Assistant Cook

This position is responsible for the entire area which is assigned to him/her by the Executive Chef and assisting in the general preparation and mise en place of all meal services, breakfast, lunch, dinner, tea times, cocktail hour and appetizers.

Responsibilities

• Required to be involved with general cleaning of the galley, provision loading, help and support any area of the galley as needed, required and specified by the Chef De Partie or Sous Chef.
• Practicing and following strict sanitation procedures and requirements, food handling procedures as set by Anglo-Eastern Leisure Vessel Sanitation Program based on USPH/ CDC guidelines.
• All galley crew members are required to be in their assigned positions and productively working at the specific times set by the Executive Chef that are conducive with the galley operation and general meal service.
• All galley crew members are expected to help and support any other area of the galley operations as required and/or instructed by the Chef or other vessel management.
• All crew members are always expected to report to duty as indicated on the working schedule and to conduct themselves in a professional productive manner while working well with all other crewmembers to promote a ‘Team Environment’.
• All crew members are expected to adhere to the company’s uniform and personal hygiene
• Mainly responsible for the preparation and timely service of the majority of all food assigned to this area that is presented and served to the guests.
• Timely planning and requisitioning of all products needed for general
• Monitoring of all products produced to help to control the amount of waste, usage and over production
• Proper storage of all food items, including labeling and proper rotation of all food items based on USPH requirements.
• Assisting the Chef De Partie in maintaining the standards and quality of the designated
• Responsible for the cleanliness, sanitation and organization of the entire designated area including the walk-ins and fridges.
• Always comply with all USPH standards and
• Undertake all other duties as requested by
• Responsible for monitoring and maintenance of the food temperature
• Consistently produce and deliver the highest quality of food product to the guests.
• To consistently reach our guest satisfaction rating, additional duties and responsibilities may be assigned as needed.
• Follow ship’s rules and
• Attend and participate in all mandatory lifeboat safety drills on embarkation days and any other port days as scheduled by the Master.

Skills, Experience and Qualifications:

• At least 3 years of upscale/luxury hotel (4 or 5*) or cruise vessel experience in the same position with exposure to international cuisine during that time.
• Good understanding of public health standards (USPH) related to the Galley Operation.
• Strong written and spoken English communication skills.

General Requirements:

• Must be at least 21 years of age
• High school degree required
• Reference check from previous employer
• Domestic Police Clearance
• Ability to perform the essential functions of the job as outlined in the respective job description.
• Ability to work and live in a structured yet multi-cultural, multi-ethnic environment
• Ability to apply common sense and to carry out instructions provided in written or oral form in English
• No visible tattoos when wearing short sleeved, shorts or skirts
• The onboard spoken and written language is English, all applicants are required to be able to read and interpret instructions and communicate information in clear and understandable English
• All positions require successful completion of pre-employment physical and be physically fit to stand for at least 10 hours per day and be able to lift at least 50 lbs (~22 kgs) without assistance

Certifications Required:

• STCW