SUMMARY:
JOB PURPOSE
Working across various stations within the onboard Steakhouse, contributing to the preparation (Mise En Place) and cooking various of dishes, including food transportation, basic cooking tasks, and adherence to sanitation regulations. The role is crucial in maintaining food quality and handling equipment properly, cleaning duties and workstation sanitation are also part of this role.
POSITION INFO:
KEY RESPONSIBILITES
- Check the Grill 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 grill and roasted meat and be able to prepare cooking sauces and stand-alone sauces 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 meat (grill and roasted) 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 jewellery except one plain ring, no beards or moustache, 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, HACCP labelling, 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 Provisions area 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
QUALIFICATIONS
- Minimum requirements-High school graduate
- Preferred – Completed Technical education in Hospitality or Culinary School
- Certified in Food Safety/HACCP
- Demonstrated understanding and practical knowledge of Food Safety
- Proven ability to work in a harmonious productive team environment
- 1 Years work experience in a hotel establishment or cruise line
DOCUMENTS REQUIRED
- Valid South African Passport
- Police Clearance
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