NOC / Decorator

Job Description

General Responsibilities 

The position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with Company’s Safety, Quality and Environmental Standards. 

Assists with the preparation of food items according to the section assigned in compliance with required recipe and food safety standards and procedures provided by the Company 

• Working to company guidelines, they are to follow instructions of his superior to ensure high standards of food production and presentation, including portion and quality control. 

• They are to follow all food safety and sanitation standards in his section in compliance with Sanitation Standards and HACCP protocols. 

• To perform all duties assigned to efficiently, technically correct, following the company policy, Ship’s rules and regulations, orders of Superiors, adhere to procedures of the training manual and achieving a high standard leading to total guest satisfaction. 

• Responsible for the Decoration of all Buffets 

• Must be able to perform Vegetable Carving,Ice Carvings or Cheese Carvings for show pieces but also in front of passengers during presentations 

• Must be able to perform Ice Carving for show pieces but also in front of passengers during presentations  

• Must be able to produce Butter ,Cheese and Ice Sculptures 

• Make sure the Decorations are available and in good  and nice repair. 

• Maintain cleanliness of designated section of the Galley 

• Obey the Public Health requirements for correct sanitary work 

• General instructions as per the Executive Chef, Sous Chef, Senior Chef de Partie or Head Gardemanger 

• Communications with the Executive Chef and his Assistants must be in a respectful, friendly and professional way. 

Following are the specific responsibilities for this position 

• Day to day cleaning of workstation in accordance with Mystic Cruises standards. 

• Practice good workplace standards and enforce the principles of HACCP/SHIPSAN 

• Become familiar with all galley departments, understanding relationships & interactions. 

• Check workstation before the start of each shift, using and completing the appropriate checklist. 

• Maintain a clean, sanitized working environment. 

• Minimize food spoilage and utilize food surpluses 

• Work overtime if requested 

• Discard any potentially hazardous items of food that do not comply with company requirements. 

• Comply with personal hygiene requirements.  (appropriate use of head covering, no (or covered) facial hair, no uncovered injuries, no cigarettes or cell phones on duty, no eating or drinking in galley except at a specified water fountain. 

• Use only surplus foods that are tested to be safe and free from any possibility of contamination or bacteriological degradation.  

To perform any other duties set by company policies, Management or his/her direct superior and not included in the above job description. 

Financial Responsibilities 

• Minimize food spoilage and utilize food surpluses 

• To communicate with the supervisor to keep left over food to a minimum in order to keep the food cost at a minimum. 

• To be cost conscious with the use of cleaning materials and other consumables. 

• To ensure that Company property is always maintained properly and treated with respect. 

Sanitation requirements 

• Handwashing before the start of duty and at any time your hands become contaminated – and enforce Handwashing throughout the Section. 

• Inspect and ensure all personnel in the Department follow the Company’s personal hygiene requirements. 

• Prohibit and prevent Section personnel carrying cigarettes or cellular telephones at any time on duty. 

• Never wear disposable aprons, gloves, caps etc. outside the Galley. 

• Prepare, understand, and use HACCP Flow Charts prescribed by the   Food   Safety Management Team. 

• Have access to and use a calibrated probe (spear) type food thermometer to ensure safe temperatures of all Potentially Hazardous food. 

Safety & Discipline Responsibilities 

You are required to: 

• Read, understand, and implement the Mission Statement of the Company. 

• Wear the complete prescribed uniform and name badge as specified in Company Standards, complying with regulations relating to tattoos, hair and body decorations 

• Attend and participate as required in all emergency drills, carry personal emergency card, and understand emergency duties. 

• To properly use Personal Protective Equipment in work areas at all times.  

• To do In Port Manning duties as scheduled and as required by Company policy. 

• Other responsibilities, as assigned, but not limited to the above. 

Qualifications

Education/Position Requirements 

• Sound knowledge of USPH/SHIPSAN Sanitation Standards protocols relating to food safety and HACCP controls. 

• Certified medically and physically fit and acceptable to work in a food preparation area. 

• Proven ability to work in a harmonious productive team environment. 

• Must have good knowledge of Buffets, Decoration and Showpieces. 

• Must have good knowledge of international cuisine 

• Must have basic school education 

• Must be able to deal with quality control. 

• Must have at least 3 years of practical experience in a kitchen of a hotel or restaurant (one-year experience on a cruise ship preferred) 

• Must have a good command of the English language 

Team Communication and Meetings 

• Check notice boards daily for relevant information. Attend all meetings and trainings 

Position Physical Requirements 

The following physical requirements apply to this position: 

• While performing the duties of this job, you may be regularly required to walk; use hands to touch, handle or feel; reach with hands and arms; talk or hear; and taste or smell. 

• You must occasionally lift and/or move up to 25 Kg. 

• Specific vision abilities required by this job include close vision, distance vision, colour vision, peripheral vision, depth perception, and ability to adjust focus. 

• You must be physically able to participate in emergency lifesaving procedures and drills. 

• Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. 

• If working in any Guest area (or where Guests may see you) you   are   not permitted to display any tattoos on any exposed part of your body when wearing uniform (summer or winter). 

Additional Information