SBN - Commis de Cuisine - TSTC

Join Seabourn, where luxury and adventure meet on the high seas. Working for Seabourn offers a unique opportunity to be part of a world-class team dedicated to providing exceptional experiences for our guests. As a Commis de Cuisine, you will perform basic cooking functions within all galleys on board, including buffet preparation and plate presentation in banquet and a la carte style, while maintaining the line’s high culinary standards. You will adopt a proactive approach to solving challenges in your station and play an integral role in assisting and coaching your teammates. Reporting directly to the CDC Colonnade & Sanitation Officer, you will contribute to the seamless operation of our culinary team and ensure guest satisfaction.

Key Responsibilities

• Prepare food in the assigned kitchen station according to company menus and recipes.
• Ensure the quality, quantity, attractiveness, and accuracy of all food items served, following the "First In, First Out" method.
• Verify that items ordered from stores are received and stored properly, and used correctly.
• Create a daily mise en place list for the designated section based on the planned menu and recipes.
• Collaborate with superiors, colleagues, and subordinates to achieve high guest satisfaction.
• Maintain a team atmosphere within the department.
• Perform galley utility tasks as part of the role.
• Maintain satisfactory levels of chemicals, cleaning equipment, cooking equipment, utensils, and galley cleanliness.
• Report any breakages, mechanical failures, or shortcomings within the galley daily.
• Handle electrical equipment with care and follow manufacturer instructions for chemicals and operating equipment.
• Ensure the galley is clean at the end of each working day.
• Assist with provisioning and loading as scheduled.
• Implement and execute proper maintenance and cleaning procedures to ensure good appearance and condition of assigned areas.
• Report malfunctioning equipment or furnishings to the supervisor.
• Maintain high productivity, cleanliness, and sanitation throughout the station.
• Follow proper work and cleaning methods to produce and serve safe, high-quality food for guests and crew.
• Use equipment and utensils properly to prevent damage or undue maintenance requirements.

Qualifications
Education:

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

Experience:

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

Knowledge, Skills & Abilities:

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

Physical Demands & Travel
Physical Demands:

• Must be able to bend, climb, perform repetitive motions, and lift heavy items repeatedly.
• Maintain physical fitness to perform job tasks safely.

Travel Requirements:

• Valid passport for a minimum of 6 months.
• Flag state issued seaman book.
• General flag state or flag state approved marine fitness medical.
• United States C1/D visa.
• English Marlin test with a minimum score of 80%.
• Pre-employment medical examination.

Working Conditions:

• Working on a cruise ship involves longer hours and more intense work due to constant guest demand.
• Flexibility in working hours is required, with occasional changes due to unforeseen circumstances.
• The Maritime Labour Convention of 2006 regulates working hours.
• Adherence to strict rules as stipulated by the Master’s standing orders is essential.
• Respect among crewmembers is crucial due to close working proximity.