Direct Reports: Assistant Chef de Partie Pantry, Assistant Cook Pantry, Utility Pantry Cook
The Chef de Partie Pantry is responsible for assisting in the preparation and service of all meals, and the preparation of various menu items, according to recipes and photos provided by galley management.
Essential Duties and Responsibilities
Prepare the daily mis-en-place and food production in different sections of the Pantry.
Coordinate daily tasks with the Pantry Chef or Executive Chef.
Follow the instructions and recommendations of immediate superiors to complete daily tasks.
Ensure the highest standards and consistent quality in daily preparations.
Stay up to date with the new products, recipes and preparation techniques.
Instruct and lead subordinates through daily requirements in food preparation.
Participate in set up and supervision of buffets and special functions.
Coordinate and participate with other sections regarding requirements, cleanliness, wastage and cost control.
Consult and check on daily requirements, functions and last minute events.
Guide and train subordinates on a daily basis to ensure high motivation and economical working environment.
Assist with the transportation of food items from the Main Stores to the Galley/Pantry.
Be on standby in the galley periodically when the ship is subject to a Shipsan/ USPH ins pection.
Ensure that personal appearance, uniform and personal hygiene are in accordance with the company rules and regulations. Ability to taste all foods to assure correct preparation.
Training & Development
Attend all meetings, training activities or classes related to assigned position as required.
Maintain a safe and sanitary environment for all guests and crew members.
Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
Know and comply with Shipsan, the European sanitation program, and United States Public Health Rules and Regulations pertaining to assigned working area.
Participate in safety drills as required.
Comply with Marella Cruises’ Safety and Pollution Prevention Program
Comply with Marella Cruises’ Operating Procedures Resources.
Other Duties and Responsibilities
Knowledge, experience, skill, and/or ability
Fluent in written and spoken English,
Must be able to communicate effectively with the senior management.
Ability to lead and make decisions.
Good administrative skills.
Experienced in coaching subordinates.
Must be cost and quality conscious.
Must adhere to specific scheduled work hours, yet be flexible if circumstances require it.
Work with international team members.
Perform assigned duties under pressure (time constraints).
Fluency in additional languages
High School education or better.
Minimum of two years in the profession in quality hotel, restaurant, or cruise ship environment.
Equivalent combination of education and experience.
Must be proficient in effecting tasks, using speed as a motivating factor.
Knowledge of general office practices, procedures and equipment.
Ability to prioritize tasks and work independently.
Strong organizational, interpersonal and communication skills.
Ability to interact with senior-level management and owner representatives
Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Work Environment & Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell.
The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.
Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.