OCEAN - Head Baker

JOB DESCRIPTION

HEAD BAKER

 

A VIKING LEADERSHIP ROLE

As a Viking Shipboard Leader, you represent Viking’s values and leadership philosophy (Hávamál). You are a hospitality professional who demonstrates passion for excellence, who takes ownership for your areas of responsibility, and who believes in empowering your team with the skills, knowledge and tools to succeed. You are an exceptional role model for the Viking Family and have strong motivation to achieve the company’s goals and objectives. You are flexible, stress resistant, focused, and a truly committed team member.

 

PURPOSE OF POSITION

  • The Head Baker controls and maintains the timely production of bakery goods, ensuring that quality standards and procedures are in line with the Company’s Rules & Regulations and STAR Service Standards.
  • You are required to have advanced professional baking skills including European/French techniques.
  • It is your responsibility to ensure safe, quality pastry production, to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company. 

 

YOUR RESPONSIBILITIES

  • Responsible for all bread productions at breakfast, lunch and dinner in all Outlets, in terms of quality, freshness and in accordance with the recipes provided by the Corporate Office; must demonstrate the ability to master and prepare advanced showpieces.
  • Regularly communicate with the Provisions Team to utilize highly perishable food items and check fresh produce chillers, to avoid shortages during the cruise; prepare daily electronic requisitions (in the absence of the Executive Pastry Chef); countercheck daily deliveries from the Storeroom.
  • Request additional bakery goods for special functions, parties, special orders, etc. and/or as required by Executive Chef; assist the Executive Pastry Chef to identify catering equipment to be ordered, to ensure a productive operation; occasionally tour all outlets, during service hours.
  • Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, after each use.
  • Ensure economical work practices and control the food production to minimize and avoid wastage; ensure that food preparations/storage are in line with all Public Health Policies and Company Regulations and enforce & maintain “clean as you go” work habits.
  • Ensure that the Bakery and adjacent areas are ready for any announced and/or unannounced public health inspections, done either by the Ships’ Management or local authorities (public health inspectors). The Head Baker must be present during any inspection.
  • Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving baked goods on a daily basis to ensure that all bakery outlets & displays are in line with the quality & cleanliness of Viking’s Standards and all Public Health Policies. Visit various baked goods preparation stations & conduct random tastings to correct any discrepancies (quality/taste/appearance) immediately.
  • Assist the Executive Pastry Chef to prepare additional working schedules (Embarkation Day, Special Functions, etc.) for bakery personnel; assist with monitoring the Bakery Staffs’ working hours.
  • Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for “The Daily Reunion”, to provide feedback & operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.
  • Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.
  • In conjunction with the Executive Pastry Chef, provide the necessary guidance/training and information to all Bakery Staff to maximize productivity and operations; make use of daily checklists to monitor production and preparation levels; manage service according to Guest flow, embarkation & disembarkation, sea day activities & other activities.
  • Provide competent leadership to all direct reports. Responsibilities include, but are not limited to: Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.
  • Ensure that relevant crew wears Personal Protective Equipment (PPE) at all times during relevant activities (e.g. loading). Always use correct lifting techniques to prevent injuries.
  • Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.
  • Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.
  • Positively contribute to achieving/succeeding Culinary KPI goals (quality & financial) for the Culinary Department; have full knowledge about safety & security procedures and can operate in line with all Public Health, Environmental and Safety & Security Policies; participate in all training concerning onboard training, safety & security, fire prevention, evacuation exercises as required by the company.

This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.

 

YOUR PROFILE:

  • A required minimum of 8 years plus experience as a Head Baker or similar position, within a 5 Star hospitality and/or restaurant environment; must have an in-depth understanding of European bakery practices; demonstrate excellent hands on techniques and the ability to maintain exceeding standards.
  • Must be a minimum age of twenty-five (25) years old, physically fit and in good health, without any previous record of any medical problems, drug addiction and alcoholism.
  • Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes. The ability to speak additional languages is an advantage.
  • Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player
  • Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required with excellent knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills and coaching abilities; must be able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of ten hours a day, seven days a week.

 

GUIDELINES AND REGULATIONS

Implement Standard Operating Procedures & STAR Service Standards within the department.

Ensure appropriate appearance and clothing according to the updated Grooming Standards.

The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.

 

Position:                                          Head Baker                      

Supervisor:                                     Executive Chef

Direct reports:                               Direct reports:                               Baker, Assistant Baker

Line manager:                                Executive Pastry Chef  

“As for conditions — in terms of contracts, special benefits and vacations during the season — Viking is far above average within the industry.”


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