Assists with the preparation of food items according to the section assigned in compliance with required recipe and food safety standards and procedures provided by the Company.
Working to company guidelines, they are to follow instructions of his superior to ensure high standards of food production and presentation, including portion and quality control.
They are to follow all food safety and sanitation standards in his section in compliance with Sanitation Standards and HACCP protocols.
To perform all duties assigned to efficiently, technically correct, following the company policy, Ship鈥檚 rules and regulations, orders of Superiors, adhere to procedures of the training manual and achieving a high standard leading to total guest satisfaction.
Communication with`the Executive Chef and the Sous Chef must be in respectful, friendly and professional way.
The guidelines and orders from the Management must be followed in the most efficient way.
For every upcoming service the side dishes, soups and hot appetizers should be served as fresh as possible. The First Cook has to be aware of levels of production throughout service and be sure sufficient food is produced
Advise and guide Asstistant Cooks with preparation with particular focus on the cooking time of dif
All machines and equipment must be kept in good repair. Notify maintenance requirements to your supervisors.
All Galley personnel have to be familiar with the handling and cleaning procedures of the respective Galley equipment.
Work with subordinates and lead them successfully into productive working methods by setting an example with professional and disciplinary habits.
Provide a two way line of communication with all staff members.
All new galley crew are to be helped in understanding their duties and integrated into the galley team.
Ensure, that the set standards are held and crew members work according to their respective job descriptions.
Day to day cleaning of workstation in accordance with Mystic Cruises standards.
Practice good workplace standards and enforce the principles of HACCP/SHIPSAN
Become familiar with all galley departments, understanding relationships & interactions.
Check workstation before the start of each shift, using and completing the appropriate checklist.
Maintain a clean, sanitized working environment.
Minimize food spoilage and utilize food surpluses
Work overtime if requested
Discard any potentially hazardous items of food that do not comply with company requirements.
Comply with personal hygiene requirements. (appropriate use of head covering, no (or covered) facial hair, no uncovered injuries, no cigarettes or cell phones on duty, no eating or drinking in galley except at a specified water fountain.
Use only surplus foods that are tested to be safe and free from any possibility of contamination or bacteriological degradation.
To perform any other duties set by company policies, Management or his/her direct superior and not included in the above job description, including but not limited to: gangway duties, storing, luggage handling, etc.