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Commis de Cuisine

  • Onboard Riverside Mozart, Basel-Stadt, Switzerland
€1,700 - €1,800 per monthCulinary & Utility

Job description

Commis Galley Job Description

  • Commis Galley Job Description
    • Purpose Statement
    • Reports Directly to
    • General Responsibilities
    • Financial Responsibilities
    • Safety Responsibilities
    • Education/Position Requirements
    • Team Communication and Meetings

Purpose Statement

  • To properly prepare all items required for the daily Menus and special events as instructed by Supervisors and to ensure that products are consistently prepared according to the highest possible standards.
  • To ensure that Galley equipment is maintained properly, that the highest standards of cleanliness are kept and that safe food handling is practiced at all times.
  • To do additional duties in other departments such as stores loading.
  • To provide a six star service at all times.

Reports Directly to

  • Chef de Partie (Onboard)
  • Sous Chef (Onboard)
  • Executive Chef (Onboard)

General Responsibilities

  • To follow the Supervisor’s instructions for Menu plans and daily preparations.
  • To ensure that products are consistently prepared according to the highest possible standards.
  • To comply with the latest Health and Sanitation regulations (HACCP and all other Port Health Authorities) and to follow proper cleaning procedures accordingly.
  • To know the requirements of the Menus and to plan ahead for operational needs accordingly.
  • To report work orders to his/her Supervisor when deficiencies are noted or when maintenance is required and to follow up on the work orders in a timely manner.
  • To complete a Work Registration Form correctly every month and to submit it to the Executive Chef in a timely manner.
  • To adhere to all Company Policies and Procedures, Manuals and Directives.
  • Other responsibilities, as assigned, but not limited to the above.

Financial Responsibilities

  • To communicate with his/her Supervisor to keep left over food to a minimum in order to keep the food cost at a minimum.
  • To be cost conscious with the use of cleaning materials and other consumables.
  • To ensure that Company property is maintained properly and treated with respect at all times.

Safety Responsibilities

  • To properly use Personal Protective Equipment in work areas at all times.
  • To practice Safe Lifting Techniques at all times.
  • To do In Port Manning duties as scheduled and as required by Company policy.
  • To ensure that all equipment is properly and securely stored away when not on duty.
  • To practice Safe/Proper Galley Equipment handling at all times.
  • Emergency Duties:
    • To follow noted on Safety Card.
    • To participate in Guest/Crew Drills as per instructions.
    • Other safety responsibilities, as assigned, but not limited to the above.

Team Communication and Meetings

  • To attend meetings with the Galley Staff on a daily basis.
  • To communicate with Supervisors on a regular basis.

Job requirements

Education/Position Requirements

  • Professional Chef Certification.
  • Minimum experience of three (3) years in a luxury international hotel property as a Cook/Chef de Partie or a minimum experience of two (2) years in the luxury cruise industry as a Cook/Chef de Partie.
  • Very good spoken English (needs to score at least 70% in the onboard English proficiency test).
  • Good communication skills.
  • Good organizational skills and must show attention to detail.
  • Must undergo onboard HACCP training.
  • Must have initiative and the ability to work independently.
  • Must be able to remain calm under pressure.
  • Must have an outgoing, charming and friendly personality.


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