Job Description

HAL - 2nd Asst Baker - UPL

Department: Galley

Employment Type: Fixed Term Contract

Location: Philippines - UPL

Reporting To: Chief Baker

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

Key Responsibilities

• 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.

Desired Skills & Experience

• 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.
• Marlin's Test score of 60 is required.