Cruise Ship Cook

US
Category
Galley

Overview

The major goal of the position is to ensure an effective running and control of the Fish Shop in line with the Company’s Rules and regulations.

Responsibilities

    • Responsible for the thawing, and preparation of all the Fish to be used in the Daily Menus.
    • Must have a complete knowledge of the United States Public Health Rules and Regulations and ensure that they are followed on a daily basis.
    • Ensures the cleaning of the Fish Shop and Fish Thawing Rooms as per the Executive Chef schedule, exercising proper methods to minimize equipment damages.
    • Must have his working area ready for any announced or unannounced United States Public Health type inspection.
    • Duties include the storing of the received fish into the freezers on the loading days.
    • Responsible for the Requisition and Transportation of the necessary items from the freezers to the thawing rooms as per the Executive Chef thawing schedule.
    • Must ensure that product yields and portions are according with the Portion Control Charts provided by the Main Office and that proper use is given to all the resulting trimmings.
    • Must complete the Daily Fish Recaps required by the Food Manager.
    • Assists the Provision Master with the Inventory Taking of all Fish Storage Rooms.
    • Ensure that his subordinates come to work on time, and that personal appearance, uniform and personal hygiene are in accordance with the Company’s Rules and Regulations.
    • Must be familiar with the Ship’s Rules and Regulations and participate in all required Safety Training Emergency Life Boat Drills.
    • Must be present in an early standby each time the ship is subject to have a USPH inspection.

Qualifications

    • Participates in safety drills according to instructions.
    • Complies with Island Cruises’ safety and pollution prevention regulations and operating procedures. Education/Training
    • Culinary School degree and a minimum of two years experience as a Head Cook in a Hotel or Convention Banqueting Service. Authority
    • Over the Fish Shop and the Assistant Fish Cooks. Language requirements
    • Must be able to communicate effectively in written and verbal English and possess good mathematical skills. Other languages are considered a plus. Ability to communicate with his Head of Department and subordinates alike.

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