Responsibilities

An Assistant Pantry Chef (or Garde Manger Assistant) supports the main pantry/cold kitchen, handling prep like salads, sandwiches, canapés, stocking supplies, cleaning stations, and ensuring food safety, often in hotels or cruise ships, learning from senior cooks while focusing on cold dishes and presentation. It's a key entry point into the culinary field, requiring attention to detail, basic cooking skills, and good hygiene.

• Food Preparation: Chopping, slicing, mixing ingredients for cold dishes.
• Garde Manger Duties: Preparing salads, sandwiches, canapés, and plating cold appetizers.
• Stocking & Organization: Receiving, storing, and organizing food/beverage supplies, keeping pantries tidy.
• Hygiene & Safety: Maintaining cleanliness of tools, equipment, and work areas, adhering to food safety standards (like USPH/HACCP on ships).
• Support: Assisting the Head Chef or Pantry Chef with daily operations and other kitchen tasks.

Job Requirements

Strong Knowledge of food safety and sanitation standards.

-Excellent organizational and leadership skills.

-Ability to work under pressure and meet tight deadlines.

-Ability to manage a team effectively.

-Detail oriented and has strong problem-solving, communication and interpersonal skills

-Ability to work flexible hours, including evenings and weekends.

-Physical stamina to stand for long periods and lift heavy items.

-Commitment to delivering exceptional service.