by the Company, is accountable for such practices.
- Incorporates Company service standards, personalized service and sincere hospitality by creating positive experiences for guests, efficiently engaging with guests and anticipating guest needs.
- Practices good people management, maintaining proper conduct with all departments around the ship.
- Observes and enforces uniform and grooming standards according to Company policies.
- All other duties as assigned.
Education/Experience/Qualifications:
- Valid STCW95 certification.
- Minimum of 4 years experience in a similar position at an International 5 star establishment.
- Must be experienced in European baking techniques.
- Knowledge and experience of Public Health policies and procedures.
- Ability to read, interpret and demonstrate culinary fundamentals.
- Physically and medically fit.
- Moral integrity is required.