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RESPONSIBILITIES:

• Possess basic professional knowledge of all sections in a classic kitchen.

• Identify flavor balance and take corrective action when needed.

• Share responsibility for the overall product with the section leader.

• Possess advanced knife handling skills.

• Ensure accurate timing of cost containment through the proper use, handling, and maintenance of records, reports, supplies, and equipment food preparation.

• Prepare all basic food items for the menu as requested by the supervisor.

• 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.

• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.

• Correctly apply the food safety procedures and food quality requirements related to all processes.