Key Responsibilities:
Food Preparation:
- Assist in the preparation of ingredients and mise en place for your assigned section.
- Follow recipes and instructions from senior chefs to ensure the correct preparation and cooking of dishes.
- Handle basic cooking tasks under the supervision of Chef de Partie or other senior chefs.
Kitchen Organization:
- Maintain cleanliness and organization of your work area, including proper storage and handling of ingredients and equipment.
- Ensure that all kitchen utensils and equipment are clean and in good working condition.
Support Duties:
- Support the Chef de Partie and other kitchen staff with various tasks, including plating, garnishing, and assembling dishes.
- Assist with the setup and breakdown of kitchen stations before and after service.
Health and Safety:
- Adhere to food safety and hygiene practices, including proper handwashing, sanitization, and cleanliness.
- Follow all health and safety regulations to maintain a safe and clean working environment.
Inventory Assistance:
- Help with the receiving and storage of supplies as directed.
- Assist with stock rotation and report any issues with inventory levels or quality.
Learning and Development:
- Take initiative to learn and improve culinary skills by observing and asking questions.
- Participate in training and development opportunities as provided by senior chefs.
Guest Service:
- Contribute to a positive guest experience by ensuring that dishes are prepared to the highest standards.
- Respond to special requests and dietary restrictions under the guidance of senior chefs.
Qualifications and Skills:
- Experience: Entry-level position; previous experience in a kitchen environment is an advantage but not required.
- Culinary Knowledge: Basic understanding of culinary techniques and food safety.
- Attention to Detail: Strong attention to detail in food preparation and presentation.
- Organizational Skills: Ability to handle multiple tasks efficiently and maintain a clean work area.
- Communication: Good communication skills and ability to work effectively in a team.
- Adaptability: Willingness to adapt to a fast-paced environment and learn new skills.
Education:
- Culinary degree or relevant vocational training is preferred but not always required with suitable experience.
Physical Requirements:
- Ability to stand for long periods and perform physically demanding tasks.
- Must be able to lift and carry heavy items as needed.
Additional Information:
- The role may require working long hours, including evenings, weekends, and holidays.
- Accommodation and meals are typically provided on board.
- The position involves travel to various destinations and working on a rotating shift schedule.