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

32 jobs found  |  Page 1 of 7

  1. 2nd Cook for cruise vessels Hebridean Sky & Island Sky

    Second Cook assists Chef de Partie in galley operations on luxury small cruise vessels, supervising junior galley staff, ensuring food safety, hygiene, and efficient section production.

    July 3, 2026 - V.Ships Leisure - English

  2. Commis Ii Pan Asian

    Prepare authentic Pan-Asian dishes onboard, following recipes and hygiene standards, supporting the Executive Chef in a high-volume cruise ship galley to ensure consistent guest satisfaction.

    July 3, 2026 - MSC Cruises - English

  3. Cook for European River Ships cruising with Usa clientele for 2026 season

    Prepare daily meals and maintain galley hygiene on European river ships serving U.S. travellers; follow menu cycles, HACCP standards, assist the culinary team, and support guest-focused service.

    July 3, 2026 - Grand Circle Cruise Line - English

  4. Commis I Steak House

    Prepare and cook steakhouse dishes, follow recipes and hygiene standards, assist senior chefs, and maintain food safety and quality in a high-volume cruise ship steakhouse.

    July 3, 2026 - MSC Cruises - English

  5. Commis Ii Fine Dining

    Prepare and plate high-end fine dining dishes under senior chefs on board, maintaining strict hygiene and HACCP standards while supporting a fast-paced, guest-focused culinary team.

    July 3, 2026 - MSC Cruises - English