Baker

Position Functions:

• Adhere to Carnivals timekeeping and attendance policies
• Adhere to attend all safety-related duties and functions as required.
• Have intermediate-level knowledge of USPH policies of the culinary arts
• Maintain all records associated with USPH policies in the assigned work area as a routine
• Foster and maintain positive working relationships within the assigned team
• Speak up and contribute to the success of operations offering feedback and suggestions.
• Must have a thorough knowledge of all recipes associated with assigned operations
• Ensure food quality and that its replenishment is maintained
• Ensure that food is served at the right temperature to maintain quality and food safety
• Must have knowledge of all equipment used in assigned operations and show care in its operations and maintenance
• Have a clear understanding of and participate in cost management and waste reduction objectives
• Take ownership of any issues observed or experienced in course of operations and actively seek a resolution in consultation with peers, supervisors, and managers.
• Actively participate in guest satisfaction and recognition programs
• Actively participate in all training and drills assigned.

Position Minimum Requirements:

• Must be able to communicate clearly in English
• Minimum 1-year vocational education in culinary arts or equivalent certified apprenticeship program for pastry or bakery
• Good knife skills and be proficient in the use of basic chef knives and pastry utensils
• Must have good knowledge of all types of doughs and batters
• Should be familiar with the operation of pastry deck and convection oven, planetary mixers, and dough sheeter.
• Must be able to produce breakfast bread and pastries
• Sugar and chocolate decorate skills are an advantage
• Cake decorating and icing skills along with scripting are an advantage
• Minimum 24 months as a full-time employee in a pastry/bakery in production roles (educational internships not credited)
• An ideal candidate will have exposure to cuisine at a 3-start hotel/resort or premium free-standing pastry/bakery level
• Previous Cruiseline experience a benefit.
• International work experience is desired but not essential
• At least 21 years old.