Department: Food

Sub-Department: Culinary

Reports To: Assistant Cook, Asst. Chef De Partie, Chef De Partie

Position Summary

The primary responsibility of the Junior Assistant Cook is to prepare the ground work for the daily menu items under the supervision of the section leader or manager, and following recipes and guidelines provided.

Essential Duties and Responsibilities

Operational

• Possess a basic professional knowledge of all sections in a classic kitchen.
• Prepare all basic food items for the menu as requested by supervisor.
• Possess advanced knife handling skills.
• Able to work in any section of a galley.
• Possess excellent food knowledge and a full understanding of culinary terms.
• Read, understand, follow and prepare company recipes.
• Complete tasks, and work efficiently and productively.
• Ensure that Public Health rules and regulations are followed on a daily basis.
• Ensure that assigned area of responsibility is ready for announced or unannounced inspection conducted by Ship Management or local authorities.
• Report for duty at assigned times, follow supervisor’s instructions, and ensure that personal appearance, uniform and personal hygiene are in accordance with the company rules and regulations.

Training & Development

• Attend all meetings, training activities or classes related to assigned position as required.

Financial

• Responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment within assigned section.

Safety Responsibilities

• Possess familiarity with the galley layout in terms of safety and security.
• Ensure that all safety procedures are followed.
• Cooperate with the Staff Captain in adhering to the Ship’s Safety Program.
• Follow the Ship Rules & Regulations.
• Maintain a safe and sanitary environment for all guests and crew members.
• Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
• Participate in safety drills as required.

Resources

• Maintain a high level of crew morale within the administration dept. ensuring that all crew are treated in a fair and unbiased manner and the team works with a positive atmosphere.

Other Duties and Responsibilities

• Attend any early stand-by in the galley for USPH purposes.
• Work late hours for specific events.
• Assist the Procurement team with storing operations and quality control.
• Ensure confidentiality when handling sensitive information.
• Achieve the primary objectives of the position and comply with the above-mentioned accountabilities in a timely and efficient manner in accordance with SSSL policies.
• Project a favorable image of the company, promote its aims and objectives, and foster and enhance public recognition and acceptance of all its areas and endeavors.
• Comply with the safety and pollution prevention regulations and operating procedures at all times, participating in all relevant meetings and training sessions.
• Participate in all mandatory training without excuse.
• To efficiently perform all other duties as requested by shipboard management or shore side.

Qualifications

Knowledge, experience, skill, and/or ability

Required

• High School education or international equivalent.
• Minimum of 2 years in kitchen operations.
• Fluent in written and spoken English.
• Communicate effectively with the senior management.
• Possess ability to lead and make decisions.
• Good administrative skills.
• Experienced in coaching subordinates.
• Must be cost and quality conscious.
• Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
• Work with international team members.
• Perform assigned duties under pressure (time constraints).

Preferred

• Cruise ship experience.
• Fluency in additional language(s)

Education/experience/certifications

• High School education or international equivalent.
• Culinary School degree.
• Food Hygiene Certification preferred but not essential.
• STCW.
• Equivalent combination of education and experience.

Other Skills:

• Knowledge of general office practices, procedures and equipment.
• Ability to prioritize tasks and work independently.
• Strong organizational, interpersonal and communication skills .
• Ability to interact with senior-level management and owner representatives.

Math Ability:

• Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.

Reasoning Ability:

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

Work Environment & Physical Demands:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to per form the essential functions.
• While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell
• The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.

Vision Requirements:

• Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.