About the job Pantry Chef
A pantry chef, also known as a larder or station chef, is vital to any kitchen team. They are responsible for preparing a wide range of dishes, including appetizers, salads, sandwiches, and desserts. In addition to cooking, pantry chefs often have the important task of keeping their station organized and well-stocked, ensuring that the kitchen runs smoothly and efficiently.
The duties and responsibilities of a pantry chef may include the following:
- Preparing a variety of appetizers, salads, sandwiches, and desserts.
- Maintaining the cleanliness and organization of their station.
- Managing inventory and placing orders for supplies as needed.
- Assisting the head chef with menu planning and recipe development.
- Managing and training junior kitchen staff as needed.
- Ensuring that all dishes are prepared to the highest quality and presentation standards.
- Managing food safety and sanitation practices in the kitchen.
- Working closely with other kitchen team members to ensure smooth and efficient service.
In addition to these specific responsibilities, pantry chefs are expected to have strong leadership skills and the ability to work well under pressure in a fast-paced environment. They should also be able to multitask and handle multiple tasks and responsibilities at once.
Minimum age for all applicants is 21 years.
Must have clear criminal record.
Must not be on any chronic medication and have clear medical history.
Excellent written and verbal communication skills.
Minimum 2 years experience as Pantry Chef onboard.
Good knowledge of food handling procedures with regard to public health standards.
Good understanding of food specifications.
Knowledge of Vessel Sanitation Program regulations and procedures
Ability to read, interpret and demonstrate the preparation of recipes.
Basic knowledge of HACCP rules.
A culinary degree or professional cooking experience.
Strong organizational and management skills.
Attention to detail.
Creativity and a passion for food.