Commis de Cuisine

Job description

Commis Galley Job Description

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

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

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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