Venues - Galley
Accommodation - Sole use only if available.
Assigned Mess - Crew Mess
Contract duration - 7 months
Description
Venues - Galley
Accommodation - Sole use only if available.
Assigned Mess - Crew Mess
Contract duration - 7 months
Main Function
Supervision and preparation of all bakery items for all food outlets for Guests and Crew.
Qualifications
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 bakery items as programmed
in the MSC Specifications.
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)
MAIN RESPONSIBILITIES
Check the Bakery for cleanliness before the start of each shift, using and completing
the appropriate MSC Food Safety & Sanitation checklist for this section.
Advise the Executive Chef of any missing, damaged or otherwise unusable or
unsafe equipment.
Prepare bakery 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 bakery products for
guests with specific dietary requirements (fat-free, salt-free, sugar-free etc.)
Comply with all MSC Food Safety & 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
protocols 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.
