Corporate Bakery Trainer (m/f)
- Category:
- Galley Jobs
- Published:
- May 26, 2016
Title: Corporate Bakery Trainer
Department: Guest Experience and Product Development - Food and Beverage
Primary Function: An integral part of the Corporate Culinary Team responsible for the bakery departments on all ships in the fleet. Works with, guides and supports all Head Bakers in regards to recipes, standard operating procedures, bakery training and all bakery program initiatives. Provides and maintains the bakery promotion list as well as all bakery personnel development records Corporate Office.
Reports To: Corporate Executive Chef
Major Responsibilities:
Assumes responsibility of the entire bakery operation fleet wide.
Monitors and evaluates Head Bakers and their subordinates for adherence to corporate standard operating procedures, team work and development of bakery personnel. Provides solutions to all challenges regarding bakery departments.
Performs bakery culinary audits for all vessels to monitor the processes and supervision of bakery operations during periodic visits. Discusses issues with the Executive Chefs and Head Baker to make recommendations regarding their management techniques and leadership techniques for galley personnel development.
Provides Executive Chefs with menus and recipes for all bakery menu cycles. Assists in training personnel to execute all bakery menu cycles. Monitors bakery operations to ensure that recipe and product specification are strictly adhered to.
During ship visits monitors bakery areas for waste and over production of food. Documents observations and recommendations to discuss with the Executive Chef and the F&B Manager.
While onboard the vessels, interacts and documents audit discussions with Executive Chef, F&B Team and Hotel Director concerning food cost controls and provision requisitions.
Participates in the development of new recipes and dishes using the onboard kitchens and products supplied from Purchasing as requested.
Will assist in the sourcing, hiring, and placement of Head Bakers. Acts as a culinary consultant to the Corporate Executive Chef and Manager, Food and Beverage Resource Development, regarding hiring and sourcing culinary talent.
Critical Success Factors
Strong understanding of pastry kitchen dynamics, superior food knowledge, organization, planning and communication skills.
Strong understanding of industry dynamics and demographics.
Extensive and proven application of practical culinary and management skills.
Extensive financial knowledge and in-depth knowledge of commodities.
Ability to interact at all levels of the organization with effective and professional interpersonal skills.
Responsive to internal and external customers.
Hiring Criteria
Required: 10+ year experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
Required: 7+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
Required: Proven ability to provide culinary supervision, training and delegation of at least 25 pastry and bakery subordinates.
Required: Experience in high volume operation of at least 1000 meals per service.
Required: Extensive kitchen machinery and knife safety knowledge.
Required: Working knowledge of computers and the ability to navigate within a variety of software programs.
Required: Ability to effectively read, write and speak English.
Work Experience Requirements
All applicants must have previous experience in working on a Cruise Ship, in a 4/5* Hotel or in an Upscale Restaurant.
Language Requirements
Good knowledge of the English language is required.
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