3rd Cook

Responsibilities:

- Assist in the preparation and cooking of all meals, including breakfast, lunch, dinner, and special events

- Follow recipes and menu guidelines provided by the Executive Chef

- Ensure that all food is prepared and presented according to company standards

- Maintain a clean and organized work area at all times

- Assist in the receiving and storage of food and supplies

- Follow all safety and sanitation guidelines to maintain a safe and hygienic kitchen environment

- Communicate effectively with other team members to ensure a smooth and efficient operation

- Participate in training and development programs to enhance culinary skills and knowledge

- Other duties as assigned by the Executive Chef or Sous Chef

Qualifications:

- Culinary degree or equivalent qualification required

- Minimum of 2 years of experience in a professional kitchen, preferably in a cruise ship or hotel setting

- Knowledge of basic cooking techniques and food preparation

- Ability to follow recipes and menu guidelines accurately

- Strong organizational and time management skills

- Excellent communication and teamwork abilities

- Flexibility to work long hours and varied shifts, including weekends and holidays

- Must be able to pass a pre-employment medical examination and background check