Noc / Decorator / (M/F)

Mystic Cruises is an ocean cruise company based in Portugal, that offers cruises along iconic destinations such as Mediterranean, Baltic and North Seas.
With a focus on delivering a value for money experience to its guests, Mystic Cruises is committed to establish a corporate culture focused on creating enriching career paths that create new opportunities for growth to our crew members.

Job Description
General ResponsibilitiesThe position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
Employees may be required to perform any other job-related duties assigned by their supervisor or management.
All duties and responsibilities are to be performed in accordance with Company's Safety, Quality and Environmental Standards.
Assists with the preparation of food items according to the section assigned in compliance with required recipe and food safety standards and procedures provided by the CompanyWorking to company guidelines, they are to follow instructions of his superior to ensure high standards of food production and presentation, including portion and quality control.
They are to follow all food safety and sanitation standards in his section in compliance with Sanitation Standards and HACCP protocols.
To perform all duties assigned to efficiently, technically correct, following the company policy, Ship's rules and regulations, orders of Superiors, adhere to procedures of the training manual and achieving a high standard leading to total guest satisfaction.
Responsible for the Decoration of all BuffetsMust be able to perform Vegetable Carving, Ice Carvings or Cheese Carvings for show pieces but also in front of passengers during presentationsMust be able to perform Ice Carving for show pieces but also in front of passengers during presentationsMust be able to produce Butter, Cheese and Ice SculpturesMake sure the Decorations are available and in good and nice repair.
Maintain cleanliness of designated section of the GalleyObey the Public Health requirements for correct sanitary workGeneral instructions as per the Executive Chef, Sous Chef, Senior Chef de Partie or Head GardemangerCommunications with the Executive Chef and his Assistants must be in a respectful, friendly and professional way.
Following are the specific responsibilities for this positionDay to day cleaning of workstation in accordance with Mystic Cruises standards.
Practice good workplace standards and enforce the principles of HACCP/SHIPSANBecome familiar with all galley departments, understanding relationships & interactions.
Check workstation before the start of each shift, using and completing the appropriate checklist.
Maintain a clean, sanitized working environment.
Minimize food spoilage and utilize food surplusesWork overtime if requestedDiscard any potentially hazardous items of food that do not comply with company requirements.
Comply with personal hygiene requirements.
(appropriate use of head covering, no (or covered) facial hair, no uncovered injuries, no cigarettes or cell phones on duty, no eating or drinking in galley except at a specified water fountain.
Use only surplus foods that are tested to be safe and free from any possibility of contamination or bacteriological degradation.
To perform any other duties set by company policies, Management or his/her direct superior and not included in the above

job description
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Minimize food spoilage and utilize food surplusesTo communicate with the supervisor to keep left over food to a minimum in order to keep the food cost at a minimum.
To be cost conscious with the use of cleaning materials and other consumables.
To ensure that Company property is always maintained properly and treated with respect.
Sanitation requirementsHandwashing before the start of duty and at any time your hands become contaminated – and enforce Handwashing throughout the Section.
Inspect and ensure all personnel in the Department follow the Company's personal hygiene requirements.
Prohibit and prevent Section personnel carrying cigarettes or cellular telephones at any time on duty.
Never wear disposable aprons, gloves, caps etc. outside the Galley.
Prepare, understand, and use HACCP Flow Charts prescribed by the Food Safety Management Team.
Have access to and use a calibrated probe (spear) type food thermometer to ensure safe temperatures of all Potentially Hazardous food.
Safety & Discipline ResponsibilitiesYou are required to:Read, understand, and implement the Mission Statement of theCompany.
Wear the complete prescribed uniform and name badge as specified in Company Standards, complying with regulations relating to tattoos, hair and body decorationsAttend and participate as required in all emergency drills, carry personal emergency card, and understand emergencyduties.
To properly use Personal Protective Equipment in work areas at all times.
To do In Port Manning duties as scheduled and as required by Company policy.
Other respons