Chef/Cook/Pastry

Position Chef/Cook/ Pastry

Objective Is responsible to ensure that everything works in accordance to the
establishment’s policies and monitor the overall performance of the kitchen.
Also is responsible to maintain highest standard of cleanliness in Kitchen area
according to hygiene regulations.

Responsibilities The chef/cook/pastry is responsible for:

• Preparing amazing meals that meet quality standards as per company’s
  instructions.
• Along with the Hotel Manager (and/or Chief Steward-ess) preparing the
  provisioning list, after they have checked the storage rooms and the
  refrigerators and sends it to the provisioning department (at the office) well
  in advance
• Is responsible along with the Hotel Manager (and/or Chief Steward-ess)
  for receiving provisions, quality control, checking if the quantity is
  according to the lists.
• Checking various provisions bought at ports with the assistance of Hotel
  Manager
• To cooperate with the Hotel Manager for the daily buffet menus and the
  various diets following always the instructions of the company.
• Should make sure that the kitchen is clean and should also maintain high
  standards of cleanliness and hygiene.
• Disposable hats and gloves is compulsory
• Correct personal hygiene rules should be followed strictly. Daily
  shaving, arms and chest covered, so as to avoid hairs dropping in the
  food
• Inspect regularly if there is any existence of insects and/or pets in the
  kitchen area. If positive should be reported at once.
• Set up regular meetings with the hotel crew in order to discuss
  evaluations results, any complaints reported by passengers and why they
  were made
• Maintain a positive and professional behavior with the rest of the crew
• Keep in mind that smoking is prohibited in the interior spaces of the
  vessel
• Managing the conservation of unused cooked food.
• Inspect food expiration dates weekly
• Being responsible for the housekeeping and the good condition of
  refrigerators and storage room
• Solid and liquid waste containers should be covered when not in use.
• Should be proportionate and suitable in regards to the area they are
  being used and placed correctly
• Supervising the storage and the disposal of galley garbage according to
  the appropriate regulations.
• Arranging for food to be available for the entire crew including those is
  urgent duties.
• Observing safe working practices in common and private areas, in
  cooking areas and in provision rooms.