Date : 25/01/2012
- Minimum 2 - 3 years cook experience in a 4 or 5 star hotel, restaurant or high volume food service facility. - Ability to demonstrate basic cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc. - Ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers, etc. - Good knowledge of food sanitation standards. - Ability to speak English clearly, distinctly and cordially with guests. - All international applicants must have the ability to obtain C1/D1 visa (and other relevant visas) when applicable. - Must meet all physical requirements, including the ability to participate in emergency life-saving drills and required training.
Job description :The Commis 2 assists the Station Head and other members of the team who are engaged within various galley stations. All responsibilities are to be performed in accordance with Royal Caribbean International's Gold Anchor Standard, SQM policy, corporate recipe standard, onboard public health control plan for food safety and HACCP guidelines, environmental and workplace safety policies and procedures. - Studies the menu content. Prepare mis en place. Cook, plate and serve food with speed and accuracy according to established Company recipes and presentation. - Maintain cleanliness of all utensils and equipment in their assigned section. - Cleans and sanitizes work areas including refrigerators, walk-in coolers, working counters, and portable food equipment and have the ability to report any defect on equipment being used.
About company :Royal Caribbean International is a global cruise brand with 22 ships currently in service. The line also offers unique cruise tour land packages in Alaska, Canada, Dubai, Europe, and Australia and New Zealand.