His/Her major jobs are to supervise the preparation of food, to cook food, to ensure that the food is ready cooked at the right times and ready to serve.
Reports to
The First Cook reports directly to the Executive Chef. The entire Galley Staff is subordinate to the Executive Chef and ultimately to the Hotel Manager.
Subordinate Personnel
2nd Cooks
3rd Cooks
Cooks
Utility/Cleaners
Areas of Responsibility
He/She is responsible for the Food Preparation, Food Service and Cleaning Procedures for the section assigned to him.
He/She is responsible for all food storerooms including fridges and freezers.
He/She is responsible for maintenance and cleaning in the respective sections.
He/She takes part in food storage (quality and quantity controls) when required.
He/She maintains the high standard presentation of food and buffets, together with the Executive Chef and is responsible for planning, directing, controlling, cooking and co-ordination.
He/She participates in all kitchen activities to the agreed standards and to the complete satisfaction of the passengers.
He/She is responsible for the preparation and cooking of food to the highest standards to ascertain an efficient food service.
He/She assures that all food items are prepared and served according to established standards and practices.
He/She is anxious to minimize spoilages and utilize food surpluses.
He/She trains and guides galley personnel on a continuous basis.
He/She forwards suggestions for improvements in raw material, menus, cost savings and equipment.
He/She makes sure that all buffets are well presented.
He/She assures that all food requests are executed to the fullest satisfaction of the passenger in accordance with the Company's policies.
He/She is aware of all fire, safety and emergency procedures.
He/She performs other duties if required since above stated describe only a regular working day.
He/She is prepared to work overtime if requested.
Cleaning and Maintenance
The First Cook is responsible for the proper cleaning and sanitary matters for the galley, fridges etc. He/She ensures that all staff members fulfil these requirements and follows-up on their performance.
He/She handles all working material and equipment with the necessary care and keeps it well cleaned.
He/She reports all necessary repairs to his/her Superior and follows-up on repairs.
He/She should be familiar with proper sanitation procedures and follow the Public Health requirements.
As our Company grows, so will our need for loyal, skilled management. Therefore our Galley personnel have every opportunity of promotion to higher positions.
Daily Routines for First Cook
Morning
Start to prepare mise en place for dinner. Hors d'oeuvre hot or cold, soup, main dish, sauces, garnishes and desserts.
If necessary assist in Luncheon Buffet preparation and/or during service of same.
Clean work station.
Evening
Finish cold snacks for Cocktail Hour
Get total dinner ready for service Serve dinner
Store leftovers and surpluses in a manner to protect it from contamination
According to following day's menu retrieve food from the various stores
Clean working station according to standard sanitation procedures
Appearance/Personal Hygiene
The appearance of the entire personnel on board the ship reflects the reputation and image of the company; therefore a great deal of emphasis is placed on a professional appearance.
The Company expects you to maintain the highest standard of personal appearance and hygiene at all times.
If in passenger areas full uniform is to be worn: hat, scarf, jacket, name tag, pants and proper shoes.
Have a clean neat personal appearance.
Special attention to grooming, hygiene care and clean and proper uniforms and shoes.
Hair must be well groomed, neat and not extend over the shirt collar and always be kept clean.
A moustache is acceptable if kept neatly trimmed.
Big earrings and big necklaces are not to be worn on duty and more than one moderate size ring is not acceptable.
