Food Production
RESPONSIBILITIES:-Collaborates with the station-head, usually the Chef de Partie or Sous Chef. Adheres to HACCP and onboard sanitation and hygiene standards at all times. Organizes and prepares mis en place; measures and mixes ingredients per recipes for soups, salads, sauces, casseroles, and more. Works across various galley stations handling meat, fish, vegetables, and other foods for roasting, broiling, grilling, braising, steaming, etc. Performs tasks like washing, peeling, cutting, and trimming foods before cooking. Cleans workstations before and after meal prep, following sanitation procedures for work surfaces and kitchen equipment. Prepares workstations for the next shift and ensures the cleanliness of food storage and refrigeration areas.
REQUIREMENT:-2-3 years of experience in large hotel/resort continental operations or on cruise ships. Excellent verbal and written communication in English. Completion of high school or basic equivalency is preferred. Culinary training certification, cook apprenticeship, or hospitality certification is required. Ability to read, interpret, and demonstrate culinary fundamentals and knife skills. Sound knowledge of food handling procedures, public health standards, and kitchen cleanliness. Knowledge of ingredients used in international classical dishes.