YC Commis-MSC

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Recruiter: MSC Cruises

Department: Food Services

Main Function: As shown

Published: 16 August 2024


JOB DESCRIPTION
Position Basics Commis is responsible for preparing and cooking high quality foods according to recipe standard. Primarily assist the Station Head and be capable for executing heavy production demand on a daily basis.
Experience Required Minimum 3 - 4 years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility.
Responsibilities 1. Each culinary shipboard employee reports to their workstation assignment on time and

properly groomed and dressed according to Royal Caribbean International's Gold Anchor

Standards. This includes a clean uniform, name tag, chef's hat, apron, hair net for ladies

and specified safety shoes and appropriate personal protection equipment.

2. Collaborates with the assigned station-head, usually the Chef de Partie or Sous Chef to

review the requirements of the day's meals and time frames for restaurant service. Takes

part in ordering and cost controlling food requisitions to avoid over production and

unnecessary food wastage. Studies menu to estimate food and time requirements to

ensure speed and efficiency. Follows Company recipe to produce consistent results.

3. Practices at all times HACCP and onboard sanitation and hygiene standards, in

compliance with ship's international itinerary. Acquires proficiency in regards to

onboard public health control plan to ensure all foods, served and prepared, are safe for

consumption. Records food temperature in Blast Chiller log, prepares other required

logs. Learn about OPP and practices common procedures to prevent outbreak.

4. Works with assigned station team members or all others in a cooperative, productive

and effective manner. Provide new employees a positive example and guidance on

daily activities and familiarization of the work place.

5. Knows and operates all equipment according to Company's standard operating

procedures. Adjusts thermostat controls to regulate temperature of refrigerators, ovens,

broilers, grills, roasters, steam kettles, etc. Tests equipment to ensure accuracy of

temperature gauges, heating or cooling elements, etc. Reports to station head all

malfunctions and requests necessary repairs.

6. Maintains cleanliness of all utensils and equipment in their assigned section, taking care

not to splash water inside the electrical components to prevent damage. Handle carefully

all equipment by placing them in the right storage areas and never allowing anything to

drop onto the floor while transporting to other location. Report immediately to

supervisor any equipment that is out of order or needs to be repaired. Report

immediately to supervisor any equipment that is out of order and needs repair.

7. Pick up food items from the provision room and deliver food products to certain outlets.

Remove empty cartons and boxes in the provision area and bring them to incinerator

room. Practice correct garbage separation. Do not use vacuums in feed units in the

galley.

8. Organize and prepare mis en place. Measures and mixes ingredients according to recipe

to prepare soups, salads, gravies, desserts, sauces, and casseroles. Evaluate foods being

cooked by tasting, smelling, and determining the correct food temperature by using a

calibrated and sanitized thermometer.

9. Works in various galley stations that prepare meat, fish, vegetables, and other foods for

baking, roasting, broiling, grilling, braising, sautéing, steaming, etc.

10. 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.

11. Places food items, portions and garnishments in accordance with Royal Caribbean

International's corporate recipe standard. Ensure all foods on plates are correctly

portioned and served uniformly. While working in front of the house or buffet areas

must be able to explain ingredients in the menu and preparation techniques.

12. While working at the company's private destination, consider safety of one's self,

colleagues and guests. Be familiar with the nearest first aid station, location of safety

equipment and routes around the island's work station. Ensure to provide guests with

professional and friendly service at all times. Responsible to secure Company property

and food products brought to the island. Must work in best sanitary condition as applied

onboard including standard of hygiene and cleanliness.

13. Minimize over production by planning and referring to previous meal count records.

Control waste by batch cooking and maintaining the food under correct temperature.

14. Cleans workstations before and after meal preparation. Follows onboard cleaning procedures for work surface