Recruiter: MSC Cruises
Department: Food Services
Main Function: As shown
Published: 16 August 2024
| JOB DESCRIPTION | |
| Position Basics | Commis is responsible for preparing and cooking high quality foods according to recipe standard. Primarily assist the Station Head and be capable for executing heavy production demand on a daily basis. |
| Experience Required | Minimum 3 - 4 years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility. |
| Responsibilities | 1. Each culinary shipboard employee reports to their workstation assignment on time and properly groomed and dressed according to Royal Caribbean International's Gold Anchor Standards. This includes a clean uniform, name tag, chef's hat, apron, hair net for ladies and specified safety shoes and appropriate personal protection equipment. 2. 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. Studies menu to estimate food and time requirements to ensure speed and efficiency. Follows Company recipe to produce consistent results. 3. Practices at all times HACCP and onboard sanitation and hygiene standards, in compliance with ship's international itinerary. Acquires proficiency in regards to 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. Learn about OPP and practices common procedures to prevent outbreak. 4. Works with assigned station team members or all others in a cooperative, productive and effective manner. Provide new employees a positive example and guidance on daily activities and familiarization of the work place. 5. 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. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc. Reports to station head all malfunctions and requests necessary repairs. 6. Maintains cleanliness of all utensils and equipment in their assigned section, taking care not to splash water inside the electrical components to prevent damage. Handle carefully all equipment by placing them in the right storage areas and never allowing anything to drop onto the floor while transporting to other location. Report immediately to supervisor any equipment that is out of order or needs to be repaired. Report immediately to supervisor any equipment that is out of order and needs repair. 7. Pick up food items from the provision room and deliver food products to certain outlets. Remove empty cartons and boxes in the provision area and bring them to incinerator room. Practice correct garbage separation. Do not use vacuums in feed units in the galley. 8. Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Evaluate foods being cooked by tasting, smelling, and determining the correct food temperature by using a calibrated and sanitized thermometer. 9. Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing, steaming, etc. 10. Perform multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cut, trim and bone meat prior to cooking or serving. 11. Places food items, portions and garnishments in accordance with Royal Caribbean International's corporate recipe standard. Ensure all foods on plates are correctly portioned and served uniformly. While working in front of the house or buffet areas must be able to explain ingredients in the menu and preparation techniques. 12. While working at the company's private destination, consider safety of one's self, colleagues and guests. Be familiar with the nearest first aid station, location of safety equipment and routes around the island's work station. Ensure to provide guests with professional and friendly service at all times. Responsible to secure Company property and food products brought to the island. Must work in best sanitary condition as applied onboard including standard of hygiene and cleanliness. 13. Minimize over production by planning and referring to previous meal count records. Control waste by batch cooking and maintaining the food under correct temperature. 14. Cleans workstations before and after meal preparation. Follows onboard cleaning procedures for work surface |
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.
闽ICP备16037952号
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
© 2024 Sealand. All rights reserved. Designed by CLOUD ONE DESIGN
