Job Profile: Commis 3 / Third Cook

Department: Galley

Experience: 00-05 Years

Job Type: international Cruise Job

Salary Range: US $ 700-2800

Available Vacancy: 15

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, Commis 2, 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. Performs multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cuts, trims and bones meat prior to cooking or serving. Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas. Cruise Ship Commis 3/ Third Cook Job.

Hiring Process:

• CV Shortlisting
• Telephonic Interview
• Online Interview

If Selected

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

Responsibilities

·         To maintain a high standard of specified work in accordance with the Executive Chef’s instructions

·         To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef

·         To monitor stock movement and be responsible for ordering on your section

·         To aid in achieving food cost, kitchen standard and overall objectives

·         To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage

·         To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef

·         To keep high standards of personal hygiene, clean uniform and overall camaraderie

·         To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained

Requirements

·         Professional Culinary experience over 1 year

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

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

·         Culinary Certificate from recognized institution preferred