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Key Responsibilities

• Carries out production in assigned area/station as directed by the Sous Chef/Executive Chef, ensuring quality and consistency by always adhering to Company-supplied recipes and picture presentation as the minimum standard. When appropriate, seeks guidance from the Sous Chef/Executive Chef in executing production according to Princess Cruises’ recipes.
• Properly orders supplies or provisions (such as fruits and dairy products)as needed; ensures proper storage/safekeeping of supplies. Willingly assists the Executive Chef in special events, which may include fruit and vegetable carving.
• Properly briefs subordinate Pantry staff in assigned station on tasks to be completed prior to commencing production..
• Instructs subordinate Pantry staff in assigned station in correct production techniques.
• Supervises subordinate Pantry staff in assigned service station during operational activities as directed by the Executive Chef or his representative.
• Always complies with Company and USPHS methods of handling, production, and storage of items.
• Always practices and enforces batch preparation process based on meal count data and passenger demand.
• Is responsible for achieving cost targets in the Pantry Galley as directed by the Sous Chef/Executive Chef.