Commis de Cuisine


Key areas of responsibility:

- Will adhere to the specified written or verbal instructions/tasks given by his/her superior
- Responsible for the preparation of dishes at his/her assigned station in the galley and buffet preparation
- Organisation of internal goods request
- Economic and commercial food handling
- Supervises his/her station in accordance with the entire galley operations
- Improves his/her station in areas where necessary
- Own quality control
- Works in accordance with all relevant safety and environmental as well as hygiene standards in compliance with HACCP regulations
- Careful handling of all equipment and machinery in his/her working field
- Assists wherever help is needed



- Diploma (cook)
- Job experience as a cook as well as hotel or (on-board) cruise ship experience


- Trustworthy and able to work on his/her own initiative
- Flexible, reliable and able to work under duress
- Cost and quality awareness
- Clean appearanceWorks in a professional manner and is able to motivate his/her colleagues
- Organisational skills
- Knowledge of English language