Essential Duties and Responsibilities

Operational

 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.