Reports To: Executive Chef, Sous Chef, Pantry Chef
Direct Reports: Pantry team
The Head Pantry is responsible for the confection and presentation of the cold food for the various daily buffets.
Essential Duties and Responsibilities
Supervise the pantry buffet.
Requisition, transportation and proper storage items from the store room to the pantry buffet.
Ensure sufficient quantities are prepared for the daily menus.
Maintain quality and consistency of food items based company recipes.
Complete the daily buffet food re-cap required by the Executive Chef.
Ensure that food preparation is done in accordance with the Recipe Book, Shipsan, the European sanitation program, and United States Public Health Standards.
Ensure the pantry buffet cleaning schedule set up by the Executive Chef is followed by everyone after each service, exercising proper methods to minimize equipment damages.
Ensure that the pantry buffet is ready for any announced or unannounced Shipsan/USPH inspections done by either the Ships’ Management or Shipsan/USPH inspectors.
Monitor all subordinates for proper, well-maintained uniforms, with special attention to those working in public areas.
Oversee personal appearance and hygiene to guarantee that it is in accordance with company policy.
Be on standby each time the ship is subject to a Shipsan/ USPH inspection.
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
Culinary School degree.
Minimum of two years experience as a Head Cook in an hotel, convention or banqueting service, or cruise ship environment.
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.