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HAL - 2nd Commis TAM - PTAMI

Holland America Line & Seabourn
Jakarta
Full-timeOn-site

About this role

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

Key Responsibilities

  • · Assist in the preparation of all pastry 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 Pastry Chef.

  • · Follows guidelines and instructions established by Pastry Chef.

  • · Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.

  • · Responsible for lido prep, floating, and breakfast. Based on operational needs, they can be assigned in any pastry station as needed.

  • · Meet or exceed the daily job tasks.

  • · Meet or exceed utilizing company resources and ensure the correct use.

  • · Meet or exceed company recipes and standard operating procedures are in compliance.

  • · Meet or exceed company required trainings.

  • · Ensure proper maintenance of company property. Cleaning standards need to be followed in assigned workstation to ensure good appearance and condition of these areas.

  • · 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 work 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 Pastry
  • 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.

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