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RESPONSIBILITIES:

• Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus.
• Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food cost within the budgets.
• Supervise the setup of the bread display in the various buffets.
• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.
• Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages.
• Extra Duties may be assigned to you as planned by Executive Sous Chef,
• Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.
• Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop.
• Ensures recipes/master list and yields are in accordance with the company’s standards.
• Completes the daily consumption re-cap as required by the Executive Chef.
• Ensures that bakery personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.
• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.
• Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew with inquiries.