HAL - 2nd Commis TAM - CTI

Handles and prepares food for service to guests and crew according to the company’s menus and recipes.

• Comply with company policy regarding waste separation and environmental compliance. • Act as a company ambassador for food waste by creating minimal food waste when preparing any product. • Responsible for overall quality, quantity, attractiveness and correctness of all food items prepared and served. • Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards. • Follows all HACCP procedures set by the company. • Properly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance. • Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie. • Responsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations. • Ensure Guest Satisfaction Scores are met for food ratings in assigned area. • Follows guidelines and instructions established by Chef de Partie and/or Chef de Cuisine. • Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift. • Perform other job related functions as assigned.

• 2+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. • Experience in high volume operation of at least 100 meals per service. • Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. • Extensive kitchen machinery and knife safety knowledge. • Ability to effectively read, write and speak English. • Preferred: Degree from accredited culinary college or university.