Commis for Azamara Cruises

Key Responsibilities

• Will be assigned a station in any area that can be changed from time to time to become familiar with the various tasks. 
• Will be placed in charge of production assigned in his section.  
• Will be assigned to the day shift or night shift, depending on operational needs. 
• Sets up the section displays on the buffets as needed. 
• Assists with the transportation of food items from the main stores to the galley when assigned. 
• Duties include the cleaning and sanitizing of his/her working area and working utensils following the United States Public Health rules and regulations and all times. 
• Extra duties may be assigned by the Executive Sous Chef. 
• Will be assigned from time to time in an early standby in the bakery for USPH purposes. 
• Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew with inquiries. 
• Attends meetings, training activities, courses and all other work-related activities as required. 
• Performs related duties as required.   
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. 
• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.  

Education/Experience/Qualifications:

• Minimum of two years’ experience as a Commis Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). 
• Knowledge of proper cleaning techniques, requirements, and use of equipment. 
• Completion of high school or basic education equivalency required. 
• Completion of a minimum of one contract with a performance rating of proficient or above with previous culinary experience.  
• No disciplinary action on file for the last 12 months.
• Ability to speak English clearly, distinctly and cordially with guests. 
• Ability to read and write English in order to understand and interpret written procedures.  
• This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.  
• Ability to speak additional languages such as Spanish, French or German is preferred.