SBN - Commis de Cuisine · Hollandamericagroup

Sat, 25 Apr 2026 20:59:43 GMT
Food Service

Hollandamericagroup · New York, New York · onsite

Performs basic cooking functions within all galleys on board, which involves buffet preparation and plate presentation in banquet and à la carte style. Maintains the line’s high culinary standard.

The Commis de Cuisine is required to adopt a proactive approach in solving challenges that may arise in their station. Assisting teammates plays an integral role in this position and they should therefore encourage and coach those that work with.

Key Responsibilities

Responsible for the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.

Responsible for quality, quantity, attractiveness, and correctness of all food items served from the station as per company’s standard recipes and follow up with FIRST IN FIRST OUT.

Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way “FIRST IN FIRST OUT”

Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.

Works closely and cooperates with superiors, colleagues, and subordinates in order to achieve the highest possible guest satisfaction from the products served.

Responsible for helping to maintain a team atmosphere in the department.

Part of the Commis de cuisine Job is half of galley utility job.

To maintain levels of chemicals, cleaning equipment, cooking equipment, utensils, pots & Pans and galley deck head and bulk head to a satisfactory level at all times.

To report any breakages, mechanical failures, shortcomings within the Galley on a daily basis.

Care needs to be taken when cleaning electrical equipment. Refrain splashing water on them.

To follow all necessary manufactures instructions on handling of chemicals, operating equipment etc. Read MSDS.

To ensure that the Galley is clean at the end of the working day.

Helping provision for the Loading as per the scheduled.

Public Health

Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.

Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the supervisor.

Maintains a high level of productivity, cleanliness, and sanitation throughout the entire station.

Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high-quality, and attractive food for guests and crew.

Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.

Skills, Knowledge & Expertise

Education:

High School Diploma or equivalent accredited culinary college

Experience:

2+ years’ experience in a 5-star+ hotel, cruise ship, or high-profile restaurant performing the functions of a similar position.

Knowledge, Skills & Abilities:

Ability to deliver 5-star culinary products.

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

Extensive kitchen machinery and knife safety knowledge.

Experience working in galley/kitchen.

Working knowledge in galley cleaning.

Benefits

Physical Demands: For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.

Must maintain physical fitness to perform tasks associated with job.

Travel Requirements:

Passport – valid for a minimum of 6 months

Flag state issued seaman book

General flag state or flag state approved marine fitness medical

United States C1/D visa

English Marlin test at minimal score of 80%

Pre-employment medical examination

Working Conditions: Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.