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

48 jobs found  |  Page 1 of 10

  1. Line Cook

    Prepare and cook assigned menu items across kitchen stations, follow recipes and supervisor instructions, maintain hygiene, uniform, punctuality, and cleanliness for inspections.

    April 4, 2026 - Royal Caribbean Group - English

  2. Commis Ii Hot Pot

    Prepare and cook authentic hot pot dishes onboard, follow standardized recipes and food-safety procedures, and collaborate with the culinary team to deliver consistent, high-quality guest dining experiences.

    April 4, 2026 - MSC Cruises - English

  3. 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.

    April 4, 2026 - MSC Cruises - 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.

    April 4, 2026 - MSC Cruises - English

  5. Commis II

    Prepare and cook menu items in a fast-paced shipboard galley, following company recipes and food safety standards while maintaining hygiene and collaborating with the culinary team.

    April 4, 2026 - MSC Cruises - English