SBN - Commis de Cuisine Pastry - SBI

Key Responsibilities

• Responsible for the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
• Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIRST IN FIRST OUT.
• Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way “FIRST IN FIRST OUT”
• Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.
• Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.
• Prepares a daily requisition for Executive Pastry Chef for all items ordered from stores for use in his station.
• Execute all special orders and dietary requirements.
• Responsible for helping to maintain a team atmosphere in the department.

• Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Pastry Chef supervising his station.
• Maintains a high level of productivity, cleanliness and sanitation throughout the entire station.
• Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.
• Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.
• Assigns all cleaning responsibilities within his station according to the cleaning schedule and report to the Executive Pastry Chef regarding any problems.

Qualifications

• High School Diploma or equivalent accredited culinary college or university. Ability to effectively read, write and speak English

• 2+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.

• Ability to deliver 5 star culinary products.
• Experience in high volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.

Physical Demands & Travel

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical United States C1/D visa
• English Marlin test at minimal score of 80% 
• Pre-employment medical examination