Responsibilities : Ensure the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. Responsible for the production, quality, and presentation of the bread assortment used in daily menus. Assist the Head Baker in preparing production forecasts and recording leftovers to minimize wastage and maintain food costs within budget. Assist in setting up the bread display in various buffets. Maintain complete knowledge of and ensure compliance with United States Public Health rules and regulations daily. Ensure the bakery is cleaned as per the Executive Chef’s schedule, using proper methods to prevent equipment damage. Prepare the bakery for USPH inspections, whether announced or unannounced, by ship’s management or USPH inspectors. Manage requisition and transportation of necessary items from main stores to the bakery when assigned. Ensure recipes and yields meet company standards. Assist the CDP Baker with completing the daily consumption recap as required by the Executive Chef. Acquire knowledge to comply with ship’s standard operations and assist guests and crew with inquiries. Attend meetings, training sessions, courses, and other work-related activities as required. Perform related duties as needed. This description does not limit the duties to those listed; employees may be assigned additional tasks by management. Qualifications : Minimum three years' experience as a Baker in an upscale hotel, resort, cruise ship, or banqueting service; shipboard experience preferred. Knowledge of proper cleaning techniques, equipment requirements, and usage. High school diploma or equivalent required. Location: Tournant Tournant • Vercelli, Piedmont, Italia
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