Reports to : chef de partie/ sous chef/ corporate/head chef
Cabin : shared
Uniform male : black trousers, saftey, black socks, black belt
Uniform female: black skirt, safety shoes, natural tights, black belt
EXPERIENCE/ SKILLS/ CHARACTER
A fast learner with an interest in kitchen work;
Ability to work well under pressure in a fast-paced environment;
Must have English and/ or German language skills;
Must be reliable and able to work unsupervised;
Must be able to work flexible time schedule and to the Company’s standards.
Extra: Sufficient personal hygiene.
DUTIES AND RESPONSIBILITIES
Be friendly to passengers and crew as well as focused on job tasks;
Responsible of cleaning the assigned working areas in the Galley, cleaning of heavy
and operating equipment;
Responsible of achieving the highest standards of sanitation and cleanliness in all
kitchen and food preparation areas following the Vessel’s sanitation standards;
Responsible for keeping all kitchen work surfaces (counters, sinks, stoves, walls)
clean and sanitized;
Sweep and mop floors at the beginning and ending of working schedule;
Be ready to clean up spills to avoid hindering operations;
Wash cookware, utensils and cutlery fast to keep them in rotation;
Take out the garbage following the Vessel’s food waste procedures;
Help with routine food prep tasks (such as peeling and chopping vegetables) when
needed;
Be aware and follow security/ fire/ safety procedures according to the Vessel’s rules
and regulations;
Attend departmental meetings and training when requested;
Perform all duties assigned efficiently, follow the Company’s standards, adhere to
procedures of the training manual.
