John Paul Clete

Responsible for all Bread Productions at Breakfast / Lunch / Dinner in all Outlets in terms of quality, freshness and in accordance to recipes provided by the Corporate Office Evaluates productions levels to remain within budget targets Ensures that his / her section is productive and operated with the least supervision required from superior Must be knowledgeable with established quality standards and company policies Responsible to maintain quality and consistency in taste, presentation and appearance according to recipes and pictures; any possible discrepancies are to be rectified immediately Ensure economical work practices and control the food production to minimize and avoid wastage Must have a good knowledge and good understanding of USPH Rules and Regulations, ensuring that working/cleaning practices are applied throughout the operation Ensure immaculate cleanliness in the Bakery Department and adjacent areas, by applying standards Skilled at resolving conflicts and efficient in building team at Work Ability to read, analyze and comprehend cooking manual and recipes Ability to speak English clearly with guests Ability to maintain high degree of patience even in toughest situation

Dishwashing: Properly pre-rinse, pre-soak, rinse, wash and sanitize each type of plate, silverware, pot, pan, utensil, and glassware Galley sanitation: Clean galley after every meal Assist in maintaining proper food handling and storage procedures in accordance with CDC/FDA guidelines Assist with trash removal and disposal Participate in evening activities and in galley tour as directed by Chef or Hotel Manager May be asked to participate in the actual cooking, preparation, or plate-up of food items as a member of the galley team Safety and Security: Participate in on board safety training, meetings and drills as directed by the Captain; including re, abandon ship, man overboard, ooding and medical emergencies Complies with all CDC/FDA vessel sanitation requirements Participates and successfully completes shore side training as required by the company Maintains familiarity with all duties under the company Safety Management System including Emergency Response Activities.

Supervised dining area operations and staff, ensured compliance with dining standards, and monitored inventory.