Date : 25/01/2012
- Proof of cook apprenticeship completion or equivalency. - Minimum three years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility. Written references from former employers are preferred. - Ability to read, interpret, demonstrate culinary fundamentals and knife skills. - Knowledge of food handling procedures with regard to public health standards and kitchen cleanliness. - Ability to identify common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers, etc. - Ability to read, write and speak English clearly and distinctly. 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. Our Commis prepares, bakes, and cooks desserts, and other foods served in a variety of dinning venues onboard the vessel. This position is usually a member of a team responsible for cooking and preparing one or various food types. - Each culinary shipboard employee reports to their workstation assignment on time and properly groomed and 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. - Practices at all times HACCP and onboard sanitation and hygiene standards, in compliance with ship's international itinerary. - Works with assigned station team members or all others in a cooperative, productive and effective manner. - Maintains cleanliness of all utensils and equipment in their assigned section.
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.