Commis Cook

negotiable Expires in 7 months


Department: Hotel

Reports To: Chef de Partie

Job Summary: Handles and prepares food for service to guests and crew according to the company’s menus and recipes.

Key Responsibilities:

  • Comply with company policy regarding waste separation and environmental compliance.
  • Act as a company ambassador for food waste by creating minimal food waste when preparing any product.
  • Responsible for overall quality, quantity, attractiveness and correctness of all food items prepared and served.
  • Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
  • Follows all HACCP procedures set by the company.
  • Properly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.
  • Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie.
  • Responsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations.
  • Ensure Guest Satisfaction Scores are met for food ratings in assigned area.
  • Follows guidelines and instructions established by Chef de Partie and/or Chef de Cuisine.
  • Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.
  • Perform other job related functions as assigned.

Core Capabilities:

  • Good listening skills and able to follow instructions.
  • Shows initiative in performing culinary tasks.
  • Asks questions if tasks are unclear.
  • Team player

Desired Skills & Experience:

  • 2+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
  • Experience in high volume operation of at least 100 meals per service.
  • Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
  • Extensive kitchen machinery and knife safety knowledge. • Ability to effectively read, write and speak English.
  • Preferred: Degree from accredited culinary college or university.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.