SBN - Commis de Cuisine - SBI

Key reponsibilities

• Responsible for the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
• 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.
• 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”
• Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.
• Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.
• Responsible for helping to maintain a team atmosphere in the department.
• Part of the Commis de cuisine Job is half of galley utility job.
• 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.
• To report any breakages, mechanical failures, shortcomings within the Galley on a daily basis.
• Care needs to be taken when cleaning electrical equipment. Refrain splashing water on them.
• To follow all necessary manufactures instructions on handling of chemicals, operating equipment etc. Read MSDS.
• To ensure that the Galley is clean at the end of the working day.
• Helping provision for the Loading as per the scheduled.

• 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.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the supervisor.
• Maintains a high level of productivity, cleanliness and sanitation throughout the entire station.
• 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.
• 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