HAL - 2nd Asst Baker - CSSI

Holland America Group

5 - 8 years

7 - 10 Lacs

mumbai

Posted:1 day ago| Platform:

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Skills Required

haccp compliance guest satisfaction food safety testing

Work Mode

Work from Office

Job Type

Full Time

Job Description

At least 1 year experience in a 5-star hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
Experience in high volume operation of at least 100 meals per service.
Holds a National Certificate in Bakery
Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
Extensive kitchen machinery and knife safety knowledge.
Ability to effectively read, write and speak English.
Preferred: Degree from accredited culinary college or university.
Marlins Test score of 60 is required.

Comply with company policy regarding waste separation and environmental compliance.
Act as a company ambassador for food waste by creating minimal food waste when preparing any product.
Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
Follows all HACCP procedures set by the company.
Ensure Guest Satisfaction Scores are met for food ratings in assigned area.
Assist in the preparation of all food according to company recipes.
Properly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.
Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chief Baker.
Follows guidelines and instructions established by Chief Baker.
Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.
Perform other job-related functions as assigned.

Core Capabilities

Good listening skills and able to follow instructions.
Shows initiative in performing culinary tasks.
Asks questions if tasks are unclear.
Team player

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.

Handles and prepares food for service to guests and crew according to the company s menus and recipes.

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