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

38 jobs found  |  Page 1 of 8

  1. Sushi Cook

    Prepare and cook high-quality Asian dishes, specializing in sushi, maintain strict sanitation standards, and contribute experience in buffet or Japanese/Asian restaurant settings.

    February 22, 2026 - Royal Caribbean Group - English

  2. Commis 2 Pantry

    Prepare and execute pantry and cold-station food items to company standards, maintain sanitation, assist chefs, and support high-quality, consistent guest meal service aboard.

    February 21, 2026 - Royal Caribbean Group - English

  3. Chef (f/m/d) - Hapag-Lloyd Luxury Cruise

    Join Hapag-Lloyd luxury cruise as a galley chef in specialty restaurants, working under a Sous Chef to create high-quality dishes during 5–6 month contracts with travel benefits.

    February 21, 2026 - sea chefs Human Resources Services GmbH - English

  4. Commis 1 Pantry

    Perform cold-galley food preparation and routine pantry production under Executive Chef guidance, maintain cleanliness, presentation, equipment, and quality standards in a high-volume, four- or five-star environment.

    February 20, 2026 - Royal Caribbean Group - English

  5. Commis de Cuisine - River cruises

    Prepare and produce high-quality meals for guests and crew on river cruise vessels, follow HACCP and company standards, assist with provisioning, inventory, and onboard duties.

    February 20, 2026 - People Conquest - English