HEAD BAKER

MAIN 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.
• 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.

• Monthly salary is paid via on-board Visa card, no tax deduction.
• Five (5) paid vacation days for each month worked is included in the salary; this is accumulated and only paid at the end of the contract.
• Health insurance is provided during the contract period (not applicable to vacation).
• All crew have life insurance at $100,000 death in service benefit.
• No charge for crew laundry facilities, including detergent dispensers.
• Free Wi-fi on-board.
• Medical and visa expenses will be reimbursed on the first payroll against original receipts.
• The company covers flights and transfer to the vessel from and to your nearest international airport of your country of residence; hotel overnight is optional for long-distance travels.
• Uniform is provided; including shoes and safety equipment, and maintained by our main laundry.
• Two-crew only recreational areas (indoor and outdoor).
• Access to the guest gym after 10 PM.

• Must be Vietnamese citizen or permanent resident in Vietnam.
• A required minimum of 8 years baking experience, including at least 3 years of experience as a Head Baker or similar position, within a premium brand restaurant environment - fine dining background; must have an outstanding understanding of European bakery practices; demonstrate excellent hands-on techniques and the ability to proactively exceed expectations.
• Previous shipboard experience is required.
• 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 comprehensive knowledge of all public health and sanitation compliance, team builder with exceptional work ethic, motivational skills and coaching abilities.
• Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of ten hours a day, seven days a week.
• Able to confirm for clean background/ reference check completed upon proposal.

• Updated C.V. without employment gaps is needed; to note any unemployment.
• References and appraisals for at least 2x last contract.
• Work employment certificate for last 2 years.
• Company references.
• All documents should be sent via email. We will contact you for further requirements of other documents needed after we receive these documents.
• Incomplete application will not be considered.

GCS Vietnam will process your documents to match the position you are applying for before submitting your application to VIKING.