The major goal of the job is to prepare food items such as peeling and cutting vegetables, assist cooks in preparing sauces, fish, soups or salads and cold food preparation in the pantry.
Will be assigned a station in the galley by the Executive Chef that can be changed from time to time for training purposes.
Must assist with the transportation of food items from the main stores to the galley.
Duties include the cleaning and sanitizing of his/her working area and working utensils following Shipsan, the European sanitation program and United States Public Health Rules at Regulations and all times
Will be assigned from time to time to an early standby in the galley for Shipsan/USPH purposes or helping in the breakfast service
Must be punctual and ensure that his personal appearance, uniform and personal hygiene are in accordance with the Company’s Rules and Regulations.
Participates in safety drills according to instructions.
Complies with cruise line’s safety and pollution prevention program and perating procedures.
– Standard high school education. Requires a minimum of two years in the profession (quality hotels, restaurants or cruise ship environment).
Must be able to read and speak clearly in English
– Must be proficient in effecting tasks, speed a motivating factor.
– Has the ability to taste all foods to assure correct preparation.
– Ability to work with an international team.