Job Description

• Check the Pastry station for cleanliness before the start of each shift, using and completing the appropriate MSC Sanitation Standards checklist for this section.
• Advise the Chef De Partie Pastry of any missing, damaged or otherwise unusable or unsafe equipment.
• Prepare pastry products as specified by the Executive Chef, and using methods that assure food safety and high quality.
• Check temperatures and condition of all material in the section, in assigned refrigerators, on hot tops, or any material permitted to be left at room temperature.
• Discard any potentially hazardous sauces or items of food that do not comply with safety requirements.
• Use only surplus foods that are tested to be safe and free from any possibility of contamination or bacteriological degradation.
• Produce as required by the Executive chef a range of alternative pastry products for guests with specific dietary requirements (fat-free, salt-free, sugar-free etc.)
• Comply with all MSC Sanitation Standards for food handlers: (Use of single-use disposable gloves, disposable head covering, clean aprons, no jewellery except one plain ring, no beards or moustache, no cellular telephones or cigarettes on duty, no uncovered body hair, covered-toe shoes, no injuries or abrasions)
• Attend all sanitation briefings and meetings, and all daily meetings with the Chef De Party - Pastry or his appointee to review menus, and to explain any changes in plans.
• Works in compliance with the company operating standards and follows the Public Health and food safety procedures.
• Supervises the food display, ensures that food is properly stored, sets up the workstations and keeps it clean at all times.
• Responsible for the stock control and inventory.
• Coaches, trains, and motivates team members to reach departmental goals.
• Ensures batch cooking and preparation process practiced eliminating waste.
• Maintains professional effective work relationship considering and respecting the different cultures, personalities, and background.
• Minimum requirements-High school graduate.
• Preferred Completed Technical education in Hospitality or Culinary School.
• Certified in Food Safety/HACCP.
• Demonstrated understanding and practical knowledge of Food Safety.
• Proven ability to work in a harmonious productive team environment.
• 1 Years work experience.
• Cruise ship experience advantageous.

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