2nd Commis Chef - TSTC

Key Responsibilities

• Responsible for the collection of provision orders from the provision area and also for correctly storing the same appropriately.
• Always carries out production according to Company recipes and specifications, as directed by the Sous Chef / Chef de Partie. 
• Regularly seeks guidance from the Sous Chef / Chef de Partie in executing production according to Company recipes. 
• Responsible for assisting the Sous Chef in maintaining the state of cleanliness of the Galley and its immediate surroundings, including all equipment utilized in this area.
• Responsible for delivering prepared food items to the various food outlets/restaurants in a timely and efficient manner.
• Provides general assistance to the Sous Chef / Chef De Partie.

Skills, Knowledge & Expertise

• At least 1 year of prior work experience in a culinary environment as Assistant Cook or similar roles.
• Culinary related education (Preferred).
• Knowledge of basic food preparation, presentation, and preservation.
• Basic knowledge of Public Health and Sanitation regulations and procedures.
• Ability to organize and complete work by deadlines.
• Good English language skills, both verbal and written.
• Ability to work in a large multinational environment.

Additional Information

• A competitive salary package. 
• Your own comfortable double cabin - your private space to relax and recharge. 
• Company-paid travel to and from the ship, so you can focus on the journey ahead. 
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group). 
• A vibrant recreation and welfare program designed to support your well-being and work-life balance. 
• Access to exceptional learning and development opportunities to grow your skills and advance your career. 
• The chance to travel the world, exploring exciting destinations while doing what you love. 
• A welcoming, inclusive, and dynamic work environment where your contributions are valued.