Galley
Baker
The Baker produces every loaf, croissant and pastry base on board, from dawn viennoiserie to dinner rolls, so the galley can serve fresh, consistent baking to guests and crew through long charters far from good bakeries.
- Department
- Galley
- Reports to
- Executive Chef or Head Chef
- Yacht size
- 80m+
- Contract
- Permanent or rotation
- Starting pay
- €4,000 per month
What the job is
A dedicated Baker is a role you only find on the largest yachts, where the guest count, crew size and owner's expectations justify a specialist. You run the bread and viennoiserie section of the galley. That means sourdough, baguettes, brioche, croissants, pain au chocolat, focaccia, burger buns, crackers and pizza bases, all made from scratch every day. On a 100m yacht with 12 guests and 40 crew, that adds up to a serious daily volume.
Most of the work happens before anyone else is awake. You keep starters alive across time zones and humidity changes, manage proofing in a galley that may be rolling at anchor, and adapt recipes to whatever flour you can source in Antigua, Palma or the Maldives. You also cover the guests' dietary needs: gluten free, vegan, low sugar and allergen controlled loaves are routine requests on charter, and you keep separate equipment and labelling to keep them safe.
You work closely with the Pastry Chef and the Sous Chef, and on many yachts you help on the pass during busy services. Ordering is part of the job too. You plan flour, butter, yeast and specialist ingredients weeks ahead and store them properly in limited space. Clean, precise work matters because the galley is small, inspections are strict and the Head Chef expects the same standard from your section every single day.
What makes a good one
- Sourdough and levain management
- Lamination and viennoiserie
- Gluten free and allergen baking
- Volume planning and stock ordering
- Early starts and steady stamina
A day in the life
- 04:30Start in the galley before the night watch hands over. Shape the sourdough that has been retarding in the walk in fridge overnight and get the deck oven up to temperature.
- 05:30Bake croissants, pain au chocolat and the guests' requested gluten free muffins. Check the proof carefully because the yacht has been swinging at anchor all night.
- 07:00Breakfast baskets go up to the interior team for the aft deck. Crew breakfast loaves and rolls go to the crew mess at the same time.
- 08:30Mix and laminate tomorrow's croissant dough while the galley is quieter. Feed the starters and log temperatures for the food safety records.
- 11:00Bake focaccia and flatbreads for a guest lunch on the beach club, plus burger buns for the crew. Pack the beach lunch bread in the tender boxes for the deck team.
- 13:30Clean down your section and take your break. Most bakers sleep for a couple of hours at this point.
- 16:00Back in the galley to support the Pastry Chef with afternoon tea: scones, tart bases and small savoury pastries for the sundeck.
- 18:00Bake dinner rolls to the Head Chef's menu, timed so they reach the table warm. Help plate on the pass if the service is a big one.
- 20:30Mix the next day's doughs for overnight retarding, check flour and butter stock against the provisioning list, and finish.
Pay by country
Monthly net salary for a full time Baker on an 80m+ yacht. Crew pay is usually set in euros or US dollars whatever the flag. Charter tips are shared across the crew and can add a month's salary or more over a busy season.
- France and Monaco
- €4,000 – 5,500
- Spain
- €4,000 – 5,500
- Italy
- €4,000 – 5,500
- United Kingdom
- £3,400 – 4,700
- USA (Florida)
- US$4,300 – 6,000
- Caribbean
- US$4,300 – 6,000
- UAE
- AED 16,000 – 22,000
- Australia
- A$6,800 – 9,300
- New Zealand
- NZ$7,500 – 10,300
Required
- STCW Basic Safety Training
- ENG1 medical
- PDSD
- Food Safety Level 2
- Professional bakery qualification or equivalent experience
Recommended
- Ship's Cook Certificate (MCA)
- Level 3 Food Safety and Hygiene
- Pastry or patisserie diploma
- Allergen awareness training
- Previous five star hotel or artisan bakery experience
Visas
- Schengen visa (non EU crew)
- US C1/D crew visa
- US B1/B2 visa
- Australian MCV for Australian cruising
Where it leads
Baker jobs open now
Questions crew ask
Do I need yacht experience to get hired as a Baker?
Not always. Captains and chefs on large yachts often hire strong bakers from top hotels or artisan bakeries, as long as you have your STCW, ENG1 and food safety certificates. Expect to prove your work with a portfolio and a trial bake.
How early do I really start?
Most yacht bakers start between 04:00 and 05:00 so fresh bread and viennoiserie are ready for breakfast. You usually get a long break in the afternoon to make up for it.
Will I only bake, or work as a chef too?
Baking is your main job, but you are part of a small galley team. Expect to help with pastry, crew meals and plating on the pass during busy charters.