3rd Cook (Commis 1)
The 3rd cook is responsible for assisting the sous chef and 1st cook to ensure that the culinary items produced are high quality items for various outlets on the ship. The goal is to consistently deliver the best culinary experience at sea.
In addition to other requirements, potential candidates should have minimum 2 - 3 years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility.
Responsibilities include (but are not limited to):
* Collaborates with the assigned station-head, usually the Chef de Partie or Sous Chef to review the requirements of the day"s meals and time frames for restaurant service. Takes part in ordering and cost controlling food requisitions to avoid over production and unnecessary food wastage.
* Practices at all times HACCP and onboard sanitation and hygiene standards, in compliance with ship"s international itinerary.
* Knows and operates all equipment according to Company"s standard operating procedures. Adjusts thermostat controls to regulate temperature of refrigerators, ovens, broilers, grills, roasters, steam kettles, etc.
* Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.