HAL - 2nd Commis TAM - CTI

Handles and prepares food for service to guests and crew according to the company’s menus and recipes.

Key Responsibilities

• Comply with company policy regarding waste separation and environmental compliance.
• Act as a company ambassador for food waste by creating minimal food waste when preparing any product.
• Responsible for overall quality, quantity, attractiveness and correctness of all food items prepared and served.
• Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Properly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie.
• Responsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations.
• Ensure Guest Satisfaction Scores are met for food ratings in assigned area.
• Follows guidelines and instructions established by Chef de Partie and/or Chef de Cuisine.
• Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.
• Perform other job related functions as assigned.

Desired Skills & Experience

• 2+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Experience in high volume operation of at least 100 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.