Job Details

Commis 3 ( 03rd   Cook ) organizes and prepare mis-en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing and steaming. Perform multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cut, trim and bone meat prior to cooking or serving. Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas.

Minimum requirements

• Age : at least 21 years old
• Must speak English clearly and distinctly, write and read English in order to understand written procedures, give and receive instructions in written and verbal forms
• Experience : 2-3 years on a similar position on board and/or 4-5 star hotels, restaurants or high volume food service facilities.
• Ability to read, interpret, demonstrate culinary fundamentals and knife skills, sound knowledge of food handling procedures and food ingredients from international classical dishes, ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers required
• Approved certification or culinary school degree-granting program completion required.