Recruiter: MSC Cruises
Department: Food Services
Main Function: As shown
Published: 16 August 2024
| JOB DESCRIPTION （Refer to RCG） | |
| Position Basics | The Commis 2 assists the Station Head and other members of the team who are engaged within various galley stations by performing the following duties; |
| Experience Required | - Proof of cook apprenticeship completion or equivalency. - Minimum 2 - 3 years cook experience in a 4 or 5 star hotel, restaurant, or high volume food service facility. - Ability to demonstrate basic cooking methods such as braise, sauté, broil, and grill and the use of a variety of knives to slice, dice, chop, julienne, etc. - Ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers, etc. - Good knowledge of food sanitation standards. - Good knowledge of basic food ingredients in international classical dishes. - Ability to follow detailed directions, instructions, and recipes. - Ability to work positively and cooperatively in a diverse environment. - Completion of high school or basic equivalency preferred. - Computer knowledge, a plus. |
| Responsibilities | Each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions 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 dressedaccording to Standards. This includes a clean uniform, name tag, chef's hat, apron, hair net for ladies, specified safety shoes, and appropriate personal protection equipment. - Practices at all times HACCP and onboard sanitation and hygiene standards, complying with the ship's international itinerary. Acquires proficiency in regard to the onboard public health control plan to ensure all foods served and prepared are safe for consumption. Records food temperature in the Blast Chiller log and maintains other required logs. Learns about OPP and practices common procedures to prevent outbreaks. - Each culinary shipboard employee must learn or have operational and cleaning knowledge of all electrical or non-electrical equipment before using. Examples include deep fat fryer, combi-oven, stove tops, grills, salamanders, cook & hold, tilting pan or pot, induction cookers, blenders, grinding machine, meat slicer, band saw machine, toaster, bread slicer, etc. - 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 them in the right storage areas and never allowing anything to drop onto the floor while transporting to another location. Reports immediately to the supervisor any equipment that is out of order or needs repair. - Cleans and sanitizes work areas including refrigerators, walk-in coolers, working counters, and portable food equipment, and has the ability to report any defects on equipment being used. - Picks up foods from the provision room and delivers food products to allocated outlets. Removes empty boxes and cartons from the provision area and brings them to the incinerator room. Practices proper garbage separation. Does not use vacuums in feed units in the galley. - Studies the menu content. Prepares mis en place. Cooks, plates, and serves food with speed and accuracy according to established Company recipes and presentation. Provides assistance in areas that require help and support during peak hours. - Collects and carries pans, kettles, and trays of food to and from workstations, stoves, and refrigerators. Stores and delivers food in the correct containers in designated areas. Organizes store rooms, walk-ins, cold rooms, and freezers. - Places food items, portions, and garnishments in accordance standards, such as carving meat, portioning food on serving plates, adding gravies and sauces, and garnishing. Must be able to explain food ingredients and techniques if working front-of-house and/or in buffet areas. - Works with all galley personnel in a cooperative, productive, and effective manner under minimum supervision. - While working at RCL's private destination, considers the safety of oneself, colleagues, and guests. Is familiar 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. - Understands and follows Time and Attendance policy, takes initiative to prevent unnecessary overtime by planning ahead and anticipating menu requirements. Attends meetings, training activities, Culinary Academy at Sea courses, and all other work-related activities on time. - Practices ergonomic exercises before reporting to work, such as stretching. Required to report the first stage of illness or health disorder to immediate supervisor. - 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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Phone:
530-812-4716
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