Cook
Superior: Captain regarding Ships safety management system and procedures.
Department Head: Excecutive Chef / Hotel Manager
Experience
2 years in a similar position on another cruise ship or in a Hotel/Restaurant.
Target
- In charge of production, presentation, organization and coast control of all food products.
- Charing the responsibility for all products leaving the galley.
Task and responsibilities:
- Assist in the planning, in the organization and in the preparation of all food products for the buffets, menus, a-la-carte and special events.
- Coordination and professionalism in the use of manpower, machinery, utensils and material.
- In charge of the professional use, cleaning and maintenance of the machinery and utensils in his working space.
- Control during the production of quality and quantity as well as the control and recycling of the left over and the over production.
- Correct storing of returned products of the galley and saving the filling up of the buffets etc.
- Daily check of the merchandise on hand.
- Continuing check of the quality, prepare norms for the purchasing.
- Preparing and controlling of a correct requisition for the daily use harmonize with the Menu-/Buffet- and event planning.
- Control of quality, quantity of the received products and their proper storing.
- Adapt the rules of USPH and HACCP in the whole working area.
- Information to the superior of all unregular activities in the Hotel Department.
- Cooperation with other departments.
- Integration in the Team and assistance and performance in special activities.
Meet the Chefs of the Galley Team and hear about their life on board.
We are enthusiastic chefs and love to make our guests and crew happy and satisfied. We can’t imagine a better place to work!