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RESPONSIBILITIES:

• Man a station in the pantry buffet, assigned by the Executive Cher, 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.