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Key Responsibilities

• Supports the production of all food items in the assigned area.
• Works with the Chef De Partie 1 in the galley. Assignments may be changed from time to time for training purposes.
• Works on the Hot Galley assigned section for production and will be directly involved in the quality, consistency, and quantities of the production accordance with company standards.
• Assists 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 the United States Public Health rules and regulations and all times, as well as in charge of temperature logs.
• Will be assigned from time to time in an early standby in the pastry area for USPH purposes.
• Will be assigned from time to time to be on late duty.
• Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Performs related duties as required.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
• Responsible for assisting in the daily training of cooks and apprentices in the areas assigned.
• Ensure COMMIS are trained in all aspects of the galley and USPH for future development.
• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.

Education/Experience/Qualifications:

• Previous experience in a hotel, resort, or cruise ship food preparation area helpful but not required.
• Knowledge of proper cleaning techniques, requirements, and use of equipment.
• Completion of high school or basic education equivalency required.
• Completion of the Apprentice program or served as a Chef De Party 3 for minimum of 2 contracts with a performance rating of proficient or above.
• No disciplinary action on file for the last 12 months.
• 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.
• Ability to speak additional languages such as Spanish, French or German is preferred.