Key Accountabilities

  • Preparation and baking of all bread items in the bakerĀ“s department, according the established standards and passenger satisfaction is his/her major responsibility.

Reports to

  • The Chief Baker reports directly to the First Cook. The entire galley staff is subordinate to the Executive Chef and ultimately to the Hotel Manager.

Subordinate Personnel

  • 2nd Cook
  • 3rd Cook
  • Cook
  • Utility/Provision
  • Utility/Cleaner

Areas of Responsibility

  • He/She is responsible for the immediate working area and/or as the Executive Chef delegates.
  • He/She is responsible for the preparation of bread, rolls and other typical bakery products. Food Service and Cleaning Procedures for the section assigned to him.
  • He/She is responsible for all food storerooms including fridge and freezer in his/her section.
  • He/She is responsible for maintenance and cleaning in the respective section.
  • He/She takes part in food storage (quality and quantity controls) when required.
  • He/She maintains the high standard presentation of food and buffets, together with the Executive Chef further he/she is responsible for planning, directing, controlling, cooking and co-ordination.
  • He/She participates in all kitchen activities to the agreed standards and to the complete satisfaction of the passengers.
  • He/She is responsible for the preparation and cooking of bakery products to the highest standards to ascertain an efficient food service.
  • He/She assures that all bakery items are prepared and served according to established standards and practices.
  • He/She is eager to minimize spoilages and utilize food surpluses.
  • He/She trains his/her personnel in the bakery on a continuous basis.
  • He/She forwards suggestions for improvements in raw material, menus, cost savings and equipment.
  • He/She makes sure that all buffets are well presented.
  • He/She assures that all food requests are executed to the fullest satisfaction of the passenger in accordance with the Company's policies.
  • He/She is aware of all fire, safety and emergency procedures.
  • He/She performs other duties if required since above stated describe only a regular working day.
  • He/She is prepared to work overtime if requested.
  • Attending daily meetings with the Executive Sous-Chef.

Cleaning and Maintenance

  • The Chief Baker is responsible for the proper cleaning and sanitary matters for his/her section, fridges etc.
  • He/She ensures that all his/her bakery staff members fulfil these requirements and follows-up on their performance.
  • He/She handles all working material and equipment with the necessary care and keeps it well cleaned.
  • He/She reports all necessary repairs to his/her Superior and follows-up on repairs.
  • He/She should be familiar with proper sanitation procedures and follow the Public Health requirements.
  • As our Company grows, so will our need for loyal, skilled management. Therefore our Galley personnel have every opportunity of promotion to higher positions.

Appearance/Personal Hygiene

  • The appearance of the entire personnel on board the ship reflects the reputation and image of the company; therefore a great deal of emphasis is placed on a professional appearance.
  • The Company expects you to maintain the highest standard of personal appearance and hygiene at all times.
  • If in passenger areas full uniform is to be worn: hat, scarf, jacket, name tag, pants and proper shoes.
  • Have a clean neat personal appearance.
  • Special attention to grooming, hygiene care and clean and proper uniforms and shoes.
  • Hair must be well groomed, neat and not extend over the shirt collar and always be kept clean.
  • A moustache is acceptable if kept neatly trimmed.
  • Big earrings and big necklaces are not to be worn on duty and more than one moderate size ring is not acceptable.
  • Smoking is not permitted while on duty.
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