Job Ad - Assistant Cook - Norwegian Cruise Line

 

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Norwegian Cruise Line Norwegian Cruise Line

Assistant Cook

We are looking for Assistant Cook for our Cruise Ship.

POSITION SUMMARY
The Assistant Cook is responsible for delivering products of the highest quality in terms of freshness, taste, and consistency, with strict adherence to USPH/FDA guidelines. Assistant Cooks are responsible for batch, a la minute, and line cooking techniques. He/she reports directly to the Chef Tournant. The Assistant Cook is responsible for following all standardized recipes and notifying the Chef Tournant or Cook of any shortages or discrepancies in products or ingredients. The Assistant Cook is responsible for keeping their immediate work area clean at all times.

ESSENTIAL FUNCTIONS
• Ensures all food is prepared fresh and is of the highest quality
• Strictly adheres to all recipes, methods and instructions from supervisor
• Reports to work on-time and in a clean uniform
• Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
• Responsible for mise-en-place, and food service for station
• Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
• Reports waste to supervisors on a daily basis
• Checks station upon arrival to determine status of outstanding safety, or equipment issues
• Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
• Maintains USPH/FDA standards for station
• Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.
• Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.

QUALIFICATIONS
• Intermediate level English verbal and writing skills, including the proper use of English grammar is required.
• Minimum one year experience preparing food in the following methods is required: roast, broil, braise, sauté, fry and grill (including breakfast items
• Minimum one year experience working in a food production and/or line capacity is required.
• Minimum one year experience in a high volume hot production operation is required. Formal culinary training may substitute at an equivalent rate
• Minimum of six months experience in basic cooking techniques and skills, such as knife skills, basic cuts, and all cooking methods is required.
• Minimum of six months experience in using/operating basic culinary equipment such as a steamer, fryer, kettles, and robocoup is required.

EDUCATION
• High School Diploma or foreign equivalent is required.
• Two year degree from a recognized culinary education establishment or foreign equivalency is preferred.

ATTRIBUTES
• Proactive, Team Player, Problem Solver
• Passionate about hospitality and customer service driven
• Must have a professional appearance and good hygiene
• Respect for all co-workers and guests
• Pride in your work by creating positive energy, excitement and fun
• Able to work 7 days a week
• Demonstrate positive behaviors; smiling, being polite and courteous
• Able to develop a camaraderie with team members
• Ability to live in close quarters, share limited space with other cabin-mates

PHYSICAL REQUIREMENTS
• While performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds.

Worldwide

  1. Summary

    Department Catering
    Rank Cook Assistant
    Ship type Cruise Ship
    Country/Navigation area Worldwide
    Annual salary (USD) -
    Contract type -
    Contract dynamics -
    Benefits -
    Description We are looking for Assistant Cook for our Cruise Ship. POSITION SUMMARY The Assistant Cook is responsible for delivering products of the highest quality in terms of freshness, taste, and consistency, with strict adherence to USPH/FDA guidelines. Assistant Cooks are responsible for batch, a la minute, and line cooking techniques. He/she reports directly to the Chef Tournant. The Assistant Cook is responsible for following all standardized recipes and notifying the Chef Tournant or Cook of any shortages or discrepancies in products or ingredients. The Assistant Cook is responsible for keeping their immediate work area clean at all times. ESSENTIAL FUNCTIONS • Ensures all food is prepared fresh and is of the highest quality • Strictly adheres to all recipes, methods and instructions from supervisor • Reports to work on-time and in a clean uniform • Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus • Responsible for mise-en-place, and food service for station • Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food. • Reports waste to supervisors on a daily basis • Checks station upon arrival to determine status of outstanding safety, or equipment issues • Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling • Maintains USPH/FDA standards for station • Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position. • Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position. QUALIFICATIONS • Intermediate level English verbal and writing skills, including the proper use of English grammar is required. • Minimum one year experience preparing food in the following methods is required: roast, broil, braise, sauté, fry and grill (including breakfast items • Minimum one year experience working in a food production and/or line capacity is required. • Minimum one year experience in a high volume hot production operation is required. Formal culinary training may substitute at an equivalent rate • Minimum of six months experience in basic cooking techniques and skills, such as knife skills, basic cuts, and all cooking methods is required. • Minimum of six months experience in using/operating basic culinary equipment such as a steamer, fryer, kettles, and robocoup is required. EDUCATION • High School Diploma or foreign equivalent is required. • Two year degree from a recognized culinary education establishment or foreign equivalency is preferred. ATTRIBUTES • Proactive, Team Player, Problem Solver • Passionate about hospitality and customer service driven • Must have a professional appearance and good hygiene • Respect for all co-workers and guests • Pride in your work by creating positive energy, excitement and fun • Able to work 7 days a week • Demonstrate positive behaviors; smiling, being polite and courteous • Able to develop a camaraderie with team members • Ability to live in close quarters, share limited space with other cabin-mates PHYSICAL REQUIREMENTS • While performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds.
    Vessel name -
    Requested certificates -
    Required certificates of competency -