RIVER CRUISE LINER are hiring!
 

COMMIS DE CUISINE

Qualification and Profile:

• Minimum of 2 years of culinary experience in the role with proven hands-on experience
• Minimum experienced within the hotel industry and/or previous (river) cruise ship experience as cook
• Flexibility, stress resistant, calm under the pressure, resilient and team player with positive approach Professional attitude and appearance, reliable and hard-working with great team spirit
• Open minded and flexible with high social, interpersonal and cultural competencies Professional attitude and appearance, reliable and hard-working with great team spirit Proficient English skills (written & verbal), other languages as German is an advantage.
• Ability to work independently, within both the preparation and service time, guest-oriented, able to run proficiently the assigned station.
• Being representative of Cruise Liner´s values

Key Responsibilities and Duties:

• Assistance in all stations departments of the galley
• Able to run proficiently one minor station (Breakfast station)
• Assistance in preparation and presentation of all meals/foods, according to the Exc. Chef or Sous Chef requests
• Assistance in weight/cut and portion food according to the daily menu plan Compliance with all recipes according to the menu plan
• Responsible for dealing carefully with equipment, machines and cleaning agents Assistance of the product quantities and quality for the responsible storage room Assistance in quality & cost control
• Assistance of the hygiene for the kitchen area not limited only to the cold storage /storage room according to Cruise Liner’s standards
• Adherence to cleanliness and hygienic regulations in compliance with HACCP and Cruise Liner’s standards
• Execution of weekly general cleaning at the workplace, or as requested by the supervisor Joint responsibility for the adherence to safety rules in the kitchen and other area Supporting the Head Chef with orders and inventories
• Assistance in daily checks and documentation of the cooling temperature according to HACCP and company standards
• Cooperation with the Maître /Restaurant manager as well as the restaurant/bar team
• Based on the class of ship, the job assignment might be requested to be performed during the night time (night cook – where applicable)

Additional information:

• Additional tasks: participating/assisting with the loading, carrying the suitcases, keeping clean the messroom and your own cabin on daily basis

• Your purpose is to help and create a memorable experience for our guests
• Accommodation: shared room on board with one other crewmember (on some ships with more than one)
• Uniform: is provided by the company except safety shoes and knives: before arrival the crewmember has to make sure to take black trousers, white or black T-shirts, 1 Chef Jacket, black shoes with him in case the uniform isn’t on board yet
• Demonstrate a good safety awareness and participation in the safety drills