Pantry Chef

negotiable Expires in 9 months

JOB DETAIL

Reports To: Executive Chef, Sous Chef

Direct Reports: Cook Pantry Assistant Pantryman UT Pantryman

Position Summary

The Pantry Chef is responsible for the pantry production and personnel, ensuring that quality standards and procedures are followed in line with the company’s rules and regulations.

Essential Duties and Responsibilities

Operational 

  • Attend the daily Executive Chef meeting.
  • Prepare daily preparation forecast and requisitions.
  • Advise the Executive Chef and Sous Chef of any problems or daily needs.
  • Follow company recipes ensuring that food is tasty and presented according to photos provided.
  • Use proper yields set forth in company recipes to ensure correct portion control.
  • Monitor and control pantry shop food cost, ensuring that it falls within the ship’s budget.
  • Possess complete knowledge of the Shipsan and the United States Public Health rules and regulations and ensure that they are followed throughout the pantry shops on a daily basis.
  • Responsible for the set-up of the cold food display in all the buffets.
  • Participates in the training program for the pantry personnel emphasizing their specific job and Shipsan, the European sanitation program,& United States Public Health Rules and Regulations.
  • Control and maintain all equipment in the pantry shops
  • Report any damages or malfunctions, and follow up when necessary.
  • Ensure that subordinates report to work on time, and that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
  • Maintain clean pantry shops in the event of any announced or unannounced Shipsan/United States Public Health type inspection.
  • Be on standby in the galley periodically when the ship is subject to a Shipsan/ USPH inspection.
  • Evaluate staff according to company procedures.

Training & Development

  • Attend all meetings, training activities or classes related to assigned position as required.

Safety Responsibilities

  • 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

  • As assigned

Qualifications

Knowledge, experience, skill, and/or ability

Required

  • 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).

Preferred

  • Fluency in additional languages

Education/experience/certifications

  • Culinary School degree
  • Minimum of five years experience as First Pantry man or Pantry Chef in a hotel, convention or banquet service, or shipboard experience.

Other Skills:

  • 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.

Math Ability:

  • Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.

Reasoning Ability:

  • 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.

Vision Requirements:

  • 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.