The opportunity
About the role
\* \*Default Paragraph Font; \*Hyperlink; \*Normal Table; \* ●â Able to work within any section of the outlet and identify flavor/seasoning balances and correct any discrepancies. ●â Ensures economical food production monitoring costs and minimizing wastage. ●â Carries out training and development of Pastry Assistant Chef De Partie and Pastry Assistant assigned to their section. ●â Responsible for communicating the status of their section in terms of food production, equipment, maintenance and performance. ●â Responsible for the entire service line in their section during service hours in terms of quality, freshness and refilling of ingredient items. ●â Ensures proper storage of all food items in their area according to USPH regulations. ●â Prepares daily food requisitions by counterchecking items in the galley stores to avoid overstocking and wastage. ●â Assists in ensuring that any Sailor requests for special food requests, diets or allergies are delivered such as gluten free. ●â Reports any machinery/technical faults to Pastry Sous Chef. ●â Ensure that they are working to company, HACCP and USPH guidelines. ●â Maintains cleanliness and condition of assigned station and services areas. ●â Carries out clear down routines after service and ensures the appearance and condition of all items meet Virgin Voyages standards. ●â Notifies Pastry Sous Chef of any Sailor complaints raised and seeks to resolve. ●â Be familiar with all cruise services/features and activations to respond to Sailor inquiries accurately. Additional Responsibilities: ●â Attends passenger functions as required by Head of Department. ●â Partake in inspections, trainings and meetings as required by Head of Department. ●â Ensures that the set standards are kept and staff members work according to their respective job descriptions.
