Prior supervisory experience in the hospitality or/and cruise ship industry as Chief Baker/Pastry Cook, Executive Baker or Traveling/Corporate Baker of a large volume production operation preferably with multiple operational units. Must have knowledge of current culinary trends. Successful completion of the USPH course in Advanced Sanitation with a minimum result of 85% is preferred, but is not a must.
Must possess proven leadership skills.
Ability to manage independent bakery galleys and their brigades and supervise all activities with regard to the delivery of the bakery product for each F&B venue’s product.
Must conduct himself / herself in a professional manner and be presentable at all times.
Past experience in training subordinates in new techniques and to utilize new products.