SBN - Commis de Cuisine - CSSI

Key reponsibilities

1. Responsible for the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
2. Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIRST IN FIRST OUT.
3. Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way “FIRST IN FIRST OUT”
4. Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.
5. Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.
6. Responsible for helping to maintain a team atmosphere in the department.
7. Part of the Commis de cuisine Job is half of galley utility job.
8. To maintain levels of chemicals, cleaning equipment, cooking equipment, utensils, pots & Pans and galley deck head and bulk head to a satisfactory level at all times.
9. To report any breakages, mechanical failures, shortcomings within the Galley on a daily basis.
10. Care needs to be taken when cleaning electrical equipment. Refrain splashing water on them.
11. To follow all necessary manufactures instructions on handling of chemicals, operating equipment etc. Read MSDS.
12. To ensure that the Galley is clean at the end of the working day.
13. Helping provision for the Loading as per the scheduled.

1. Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.
2. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the supervisor.
3. Maintains a high level of productivity, cleanliness and sanitation throughout the entire station.
4. Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.
5. Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.

Qualifications

• High School Diploma or equivalent accredited culinary college Ability to effectively read, write and speak English

• 2+ years’ experience in a 5 stars+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Extensive knowledge in VSP preferred.

• Ability to deliver 5 star culinary products.
• Experience in high volume operation of at least 500 meals per service. Extensive kitchen machinery and knife safety knowledge.
• Experience working in galley/kitchen.
• Working knowledge in galley cleaning.

Physical Demands & Travel

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical United States C1/D visa
• English Marlin test at minimal score of 80% 
• Pre-employment medical examination