1st Cook

Company Description

Mystic Ocean is a new ocean cruise company based in Portugal, that offers cruises along iconic destinations such as Mediterranean, Baltic and North Seas. With a focus on delivering a value for money experience to its guests, Mystic Ocean is committed to establish a corporate culture focused on creating enriching career paths that create new opportunities for growth to our crew members.

Job Description

• Assists with the preparation of food items according to the section assigned in compliance with required recipe and food safety standards and procedures provided by the Company.
• Working to company guidelines, they are to follow instructions of his superior to ensure high standards of food production and presentation, including portion and quality control.
• They are to follow all food safety and sanitation standards in his section in compliance with Sanitation Standards and HACCP protocols.
• To perform all duties assigned to efficiently, technically correct, following the company policy, Ship’s rules and regulations, orders of Superiors, adhere to procedures of the training manual and achieving a high standard leading to total guest satisfaction.
• Communication with`the Executive Chef and the Sous Chef must be in respectful, friendly and professional way.
• The guidelines and orders from the Management must be followed in the most efficient way.
• For every upcoming service the side dishes, soups and hot appetizers should be served as fresh as possible. The First Cook has to be aware of levels of production throughout service and be sure sufficient food is produced
• Advise and guide Asstistant Cooks with preparation with particular focus on the cooking time of dif
• All machines and equipment must be kept in good repair. Notify maintenance requirements to your supervisors.
• All Galley personnel have to be familiar with the handling and cleaning procedures of the respective Galley  equipment.
• Work with subordinates and lead them successfully into productive working methods by setting an example with professional and disciplinary habits.
• Provide a two way line of communication with all staff members.
• All new galley crew are to be helped in understanding their duties and integrated into the galley team.
• Ensure, that the set standards are held and crew members work according to their respective job descriptions.
• Day to day cleaning of workstation in accordance with Mystic Cruises standards.
• Practice good workplace standards and enforce the principles of HACCP/SHIPSAN
• Become familiar with all galley departments, understanding relationships & interactions.
• Check workstation before the start of each shift, using and completing the appropriate checklist.
• Maintain a clean, sanitized working environment.
• Minimize food spoilage and utilize food surpluses
• Work overtime if requested
• Discard any potentially hazardous items of food that do not comply with company requirements.
• Comply with personal hygiene requirements.  (appropriate use of head covering, no (or covered) facial hair, no uncovered injuries, no cigarettes or cell phones on duty, no eating or drinking in galley except at a specified water fountain.
• Use only surplus foods that are tested to be safe and free from any possibility of contamination or bacteriological degradation.
• To perform any other duties set by company policies, Management or his/her direct superior and not included in the above job description, including but not limited to: gangway duties, storing, luggage handling, etc.

Qualifications

• Sound knowledge of USPH/SHIPSAN Sanitation Standards protocols relating to food safety and HACCP controls.
• Certified medically and physically fit and acceptable to work in a food preparation area.
• Proven ability to work in a harmonious productive team environment.
• Must have good knowledge of international cuisine
• Must have good knowledge of galley preparations
• Must have basic school education
• Must be able to deal with quality control, production control of passengers and crew menu
• Must have at least 5 years of practical experience in a kitchen of a hotel or restaurant (two years experience on a cruise ship preferred)
• Must have a good command of the English language
• Must be able to deal with quality control, and production control

Additional Information

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