Commis 2

Commis 2


The Commis 2 assists the Station Head and other members of the team who are engaged within various galley stations by performing the following duties;


All duties and responsibilities are to be performed in accordance with Royal
Caribbean International’s Gold Anchor Standard, SQM policy, corporate recipe standard, onboard public health control plan for food safety and HACCP guidelines, environmental and workplace safety policies and procedures.
The work stations or areas are usually categorized as follows:
•Main Galley including Butcher, Commissary, Pastry and Bakery
•Windjammer Galley
•Room service
•Crew galley

Radiance, Voyager and Freedom class ships to include additional galleys, such as, but not limited to:
•Chops Grille

•Johnny RocketsTM
•Café Promenade/ Café Latte Tudes

Oasis class ships to include additional venues, such as, but not limited to:
•Giovanni’s Table
•150 Central Park
•Seafood Shack
•Support galleys on Deck 7
•Park Café
•Wipeout Café
•Café Mondo
•Donut Shoppe
•Chefs Table
•Concierge dining
•Vitality Cafe
•Cup Cake Shoppe
•Solarium Bistro
•Rita’s Cantina
In accordance with Royal Caribbean International’s philosophy of Anchored in
Excellence, each employee conducts oneself in a professional and courteous
manner at all times. This consists of physical and verbal interactions guests or
fellow shipboard employees and/or in the presence of guest contact, and
crew areas.
1. Each culinary shipboard employee reports to their workstation assignment on
time and properly groomed and dressed according to Royal Caribbean
International’s The Royal Way. This includes a clean uniform, name tag, chef’s
hat, apron, hair net for ladies, specified safety shoes and appropriate personal
protection equipment.
2. Practices at all times HACCP and onboard sanitation and hygiene standards,
complying with ship’s international itinerary. Acquire proficiency in regards to
onboard public health control plan to ensure all foods served and prepared are

safe for consumption. Record food temperature in Blast Chiller log, maintain
other required logs. Learn about OPP and practice common procedure to
prevent outbreak.
3. Each culinary shipboard employee must learn or must have operational and
cleaning knowledge of all electrical or non-electrical equipment before using.
Examples as follows; deep fat fryer, combi-oven, stove tops, grills,
salamanders, cook & hold, tilting pan or pot, induction cookers, blenders,
grinding machine, meat slicer, band saw machine, toaster, bread slicer, etc.
4. Maintain cleanliness of all utensils and equipment in their assigned section,
taking care not to splash water inside the electrical components to prevent
damage. Handle carefully all equipment by placing them in the right storage
areas and never allowing anything to drop onto the floor while transporting to
other location. Report immediately to supervisor any equipment that is out of
order or needs to be repaired.
5. Cleans and sanitizes work areas including refrigerators, walk-in coolers,
working counters, and portable food equipment and have the ability to report
any defect on equipment being used.
6. Pick up foods from the provision room and deliver food products to allocated
outlets. Remove empty boxes and cartons from the provision area and bring
them to incinerator room. Practice proper garbage separation. Do not use
vacuums in feed units in the galley.
7. Studies the menu content. Prepare mis en place. Cook, plate and serve food
with speed and accuracy according to established Company recipes and
presentation. Provide assistance in certain areas that require help and support
during peak hours.

8. Collect and carry pans, kettles and trays of food to and from workstations,
stoves and refrigerators. Store and deliver food in correct containers in
designated areas. Organize store room, walk-ins, cold rooms and freezers.

9. Places food items, portions and garnishments in accordance with Royal
Caribbean International’s corporate recipe standard, such as carving meat,
portion food on serving plates, adding gravies and sauces and garnishes. Must

be able to explain food ingredients and techniques if working front-of-house
and/or in buffet areas.

10. Works with all galley personnel in a cooperative, productive and effective
manner under minimum supervision.

11. While working at RCL’s private destination, consider safety of one’s self,
colleagues and guests. Be familiar with the nearest first aid station, location of
safety equipment and routes around the island’s work station. Ensure to provide
guests with professional and friendly service at all times. Responsible to secure
Company property and food products brought to the island. Must work in best
sanitary condition as applied onboard including standard of hygiene and

12. Understand and follow Time and Attendance policy, take initiative to
prevent unnecessary overtime by planning ahead and by anticipating menu
requirements. Attend meetings, training activities, Royal Culinary Academy at
Sea courses and all other work-related activities on time.

13. Practice ergonomic exercise before reporting to work such as stretching.
Required to report first stage of illness of health disorder to immediate

14. Performs related duties as required. This position description in no way
states or implies that these are the only duties to be performed by the shipboard
employee occupying this position. Shipboard employees will be required to
perform any other job-related duties assigned by their supervisor or


Minimum hiring, language and physical requirements to perform the job.

Hiring Requirements:

•Proof of cook apprenticeship completion or equivalency.
• Minimum 2 – 3 years cook experience in a 4 or 5 star hotel, restaurant or high volume food service facility.
•Ability to demonstrate basic cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
•Ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers, etc.
•Good knowledge of food sanitation standards.
•Good knowledge of basic food ingredients in international classical dishes.
•Ability to follow detailed directions, instructions and recipes.
•Ability to work positively and cooperatively in a diverse environment.
•Completion of high school or basic equivalency preferred.
•Computer knowledge, a plus.

Internal Candidate Requirements:

In addition to the stated hiring requirements, internal candidates are required
to fulfill the following:
•Minimum one contract as a Commis 3 with a performance rating of
satisfactory or above and a desire to work and develop career in the culinary
•Complete and pass Royal Culinary Academy at Sea course; Commis 2
Certification level, required. Possess good basic knife skills.
•Cross trained within main galley stations (ie. Bakery, Pastry, Butcher) and/or
into other galley stations; ie. Crew Dining, Specialty Outlet, etc.
•Computer literacy, a plus.

Language Requirements:

•Ability to speak English clearly, distinctly and cordially with guests.
•Ability to read and write English in order to understand and interpret written

procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
•Be able to compute basic arithmetic.

Physical Requirements:

While performing the duties of this job, the shipboard employee is
regularly required to stand; walk; use hands to touch, handle, or feel;
reach with hands and arms; talk or hear; and taste or smell. Specific
vision abilities required by this job include close vision, distance vision,
color vision, peripheral vision, depth perception, and ability to adjust

All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.

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