He/She has to assist the First Cook in all requested matters.
He/She is responsible for the immediate working area and/or as the Executive Chef delegates.
Reports to
The Second Cook reports directly to the Sous-Chef. The entire Galley Staff is subordinate to the Executive Chef and ultimately to the Hotel Manager.
In the absence of the 1st Cook, the Second Cook will take over his/her duties.
Subordinate Personnel
3rd Cooks
Utility/Cleaner
Areas of Responsibility
He/She is responsible for the presentation of food and buffets. Cooking and food preparation in the kitchen to the agreed and established standards and to the satisfaction of the passengers.
He/She prepares and cooks food to the highest standards to ascertain an efficient Food Service.
He/She ensures that all food items prepared and served are according to established standards and practices.
He/She is eager to minimize spoilages and utilize food surpluses.
As needed, he/she trains and guides kitchen personnel.
He/She makes sure that all buffets are well presented.
He/She ensures that all food requests are executed to the fullest satisfaction of the passengers according to established standards and policies.
He/She forwards to the First Cook suggestions for improvements in raw materials, menus, cost savings and equipment.
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 available to work overtime if requested.
He/She takes part in the storage of food items when required.
Cleaning and Maintenance
He/She is responsible for the proper cleaning and sanitary matters of his/her working area and/or as delegated by the Executive Chef.
He/She handles all working material and equipment correctly and keeps it well cleaned.
He/She reports all necessary repairs to his/her Superior.
He/She is familiar with proper sanitation procedures and follows 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 Second Cook
Morning
Responsible for preparation of Luncheon Buffet, cold meat, seafood platter, all hot dishes including the various sauces and desserts for lunch
Works behind buffet, carving main dishes (hot or cold)
Stores leftovers and surpluses in a manner to protect them from contamination
If necessary, starts preparations for the following day.
Cleans his/her work station
Evening
Prepares for midnight snack and for Cocktail Parties
Assists First Cook in final preparation for dinner service
Assists during dinner
Stores leftovers and surpluses in a manner to protect them from contamination
Checks and organises all fridges, freezers and stores
Cleans his/her work station according to standard sanitation practices
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.
