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RESPONSIBILITIES:

• Assists in the production, quality, and presentation of the bread assortment to be used in the daily menus. 
• Assists the Chief Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food cost within the budgets.   
• Assists in the setup of the bread display in the various buffets. 
• Extra duties may be assigned by the Executive Sous Chef. 
• 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. 
• Ensures that the Bakery is 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 when assigned.     
• Ensures recipes and yields are in accordance with the company’s standards. 
• Assists the Chief Baker with the completion of the daily consumption re-cap as required by the Executive Chef.   
• Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew with inquiries.