Baker

POSITON IS ONLY OPEN FOR AN EXPERIENCED BAKER WITH SHIPBOARD EXPERIENCE

475.0 Baker

475.0.a Section 402 General Job Requirements for all Hotel Crew is part of this job description and should be read and understood.

475.0.b Reporting to: Executive Chef

475.0.c Primary Objective of Position

.1 To provide the guests with the highest quality baked goods.
.2 Running the bakery department in the main galley.

475.0.d Major Area of responsibility

.1 Guest Services
• Effectively handles any guest complaints that may occur during service, suggesting solutions and alternatives to guarantee effective guest recovery.
• Ensures that all guests (special and dietary) requests and concerns are responded to promptly.
• Ensures that crew greets and smiles at guests.

.2 Bakery department:
• Prepares appropriate quantities of baked goods as specified by the Executive Chef.
• Recommends new bakery menu items to the Executive Chef.
• Ensures the proper and sufficient preparation of food in the designated station/department by adhering to the menu cycle.
• Assures the adherence to company standards in food quality, preparation of recipes, and presentation
• Adapts the CDC VSP standards to assure that proper food safety, hygiene and sanitation practices are present, inspects operational areas on a regular basis and conducts training to ensure standards are constantly met.
• Maximizes food quality and minimizes food waste by ensuring that unused food is properly stored and re-used (if appropriate).
• Ensures that the respective station/department is properly staffed, stocked, set up and operated,
• Obtains feedback from the Executive Chef related to guest response to food.
• Ensuring that crew is knowledgeable and well informed about the dishes prepared in the galley.
• Takes corrective action as required to address issues discussed

.3 Requisitioning
• Adheres to the established menu cycle and menu recipes and coordinates the requisition of supplies with Executive Chef
• Calculates the quantity of raw ingredients based on anticipated meals counts and utilization of left overs.
• Communicates materials required in time
• Requisitions materials as required in accordance with company policies.
• Maximizes use of available materials by keeping current on inventory levels in the store room.
• Maintains inventory of non perishable supplies and orders accordingly.

.4 Equipment
• Requisitions new working tools and equipment as needed.
• Recommends purchase of new equipment and supplies as necessary to the Executive Chef.
• Maintains equipment in working order by coordinating the routine maintenance and repair of equipment with engineering staff.