The Assistant Chef de Partie Pastry is responsible for the daily Pastry food preparation, assist in the preparation and service of all meals, and other duties assigned according to the instructions given by the galley management.
Essential Duties and Responsibilities
Man a station in the pantry buffet, assigned by the Executive Chef, in order to become familiar with various tasks.
Prepare the daily mis-en-place and food production in different sections of the Pastry.
Coordinate daily tasks with the Pastry Chef or Executive Chef.
Follow the instructions and recommendations from immediate superiors to complete daily tasks.
Ensure the highest standards and consistent quality in daily preparations.
Stay up to date with the new products, recipes and preparation techniques.
Coordinate and participate with other sections regarding requirements, cleanliness, wastage and cost control.
Consult and check on daily requirements, functions and last minute events
Assist with the transportation of food items from the main stores to the Pastry galley
. Clean and sanitize assigned working area and utensils following Shipsan, the European sanitation program, and United States Public Health rules and regulations.
Be on standby in the galley periodically when the ship is subject to a Shipsan/ USPH inspection.
Ensure that personal appearance, uniform and personal hygiene are in accordance with the company rules and regulations.
Training & Development
Attend all meetings, training activities or classes related to assigned position as required.