KEY RESPOSIBILITIES
* Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies.
* Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports.
* 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 costs within the budget.
* Supervise the set-up 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.
* 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 members with inquiries.
* Attends meetings, training activities, courses and all other work-related activities as required.
* Accountable for daily production recap.
* Accountable to coach and train all assigned team members.
* Performs rel
#J-18808-Ljbffr