Recruiter: MSC Cruises
Department: Food Services
Main Function: As shown
Published: 16 August 2024
| JOB DESCRIPTION （Refer to RCG） | |
| Position Basics | Commis 1 is responsible for preparing and cooking high quality foods. Primarily assist the Station Head and be capable for executing heavy production demand on a daily basis. |
| Experience Required | Proof of cook apprenticeship completion or equivalency. - Minimum 3 - 4 years kitchen experience in a 4 or 5 star hotel, restaurant, or high volume food service facility. - Ability to read, interpret, and demonstrate culinary fundamentals and knife skills. - Possesses sound knowledge of food handling procedures with regard to public health standards and kitchen cleanliness. - Knowledge of food ingredients from international classical dishes. - Ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers, etc. - Ability to work positively and cooperatively in a diverse team environment. - Ability to communicate tactfully with others. - Completion of high school or basic education equivalency preferred. - Computer literacy is a plus. |
| Responsibilities | Each employee conducts one's self in a professional and courteous manner at all times. This consists of physical and verbal interactions with Guests or fellow shipboard employees and/or in the presence of Guest contact, and crew areas. - Each culinary shipboard employee reports to their workstation assignment on time and properly groomed and dressed. This includes a clean uniform, name tag, chef's hat, apron, hair net for ladies, specified safety shoes, and appropriate personal protection equipment. - 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 overproduction and unnecessary food wastage. Studies the menu to estimate food and time requirements to ensure speed and efficiency. Follows Company recipes to produce consistent results. - Practices HACCP and onboard sanitation and hygiene standards at all times, in compliance with the ship's international itinerary. Acquires proficiency in the onboard public health control plan to ensure all foods served and prepared are safe for consumption. Records food temperature in Blast Chiller log, prepares other required logs. Learns about OPP and practices common procedures to prevent outbreaks. - Works with assigned station team members or others in a cooperative, productive, and effective manner. Provides new employees with a positive example and guidance on daily activities and familiarization with the workplace. - Knows and operates all equipment according to the Company's standard operating procedures. Adjusts thermostat controls to regulate the temperature of refrigerators, ovens, broilers, grills, roasters, steam kettles, etc. Tests equipment to ensure accuracy of temperature gauges, heating, or cooling elements. Reports all malfunctions to the station head and requests necessary repairs. - Maintains cleanliness of all utensils and equipment in their assigned section, taking care not to splash water inside the electrical components to prevent damage. Handles equipment carefully by placing it in the right storage areas and never allowing anything to drop onto the floor while transporting it to other locations. Reports immediately to the supervisor any equipment that is out of order or needs repair. - Picks up food items from the provision room and delivers food products to certain outlets. Removes empty cartons and boxes in the provision area and brings them to the incinerator room. Practices correct garbage separation. Does not use vacuums in feed units in the galley. - Organizes and prepares mise en place. Measures and mixes ingredients according to the recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Evaluates foods being cooked by tasting, smelling, and determining the correct food temperature by using a calibrated and sanitized thermometer. - Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing, steaming, etc. - Performs multitasking activities such as washing, peeling, cutting, and shredding fruits and vegetables. Butchers chicken, fish, and shellfish. Cuts, trims, and bones meat prior to cooking or serving. - Places food items, portions, and garnishments in accordance. Ensures all foods on plates are correctly portioned and served uniformly. While working in front-of-house or buffet areas, must be able to explain ingredients in the menu and preparation techniques. - While working at the company's private destination, considers the safety of oneself, colleagues, and guests. Familiarizes with the nearest first aid station, location of safety equipment, and routes around the island's work station. Ensures to provide guests with professional and friendly service at all times. Responsible for securing Company property and food products brought to the island. Must work in the best sanitary condition as applied onboard, including standards of hygiene and cleanliness. - Minimizes overproduction by planning and referring to previous meal count records. Controls waste by batch cooking and maintaining food at the correct temperature. - Cleans workstations before and after meal preparation. Follows onboard cleaning procedures for work surfaces and all related equipment and utensils. Assembles workstation for the next meal preparation shift. This includes cleaning food storage areas and refrigerators. - Practices ergonomic exercises such as stretching before reporting for duty. Required to report the first stage of illness or health disorder to immediate supervisors. - Understands and follows the Time and Attendance policy, takes the initiative to prevent unnecessary overtime by organizing the workstation and planning ahead by anticipating menu requirements. Attends meetings, training activities, company culinary training courses, and all other work-related activities on time. - Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. |
Sealand has been the premier choice of international cruise companies and hotels for sourcing qualified crew members and hotel staff for more than 20 years in Mainland China.
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Sealand Maritime Services Co., Ltd.
CHINA: Unit 602 Norinco Business Plaza, No. 6 Huli Avenue
Xiamen, PR. China 361006
China: +86-400-009-3911
Overseas: +86-592-5602215
Phone:
530-812-4716
Email: info@chncrew.com
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