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• Recruiter Royal Caribbean Group
• Job category Galley Jobs
• Position Cook / Commis de Cuisine
• Job details:
Position Summary1. Responsible to deliver high quality, efficient, individualized and technically excellent food preparation in accordance with Company Policies and strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.
Reporting Structure1. Reporting to the Executive Chef, Executive Sous Chef, Sous Chef and Chef de Partie.
Responsibilities1. Provides a courteous, professional and personalized food service.2. Responsible for general food preparation and mis-en-place following Company set recipes and menu cycle.3. Assists the Chef de Parties with preparing requisitions.4. Collects and cross checks requisition items.5. Attends and participates in menu briefings.6. Ensures that all set-ups are completed on schedule.7. Ensures proper storage of food to maintain quality and prevent waste in accordance with Company policies and Public Health standards.8. Practices economical food production and minimization of food waste.9. Ensures that his/her assigned station is set up according to Company standards, maintaining in a clean and orderly fashion.10. Responsible to transport produce using the correct procedures and utensils from the main galley to assigned outlets.11. Remembers guest food allergies and/or intolerances.12. In collaboration and as directed by the CDP gardemanger/Sous Chef/CDC/Executive sous chef prepares food in accordance to company set recipes and standards for breakfast, lunch and dinner service as well room service and teatime/canape production.13. Ensures that food service at cocktail parties and private events as well as culinary enrichment events (i.e cooking demonstration) is presented as per Company standards.14. Assists with regular inventories of the galley department equipment.15. Properly cleans and maintains area and equipment according to Public Health standards.16. Executes strict Public Health practices in all aspects of the position.17. Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s completed internally or by external authorities.18. Ensures that the logging of all fridge temperatures in assigned areas are in accordance with Company procedures and Public Health standards.19. Properly and carefully uses ship equipment and truthfully reports faulty or broken equipment.20. Strives to minimize breakage and wastage and follows proper procedures when disposing of garbage.21. Displays cost and quality awareness.22. Assists managers and supervisors with the training and induction of new personnel.23. Proactively responds to issues or potential problems quickly and efficiently involving relevant people as required. Communicates any challenges, complaints or service difficulties to immediate supervisor.24. Attends all training sessions with the aim to further improve his/her level of performance.25. Adherence to the Company’s code of conduct at all times.26. Practices preventative maintenance.27. Keeps the Executive Chef and Executive Sous Chef promptly and fully informed of all problems and matters of significance.
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