The Apollo Group Jobs (3)

Job Summary

The primary responsibility of the Pastry Chef is to be accountable for the financial running, quality production and operational management of all Patisserie and Bakery venues onboard.

Knowledge, experience, skill, and / or ability

• Project the image of a confident manager.
• Maintain a structured department.
• Utilize exceptional time management skills.
• Encourage subordinates to expend the maximum use of the fresh products available to achieve the best results for the recipes compiled by the Corporate Pastry Chef.
• Improvise and be creative on menu items when the need arises.
• Develop and comply with the systems, procedures, rules, objectives and timelines set by the organization.
• Take a disciplined approach when undertaking tasks.
• Provide the best possible solution to problems.
• Consider problems as a challenge.
• Collect information relevant to a problem, determine the root cause, identify and develop a practical solution, communicate the findings, and implement action to resolve the problem.
• Be systematic and logical in the approach to decision making.
• Ensure that all necessary facts and information are available and accurate, and the decision made is carefully considered.
• Create a positive and innovative atmosphere.
• Encourage people to commit themselves to the task at hand and go above and beyond what’s expected in order to achieve key objectives.
• Motivate people to do their best by using positive reinforcement.
• Assert authority when necessary.
• Strive to follow timelines and meet deadlines to overcome problems.
• Be proactive in the work environment.
• Manage the food production operation in all outlets for the Pastry and Bakery Department in a smooth and efficient manner.

Job Summary

The primary responsibility of the Utility Hotel is to ensure guest satisfaction by providing the highest standard of cleanliness in public areas.

Knowledge, experience, skill, and / or ability

Essential Responsibilities :

When assigned to the Galley Areas :

Carries out the cleaning operation for all equipment and machinery within the Food & Beverage

department including but not limited to Galley outlets, Galley consumables and all work orders in

all Galleys, Outlets and Crew dining areas.

Carries out the daily cleaning procedures and maintenance of all Galleys, Outlets, Bars and Crew

dining areas ensuring compliance with company policies and the latest Health and Sanitation

regulations (USPH) at all times.

Ensures they follow the garbage segregation policy when dealing with waste.

Reports significant public health issues to the Sanitation Officer.

Follows Integrated Pest Management procedures at all times.

Notifies Kitchen Steward of any breakages or losses of tableware to ensure stock levels are well

maintained.

Works according to the standards set out by USPH and HACCP.

Reports to Head Cleaner any defects or repairs that affect the daily operation in the galley and that

potentially violate USPH and / or SMS requirements.

When assigned to Housekeeping Public Areas :

Carries out cleaning of public areas including but not limited to atriums, public walkways and other

public spaces.

Daily vacuuming, sanitizing, garbage removal and dusting / polishing of all public areas.

Carries out cleaning and maintenance of carpets and floors in public areas including shampooing,

stripping, waxing etc.

Assists in the handling and distribution of Sailor luggage on embarkation / disembarkation.

Follows and

Job Summary

The primary responsibility of the Chief Housekeeper is to ensure guest satisfaction by delivering world class in-suite and hotel public areas service with the highest standards of cleanliness.

Knowledge, experience, skill, and / or ability

• Inform the General Manager and Food and Beverage Director promptly of all relevant matters.
• Maintain cleanliness of all indoor areas of the ship.
• Maintain the highest standard of cleanliness in all Guest Staterooms and Suites.
• Maintain the highest standard of cleanliness in assigned Public Areas for Guests and Crew.
• Ensure high standard of laundry operation by daily checking on the condition of the Main Laundry and quality of product delivered.
• Manage the laundry operation, providing full assistance to Laundry Manager.
• Ensure that all Housekeeping areas are properly staffed, equipped (up to required par levels) and set up. Maintain cleanliness and stocking of all pantries and lockers.
• Ensure cleanliness and maintenance of all Officers, Crew cabins (entitled to service) and crew areas.
• Supervise the cleaning of suites / staterooms.
• Inspect suites / staterooms on a regular basis.
• Conduct recorded inspections of suites, public areas, crew cabins and crew areas.