Job Profile: Commis 2 / Second Cook

Department: Galley

Experience: More Than 10 Years

Job Type: international Cruise Job

Salary Range: US $ 2500-3200

Salary: According to your Qualifications, Experience and Interview.

Working Hours: Normally 9 Hours, beyond 09 Hours you will be entitle to get overtime payout $ 5-7 per Hour.

Week Off: There is No week off, you will get Time Off

Employment Type: Fixed Term Contract for Nine Months

This is renewable Contract it will be renewed after Nine months.

Cruise Name and Route: Now this is the combine hiring for multiple cruises. Your Joining Cruise’s name and route will be mentioned in your joining letter.

Cost and Charges: You have to bear only your medical cost which is also refundable with your first month salary. You have to do your medical checkup from DGFT authorized hospital only.

Processing Time: From Interview to Joining Letter/Visa, it will take two months time.

Joining Location: Mumbai

Benefits: You will get Medical Facility (ESCI), Health Insurance, Life Insurance, PF, Food and Accommodation. Two months paid leave during your Nine months Contract.

Leave: Two months paid leave during your Nine months Contract.

Description: Food preparation and cooking responsibilities as directed by Commis 1, Demi Chef De partie and Chef De Partie. Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing and steaming.

Hiring Process:

• CV Shortlisting
• Telephonic Interview
• Online Interview

If Selected

• Offer of Employment
• Offer Letter Acceptance
• Medical Checkup
• Police Clearance Certificate
• STCW and CDC
• Visa Process
• Joining Letter

Responsibilities

1.      Provide the highest and most efficient level of hospitality service to the hotel guests.

2.      Works in the designated station as set by Executive Chef and/or Sous Chef.

3.      Able to organize the assigned work area and efficiently put away orders.

4.      Able to prepare and sells food within recommended time frames to meet Guest expectations.

5.      Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.

6.      Able to produce quality product in a timely and efficient manner for the guests or staff.

7.      Responsible to maintain cleanliness, sanitation at the assigned work area.

8.      Responsible for preparing and cooking all food items by the recipe and to specification.

9.      Prepare ingredients for cooking, including portioning, chopping, and storing food.

10.  Prepare all menu items by strictly following recipes and yield guide.

11.  Cook food according to recipes, quality standards, presentation standards and food preparation checklist.

12.  Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.

13.  A slice grinds and cooks meats and vegetables using a full range of cooking methods.

Requirements

·         To be able to work under pressure, for long hours in a heated environment

·         Has the ambition to succeed.

·         Shows willingness to work, learning everything possible during the period of employment

·         Assist the kitchen team to maintain and improve quality, standards and cleanliness required by the chef

·         Ability to work hours required and section assigned by the Executive Chef/Sous Chef

·         Preferred Professional Culinary experience over 1 year

·         Experience in a Commis II or Commis III role, preferably within a fine dining standalone restaurant

·         Excellent communication skills (verbal and written, fluent English preferred)

·         Culinary Certificate from recognized institution preferred

·          Two to three years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility.

·         Ability to read, interpret, demonstrate culinary fundamentals and knife skills, sound knowledge of food handling procedures and food ingredients from international classical dishes.