Commis

Responsibilities
As a Commis, you will be primarily positioned at production roles at the core galley operations*
and responsible for maintaining all aspects of food quality at prep and production stages. The
Commis is also entrusted to ensure that dispensing / assembly lines are replenished efficiently
during meal service. They may also be positioned at short order operations to address operational
needs or as part of a cross-training program.
Essential Functions:
• Full comprehension and application of culture values.
• Comprehension of ECP policy, put it into practice and assist team and ship in achieving
its goals.
• Full comprehension and practice of time keeping and attendance policies.
• Full comprehension of all safety related duties and functions as an able-bodied seaman.
• Maintain all records associated with USPH policies in assigned work area as a routine.

• Form positive working relationships within assigned team.
• Speak up and contribute to success of operations via feedback.
• Ensure that food quality and its replenishment is maintained.
• Ensure that food is served at the right temperature to maintain quality and food safety.
• Maintain all presentation aspects of the assigned work and area.
• Must have knowledge of all equipment used in assigned operations and show care in its
operations and maintenance.
• Clear understanding and full participation in cost management and waste reduction
objectives of the operations.
• Take ownership of any issues observed or experienced in course of operations and
actively seeks a resolution in consultation with peers, supervisors, and managers.
• Actively participate in guest satisfaction and recognition programs.
• Actively participate in all trainings and drills assigned.
• Execute any other assigned or delegated tasks.
Qualifications:
• Direct inductees should have at least 24 months as a full-time employee in a kitchen
brigade in production roles (educational internships not credited).
• Must meet all criteria set forth in the role profile document.
• Must have practiced intermediate level knowledge of USPH policies of the culinary
operations.
Experience:
• Minimum 1-year vocational education in culinary operations or equivalent certified
apprenticeship program.
• ​ Please note that prior shipboard experience is required for this position. Candidates must hold a valid STCW, medical certificate, passport, and visa. Additionally, a minimum of 3 appraisals is required.
Knowledge, Skills, and Abilities:
• Must have thorough knowledge of all recipes associated with assigned operations.

• Should have very good knife skills and be proficient in use of basic chef knives.
• Should have good, practiced comprehension of Western / European / Continental cuisine,
unless being considered for a position within a specialty cuisine / team.
Internal Candidate Requirements:
• Previous exposure to all functions and attributes of the Assistant Cook and Line Cook
positions as an internal inductee.
Reporting & Relationships:
• Reports to Junior Sous Chef or designate of the assigned mentorship area.
• Takes direction from - Demi Chef de Partie, Culinary Operations supervisors and
Management.
• Works in close co-operation with Asst Cook 2, Asst Cook, Demi Chef de Partie.
• Mentorship Role – Mentor new inductees into assigned section in a similar role and Asst
Cook 2 & 1.
• Working Relationships – Provisions Personnel, Galley Supervisors, AUX personnel,
Assistant FOM, Restaurant Services personnel.
Language Requirements:
• Ability to speak English clearly, distinctly and cordially with guests and crew.
• Ability to understand instructions given in English during emergency life saving procedures
and drills.
• Ability to read and write English in order to understand and interpret written procedures.This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.

Physical Requirements:
• While performing the duties of this job, the employee is regularly required to stand; walk;
use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or
smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision
abilities required by this job include close vision, distance vision, color vision, peripheral
vision, depth perception, and ability to adjust focus.
• All shipboard employees must be physically able to participate in emergency life saving
procedures and drills. Full use and range of arms and legs as well as full visual, verbal
and hearing abilities are required to receive and give instructions in the event of an
emergency including the lowering of lifeboats.

Offers to selected candidates will be made on a fair and equitable basis, taking into account
specific job-related skills and experience.
Join us and embark on a career that offers not only the chance to grow professionally but also
the opportunity to be part of a fast growing company that offers opportunities for advancement.
In addition to other duties/functions, this position requires full commitment and support for
promoting an ethical and compliant culture. More specifically, this position requires integrity,
honesty, and respectful treatment of others, as well as a willingness to speak up when they see
misconduct or have concerns.
*Core Galley Operations – defined as Main Galley, Lido, Pastry / Bakery, Garde Manger Buffet /
Pantry, Employee Galley, Public Areas Food Operation/ Functions and Steak House