RESPONSIBILITIES

• Collaborates with the station-head, usually the Chef de Partie or Sous Chef.
• Adheres to HACCP and onboard sanitation and hygiene standards at all times.
• Organizes and prepares mis en place; measures and mixes ingredients per recipes for soups, salads, sauces, casseroles, and more.
• Works across various galley stations handling meat, fish, vegetables, and other foods for roasting, broiling, grilling, braising, steaming, etc.
• Performs tasks like washing, peeling, cutting, and trimming foods before cooking.
• Cleans workstations before and after meal prep, following sanitation procedures for work surfaces and kitchen equipment.
• Prepares workstations for the next shift and ensures the cleanliness of food storage and refrigeration areas.

REQUIREMENTS

• 2-3 years of experience in large hotel/resort continental operations or on cruise ships.
• Excellent verbal and written communication in English.
• Completion of high school or basic equivalency is preferred.
• Culinary training certification, cook apprenticeship, or hospitality certification is required.
• Ability to read, interpret, and demonstrate culinary fundamentals and knife skills.
• Sound knowledge of food handling procedures, public health standards, and kitchen cleanliness.
• Knowledge of ingredients used in international classical dishes.