The Assistant Cook (Commis Chef) supports the galley team in preparing meals for guests and crew by following standard recipes, using equipment properly, and ensuring correct storage and stock rotation. Duties include prepping vegetables, slicing cheese, preparing salads, and assisting with general culinary tasks. The role rotates through various galley sections bi-monthly, offering broad kitchen exposure. Maintaining high cleanliness standards in line with USPH, VSP, and HACCP regulations is essential. The Assistant Cook ensures mise-en-place readiness before service, avoids food waste through economical practices, and strictly follows safety and hygiene protocols, including proper use of PPE and equipment maintenance.
Qualifications
- Minimum 1–2 years’ experience as an Assistant Cook or in a similar role within a high-volume or premium hospitality environment.
- Professional culinary education preferred; six months experience with formal training acceptable.
- Basic culinary and knife handling skills required.
- Experience in shipboard galley operations is an advantage.
- Ability to work flexibly across all kitchen sections, including cold prep areas.
- Fluent in English, with excellent communication skills to read and interpret recipes and menus.
- Strong team player with a positive attitude, excellent work ethic, and guest-focused mindset.
- Impeccable grooming, hygiene standards, and understanding of public health policies.
- Must be at least 21 years old, able to lift 50+ lbs daily, and work long hours (11+ per day).
- Hygiene certification preferred.
