The BAKERYMAN & PASTRY CHEF is responsible for managing day-to-day food production, maintaining quality, and ensuring that all meals are prepared according to recipes and standards set by the Camp Boss and Executive Chef. The role requires leadership, strong culinary skills, and the ability to supervise the entire kitchen team during operations.

1.Job Scope Listed but not Limited to:

Responsible for Production of Food following instruction from Camp boss & Executive Chef, all preparation must be done as per recipe given.

1. As per immediate Chef Cook/Campboss instructions, assist them in the direction of all aspects of food production by leading all kitchen employees, including cooks, junior cooks, Asst. cooks, Dish washers and Waiters as assigned.
2. Assure that all preparations are accurately and efficiently cooked. Make sure that subordinates are following recipes and portion control for all food products prior to cooking. Also perform other duties in the areas of food and final preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot and cold food item.
3. Supervise all cooks in all levels plus overlooking the proper functioning of the dish washing department.
4. Ensures Personal Hygiene standards, uniform code of behaviors among all staff.
5. Support food provision- Loading & Unloading.
6. Establish, Review & follow company standard menu planning as per contractual agreement with client and Camp Boss.
7. Implies Health and Safety measures including code of Accident prevention.
8. Responsible for cleaning and deep cleaning of all related individual designated areas production.
9. Ensure Recipe Card follow up while preparing of meal as per SOP procedures.
10. Follow up the day to-day instruction given by camp boss & executive chef and ensures the correct serving portions followed.
11. Ensure that working area is kept clean and organized all the time and applies the rules – “Clean as You Go.”
12. Checks all food preparation and serving, be present during food service time from opening to closing for smooth operation.
13. Co-ordinates with co-workers to make smooth operation- giving helping hand when its needed.
14. Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe act witnessed. This applies to all Food & service staffs.
15. If required assist the Camp Boss during receiving commissary on board.
16. Review and prepare weekly Purchase Order with the camp boss as per daily menu requirement and Cost target.

2. Abilities:

1. Able to manage onboard over all operation in absence of Camp boss, Handle to camp boss job on emergencies situation.
2. Ability to give and follow oral or written instruction and establish procedures.
3. Ability to read a limited of two and tree syllable words and to recognize similarities different between numbers.
4. Ability to analyze guest satisfaction, and able to use information to create strategies to improve satisfaction.
5. 
   

3.Physical Report Required:

1. Physical efforts (lifting and carrying).
2. Frequent prolonged standing and walking.
3. Considerable reaching, stopping, bending, kneeling, and crouching.
4. Exposed to hot and humid work environment.

1. Seaman Book Required
2. Valid Passport (minimum 1-year validity).
3. Candidates previously block-listed in Saudi Arabia are not eligible.
4. Candidates with previous GAMCA medical unfit status are not allowed.
5. Good communication and interpersonal skills
6. Gulf returnees will be preferred.
7. Must be experienced.