Commis Pastry

Standard Role Summary

Provide high quality, professionally prepared food products and assist in the day to day operation of the dedicated Galley area, including the production of the daily menu requirements.

Primary Responsibility of the Role:

Ensure that the allocated area of food production operates professionally and effectively. Provide daily menu requirements in line with the corporate menu cycle and designated meal times. Undertake the preparation and cooking of all dishes as required. Ensure the service standard and quality of food dishes prepared, meeting the agreed standards and immediately highlight any issues that arise with either the quality or condition of the food products or produce. Work in a clean and hygienic manner at all times and assist in getting the section area ready for management inspections. Use and maintain galley equipment in the correct manner, following standard operating procedures and report any defects or repairs.

Carry out the segregation and disposal of shipboard waste in accordance with all current safety, company, and international regulations. Prepare the three-bucket, (wash, rinse, and sanitize) system prior to preparation and service periods and empty all buckets at the end of each service period in line with requirements.

Ensure all tasks are carried out safely and in accordance with all current safety and company regulations including the Public Health Policy ensuring proper food handling, storage, cleaning, and personal hygiene.

Experience / Qualifications

City & Guilds 7061/2 or equivalent recognized hotel / culinary diploma/qualification
NVQ I or II Food Production qualification or equivalent ideal
Level 2 Award in Food Safety desirable
Experience working within a 4 / 5-star volume hotel or restaurant establishment preferred
Good command of written and spoken English

Certificates

Valid ENG1 medical certificate or equivalent for the duration of each voyage

Health and Safety

Lead by example by taking care of the health and safety of yourself and others
Report all accidents, near-miss incidents, and work-related ill health conditions to the manager/supervisor/team leader and to the safety department.
Follow safety rules and procedures
Use work equipment, personal protective equipment, substances, and safety devices correctly
Take part in safety training & risk assessments and suggest ways of reducing risks
Carry out duties in a safe manner in accordance with corporate policies and procedures

Public Health

Follow all company public health policies and procedures appropriate to the role
Complete all necessary public health paperwork accurately
Institute appropriate public health precautions as relevant to role

Environment

Understand own environmental responsibilities and act accordingly Apply practical measures to reduce water and electricity consumption Apply waste segregation diligently both in work area and when off duty Follow the correct method of disposal of surplus or spent chemicals used Work in a way that avoids environmental incidents and report situations where environmental integrity may be breached Handle materials carefully to minimise spillages during work routines and safely dispose of contaminated material generated during work routine

Quality Standards

Follow the correct quality standards relating to food product services

Chef Skills

Prepare vegetables, fruit and herbs safely
Maintain cleanliness of food preparation area
Follow recipes, including weighing and portioning of ingredients
Operate the food preparation machinery safely and in line with the recipe
Follow and respond to onboard menu cycles and use recipe database

Menu

Prepare food products as directed in line with menu requirements
Ensure the taste and consistency of food products is at the required standards and inform the chef of any issues

Food Hygiene

Follow the correct policies and procedures regarding food hygiene at all times
Ensure all food preparation equipment and spaces are sanitized and clean at all times in accordance with company policy
Highlight issues immediately in order to minimize any impact on passenger health