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

53 jobs found  |  Page 1 of 11

  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.

    November 12, 2026 - Royal Caribbean Group - English

  2. 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.

    November 12, 2026 - Royal Caribbean Group - English

  3. Pantry Cook-asst

    Work under the Executive Chef preparing cold-galley pantry items, maintaining quality, presentation, cleanliness, and equipment in a high-volume cruise ship culinary environment.

    November 12, 2026 - Royal Caribbean Group - English

  4. Culinary Trainee

    Entry-level kitchen role assisting chefs in food preparation, following recipes and sanitation standards; requires some cooking experience and passion for culinary arts.

    November 12, 2026 - Royal Caribbean Group - English

  5. 2nd Cook

    Prepare and cook high-quality meals according to standards, maintain sanitation, and support galley operations; previous cooking experience and passion for culinary arts required.

    November 12, 2026 - Royal Caribbean Group - English