1. Responsible to deliver a high quality, efficient, individualized and technically excellent bakery operation in accordance with Company Policies and strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.
Reporting Structure
1. Reporting to the Executive Chef and Executive Sous Chef.
Key Responsibilities:
- Prepare and bake breads, pastries, and other baked goods according to company recipes, quality standards, and production requirements.
- Plan, requisition, collect, and manage ingredients and bakery supplies, ensuring sufficient stock levels, including frozen bread products.
- Maintain consistency in product quality, taste, presentation, and appearance while minimizing waste and controlling food costs.
- Prepare specialty items, buffet decorations, early riser trays, and baked products for guests with dietary restrictions, allergies, or ingredient limitations.
- Support guest chef programs, cooking demonstrations, special events, and themed functions.
- Ensure proper food storage, handling, transportation,



temperature monitoring, and inventory control in compliance with company and public health standards.
- Maintain a clean, organized, and fully operational workstation, ensuring all setups are completed on schedule.
- Clean, maintain, and properly use bakery equipment; report malfunctions and practice preventive maintenance.
- Adhere to all food safety, sanitation, and public health regulations, ensuring readiness for announced and unannounced inspections.
- Assist with inventory counts, equipment accountability, and proper waste disposal procedures.
- Support the training, induction, and development of new team members while maintaining positive working relationships across departments.
- Communicate operational issues promptly to supervisors and respond proactively to challenges to ensure smooth bakery operations.
- Attend required training programs and comply with company policies, Standard Operating Procedur

📌 Baker (Italia)
🏢 Silversea
📍 Italia