Team Dining Cook

QUALIFICATIONS/EXPERIENCE (skills, competencies, experience)

• Previous cruise experience is prefered.
• You must hold a valid medical and STCW (at own cost)
• Valid C1D visa
• Fluent in written and spoken English.
• Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
• Culinary School qualifiction.
• Food Hygiene Certification.
• Minimum of 3 years in kitchen operations.

KEY ACCOUNTABILITIES

• Possess basic professional knowledge of all sections in a classic kitchen.
• Identify flavor balance and take corrective action when needed.
• Share responsibility for the overall product with the section leader.
• Possess advanced knife handling skills.
• Ensure accurate timing of food preparation.
• Prepare all basic food items for the menu as requested by the supervisor.
• Able to work in any section of a galley.
• Possess excellent food knowledge and a full understanding of culinary terms.
• Read, understand, follow and prepare company recipes.
• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
• Ensure that all the HACCP procedures are applied at all times and followed accordingly.
• Ensure that the assigned area of responsibility is ready for the announced or unannounced inspection conducted by Ship Management or local authorities.
• Responsible for cost containment through the proper use, handling, and maintenance of records, reports, supplies, and equipment within the assigned section.
• Possess familiarity with the galley layout in terms of safety and security.
• Ensure that all safety procedures are followed.
• Attend any early stand-by in the galley for USPH purposes.
• Assist the Procurement team with storing operations and quality control.