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PASTRY COOK

Venues - Galley

Accommodation - Shared

Assigned Mess - Crew Mess

Contract duration - 7 months

PASTRY COOK

Venues - Galley

Accommodation - Shared

Assigned Mess - Crew Mess

Contract duration - 7 months

Description

Venues - Galley

Accommodation - Shared

Assigned Mess - Crew Mess

Contract duration - 7 months

Main Function

Supervision and preparation of All pastry dishes, and desserts for all food outlets for Guests and Crew

Qualifications

Proven successful experience for at least 1 completed contract in a similar position in a Cruise Ship or in a major hotel operating under global Food Safety standards.

High school graduate

Certificate or diploma of graduation from an appropriate hotel school. Certified in Food Safety (Equivalent to Food Safety Professional Certificate or Diploma)

Certified knowledge of all required food safety, preparation, presentation procedures and techniques to meet current International cruise standards within MSC Sanitation Standards requirements.

Proven ability to plan and prepare/produce required pastry as programmed in the MSC Pastry Specifications.

Sound knowledge of MSC Sanitation Standards protocols relating to food safety and HACCP controls.

Certified medically and physically fit and acceptable to work in a food preparation area.

Proven ability to work in a harmonious productive team environment.

Certificates

  • National Seaman's Book
  • Basic Safety Training Certificate including Swimming & Rowing
  • Security Awareness Training for all seafarers
  • Training of Passenger Ship Personnel
  • Medical certificate including Mental Health and Drug & Alcohol Test
  • Vaccination certificates (Covid-19, Yellow fever, MMRV)
  • Documented skills in a Pastry department on a Cruise ship environment, or similar experience ashore working within international food safety requirements.
  • Proven ability to work according to the principles of HACCP.
  • Documented skills in preparation, presentation and safe handling of food products unique to this section.
  • MAIN RESPONSIBILITIES

  • 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 Executive Chef 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.
  • Investigate complaints concerning quality, taste, smell, appearance etc of any sauces rejected by Guests or waiters, and to advise the Executive chef of causes.
  • 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 jewelry except one plain ring, no beards or mustache, 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 Executive Chef or his appointee (Sous Chef) to review menus, and to explain any changes in plans.
  • Ensure all personnel in the section understand and comply with MSC Sanitation Standards relating to food safety. (Temperatures, sanitation, storage, labeling, cross-contamination prevention measures etc).
  • Ensure that all personnel in section wash their hands frequently, and after every occasion when contamination could reasonably occur.
  • Respects at all times the rights of personnel in the section to individualism, dignity and self-respect
  • Order and collect daily from the Storerooms all supplies required for the immediate operation, ensuring that no partly used items are returned to the storerooms.
  • Apply food cost, quality and portion controls as required by the Executive Chef.
  • Minimize food spoilage.
  • Prepare preliminary end-of-contract evaluations of personnel in the section as information for the Executive Chef in his process to recommend promotions or transfer of personnel
  • Participate in other related duties that may be assigned within the scope of competence.
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