Commis Chef

• 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.

Requirements:

• Professional Chef Certification or Culinary Academy
• 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 USPH training.
• Must have initiative and the ability to work independently.