Position Summary
The Cook is responsible for the preparation of the various menu items according to recipes and photos provided by shipboard management.
Essential Duties and Responsibilities
Operational:
- Man a station in the galley, assigned by the Executive Chef, in order to become familiar with various tasks.
- Assist with the transportation of food items from the Main Stores to the galley.
- Clean and sanitize work area and utensils used, in accordance with Shipsan, the European sanitation
- program and United States Public Health Rules and Regulations.
- Be on standby in the galley periodically when the ship is subject to a Shipsan/ USPH inspection.
- Possess the ability to taste all foods to ensure correct preparation.
- Assist in the preparation and service of breakfast and with crew galley food preparation per recipes and instructions given by the galley management.
- Man a station in the galley, assigned by the Executive Chef, in order to become familiar with various tasks.
- Assist with the transportation of food items from the main stores to the galley.
- Clean and sanitize work area and utensils used, in accordance with Shipsan, the European sanitation program and United States Public Health Rules and Regulations.
- Be on standby in the galley periodically when the ship is subject to a Shipsan/ USPH inspection.
- Assist with breakfast service on occasion.
- Ensure that personal appearance, uniform and personal hygiene are in accordance with the Company’s
- Rules and Regulations.