2nd Cook for Cruise Liner
Company
BSM Cruise Services
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Opening Date
2025-06-10
Position
Description
Other Requirements
· He/ she assist the Station Head in contributing to the overall success of the assigned station.
· Food preparation and cooking responsibilities as directed by the Chef De Partie.
· The Second Cook organizes and prepares mis en place, measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
· The Second Cook works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing and steaming. He/ she performs multitask activities such as wash, peel, cut and shred fruits and vegetables.
· He/ she cuts, trims and bones meat prior to cooking or serving.
· The Second Cook must be able to explain ingredients in the menu and preparation techniques while working in buffet areas.
· 2nd Cook is responsible for following all standardized procedures, safety regulations, and notifying the Chef De Partie of any shortages or discrepancies in products or ingredients.
· 2nd Cook is responsible for keeping their immediate work area clean at all times.
· He/ she meets with the assigned station-head, the Chef De Partie on daily basis to review the requirements of the meals and time frames for restaurant service.
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