Cook / Commis de Cuisine

The Cook or Commis de Cuisine is an entry-level or junior chef who works in a specific station within the main galley, such as Garde Manger (cold station) or Saucier (sauce station). They perform food preparation tasks like chopping, peeling, and cooking items under the direction of a higher-ranking chef. This role is fundamental to maintaining the high volume and quality of food production required to feed hundreds or thousands of passengers daily.


Search Results: Cook

39 jobs found  |  Page 1 of 8

  1. Kitchen staff for River Ships - EU nationalities Only

    Seasonal kitchen staff positions on European river ships, March–November; 8 weeks on/2 weeks off rotation, EU nationals only, salary €2,500–€4,500, accommodation and meals provided.

    March 30, 2026 - Easy Consult - English

  2. Line Cook

    Prepare and replenish short-order and core galley dishes, follow USPH and safety procedures, train and mentor new inductees while supporting kitchen efficiency and guest satisfaction.

    March 29, 2026 - Jobs on a Ship - English

  3. Commis

    As a shipboard commis, perform production and prep duties in core galley operations, maintain food quality, replenish service lines, and follow safety and hygiene procedures.

    March 29, 2026 - Jobs on a Ship - English

  4. Commis Cook

    Assist galley station heads with food preparation, knife work, portioning and following recipes to produce high-quality dishes in an upscale, high-volume hospitality environment; requires apprenticeship certificate.

    March 27, 2026 - Royal Caribbean Group - English

  5. European - 1st Cook

    Seeking a European first cook for a Ro‑Ro passenger ship starting November 2024; must hold a European passport and specified seafaring and food-safety certificates.

    March 26, 2026 - MOBICACREW - English