Pastry Chef

SUMMARY:
JOB PURPOSE 

Responsible for the daily food preparation and duties assigned to meet the set standard and qualities including support the Demi Chef de Partie or Commis I in the daily operation and work, work according to the menu specifications by the Chef de Partie, keeping work area at all times in hygienic conditions according to the MSC Standards. Control food stock and food cost in his section, prepare the daily mis-en-place and food production in different sections of the main galley.

POSITION INFO:
KEY RESPONSIBILITES

• Check the Pastry station for cleanliness before the start of each shift, using and completing the appropriate MSC Sanitation Standards checklist for this section
• Advise your superior of any missing, damaged or otherwise unusable or unsafe equipment
• Prepare pastry 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
• Produce as required by the Executive chef a range of alternative pastry products 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)
• Understand and comply with MSC Sanitation Standards relating to food safety. (Temperatures, sanitation, storage, labelling, cross-contamination prevention measures etc)
• Respect 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.
• Minimize food spoilage
• Participate in other related duties that may be assigned within the scope of competence

• 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 in a similar position

• Valid South African Passport
• Police Clearance