SBN - Commis de Cuisine - TSTC · Hollandamericagroup

Sat, 25 Apr 2026 20:59:11 GMT
Hospitality

Hollandamericagroup · Bangkok · onsite

Join Seabourn, where luxury and adventure meet on the high seas. As a Commis de Cuisine, you will perform basic cooking functions within all galleys on board, including buffet preparation and plate presentation in banquet and a la carte style, while maintaining the line's high culinary standards.

Key Responsibilities:

Prepare food in the assigned kitchen station according to company menus and recipes.

Ensure the quality, quantity, attractiveness, and accuracy of all food items served, following the 'First In, First Out' method.

Verify that items ordered from stores are received and stored properly, and used correctly.

Create a daily mise en place list for the designated section based on the planned menu and recipes.

Collaborate with superiors, colleagues, and subordinates to achieve high guest satisfaction.

Maintain a team atmosphere within the department.

Perform galley utility tasks as part of the role.

Maintain satisfactory levels of chemicals, cleaning equipment, cooking equipment, utensils, and galley cleanliness.

Report any breakages, mechanical failures, or shortcomings within the galley daily.

Handle electrical equipment with care and follow manufacturer instructions for chemicals and operating equipment.

Ensure the galley is clean at the end of each working day.

Assist with provisioning and loading as scheduled.

Implement and execute proper maintenance and cleaning procedures to ensure good appearance and condition of assigned areas.

Report malfunctioning equipment or furnishings to the supervisor.

Maintain high productivity, cleanliness, and sanitation throughout the station.

Follow proper work and cleaning methods to produce and serve safe, high-quality food for guests and crew.

Use equipment and utensils properly to prevent damage or undue maintenance requirements.

Skills, Knowledge & Expertise:

Education: High School Diploma or equivalent from an accredited culinary college.

Experience: 2+ years of experience in a 5-star hotel, cruise ship, or high-profile restaurant in a similar position.

Ability to deliver 5-star culinary products.

Experience in high-volume operations of at least 500 meals per service.

Extensive knowledge of kitchen machinery and knife safety.

Experience working in a galley/kitchen.

Working knowledge of galley cleaning.

Benefits:

Physical Demands: Must be able to bend, climb, perform repetitive motions, and lift heavy items repeatedly.

Travel Requirements: Valid passport for a minimum of 6 months.

Working Conditions: Working on a cruise ship involves longer hours and more intense work due to constant guest demand.

Flexibility in working hours is required, with occasional changes due to unforeseen circumstances.

The Maritime Labour Convention of 2006 regulates working hours.

Adherence to strict rules as stipulated by the Master's standing orders is essential.

Respect among crewmembers is crucial due to close working proximity.