JOB PUPOSE 

Commis II - Baker assists with the preparation and baking of all bread items in the ship’s Bakery, according to the requirements of the Chief Baker, always implementing all food safety and sanitation standards.

KEY RESPONSIBILITES

• Check the Bakery for cleanliness before the start of each shift, using and completing the appropriate checklist for this section
• Advise your superior of any missing, damaged or otherwise unusable or unsafe equipment
• Prepare bakery products as specified by the Executive Chef, and using methods that assure food safety and high quality
• Check temperatures and condition of all material in the section, in assigned refrigerators, on hot tops, or any material permitted to be left at room temperature
• Throw away any potentially hazardous sauces or items of food that do not comply with safety requirements
• Use only surplus foods that are tested to be safe and free from any possibility of contamination or bacteriological degradation
• Assist in the production of a range of alternative bakery products for guests with specific dietary requirements (fat-free, salt-free, sugar-free etc.)
• Comply with all MSC Food Safety standards for food handlers: (Use of single use disposable gloves, disposable head covering, clean aprons, no jewellery except one plain ring, no beards or moustache, no cellular telephones or cigarettes on duty, no uncovered body hair, covered-toe shoes, no injuries or abrasions)
• Understand and comply with MSC Food Safety standards relating to food temperatures, sanitation, storage, labelling, cross-contamination prevention measures etc).
• Wash your hands frequently, and after every occasion when contamination could reasonably occur
• Respect at all times the rights of personnel in the section to individualism, dignity and self-respect
• Collect daily from the Storerooms all supplies required for the immediate operation, ensuring that no partly used items are returned to the storerooms
• Minimize food spoilage
• Participate in other related duties that may be assigned within the scope of competence

QUALIFICATIONS 

• Minimum requirements-High school graduate
• Preferred – Completed Technical education in Hospitality or Culinary School
• Certified in Food Safety/HACCP
• Demonstrated understanding and practical knowledge of Food Safety
• Proven ability to work in a harmonious productive team environment
• 1 Years work experience in a hotel establishment or cruise line in a similar position 

DOCUMENTS REQUIRED

• Valid South African Passport
• Police Clearance