2nd Cook

1. Food Preparation: Assist in preparing meals according to specified menus recipes and dietary requirements. This includes chopping vegetables preparing meats and assembling ingredients.
2. Cooking and Baking: Execute cooking and baking tasks under the guidance of senior kitchen staff. This involves using various cooking techniques and kitchen equipment.
3. Station Management: Oversee a specific cooking station or area within the kitchen. Ensure cleanliness organization and adherence to safety and sanitation standards.
4. Assist in Menu Planning: Collaborate with the Head Chef and other cooks to plan daily menus based on available ingredients and dietary considerations.
5. Quality Control: Maintain high standards of food quality and presentation. Ensure that all dishes leaving the kitchen meet the cruise lines standards.
6. Inventory Management: Assist in inventory control by monitoring stock levels ordering supplies and rotating perishable items.
7. Adherence to Regulations: Follow health and safety regulations including proper food handling and storage procedures.
8. Team Collaboration: Work closely with other kitchen staff members including chefs cooks and kitchen assistants to ensure efficient and coordinated meal preparation.
9. Cleanliness and Hygiene: Maintain a clean and organized work area. Adhere to personal hygiene standards and wear appropriate uniforms.
10. Guest Interaction: Occasionally interact with guests to understand their dietary preferences and accommodate special requests.

Remote Work :

No