1st PantryMan

Job Responsibilities:

• Carries out production in assigned area/stationas directed by the Sous Chef/Executive Chef, ensuring quality and consistency by always adheringto Company-supplied recipes and picture presentation as the minimum standard.When appropriate, seeks guidance from the Sous Chef/Executive Chef in executing production according to Princess Cruises recipes.
• Properly orders supplies or provisions (such as fruits and dairy products)as needed; ensuresproper storage/safekeeping of supplies.Willingly assists the Executive Chef in special events,whichmay include fruit and vegetable carving.
• Properly briefs subordinate Pantry staff in assigned station on tasks to be completed prior to commencing production..
• Instructs subordinate Pantry staff in assigned station in correct production techniques.
• Supervises subordinate Pantry staff in assigned service station during operational activities as directed by the Executive Chef or his representative.
• Always complies with Company and USPHS methods of handling, production,and storage of items.
• Always practices and enforces batch preparation process based on meal count dataand passenger demand.
• Is responsible for achieving cost targets in the Pantry Galley as directed by the Sous Chef/Executive Chef.
• Performs all assigned tasks in the most cost-efficient manner possible whileadhering to the highest quality standards.
• Consistently and properly coaches subordinates in all Pantry menu items and recipe knowledge, production skills,and culinary techniques.Under the direction of the Sous Chef/Executive Chef, consistently and properly coaches subordinate Pantry staff to produce product to Company standards.
• Willingly assists in training and orientation for all new-to-vessel/first-contract Pantry staff as directed by the Executive Chef/Sous Chef.Properly maintains section recipe and photographic files and makes them available tosubordinate staff.
• Always performs all duties in accordance with applicable policies and procedures, Fleet Regulations, and other internal, external, and governmental regulations.
• Always follows timekeeping rules and creates accurate ILO records.
• Performs all General Emergency Organization duties as directed in the Emergency Response Organization.
• Demonstrates commitment to the Companys values, beliefs, goals,and initiatives. Consistently upholdsour Core Values and the C.R.U.I.S.E. philosophy.
• Acts as a Company representative and always portrays a positive image of Princess Cruises to all passengers, officers,and crew.
• Always maintainsprofessional, effective,and motivated working relationshipsacross all functions, taking into account differences in cultures, backgrounds, and individual personalities.
• Always promotes a harassment-free environment.

Qualifications:

• Must have at least 2 years experience onboard cruise/passenger ship in the position of 2nd Pantryman or 4 years experience as a Pantry cook in a reputable hotel, resort or hospitality related establishment.
• Must have a good understanding of U.S.P.H. principles.
• Work experience cooking/catering for a large number of passengers/customers
• Good English language skills.
• Ability to adapt and work in a large multinational team.