Commis Chef

The Commis is responsible for preparing and cooking high quality foods according to Royal Caribbean International's corporate recipe standard. Primarily assist the Station Head and be capable for executing heavy production demand on a daily basis.

ESSENTIAL DUTIES AND RESPONSIBILITIES

All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s Gold Anchor Standard, SQM policy, corporate recipe standard, and onboard public health control plan for food safety, HACCP guidelines, environmental and work place safety policies and procedures.

· Main Galley including Butcher, Commissary, Pastry and Bakery

· Windjammer Galley

· Room service

· Crew galley

· Solarium

In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee conducts one’s self in a professional and courteous manner at all times. This consists of physical and verbal interactions with Guests or fellow shipboard employees and/or in the presence of Guest contact, and crew areas.

Requirements:

· Proof of cook apprenticeship completion or equivalency.

· Minimum 2 years kitchen experience in a 4 or 5 star hotel, restaurant or high-volume food service facility.

· Ability to read, interpret, demonstrate culinary fundamentals and knife skills.

· Possesses sound knowledge of food handling procedures with regard to public health standards and kitchen cleanliness.

· Knowledge of food ingredients from international classical dishes.

· Ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers, etc.

· Ability to work positively and cooperatively in a diverse team environment.

· Ability to communicate tactfully with others.

· Completion of high school or basic education equivalency preferred.

· Computer literacy is a plus.

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