Cook – Cruise Ship Kitchen

About the role

The Cook is responsible for preparing the groundwork for daily menu items on board, following recipes and guidelines with minimal supervision. This role supports the section leader and ensures food quality, safety, and timely service in a classic galley environment.

Key responsibilities

• Prepare basic food items for the menu according to company recipes.
• Maintain flavor balance and take corrective action when needed.
• Apply advanced knife‑handling techniques and ensure proper food handling.
• Follow public health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) at all times.
• Implement food safety procedures and quality requirements throughout all processes.
• Prepare the assigned galley area for both announced and unannounced inspections.
• Assist the Procurement team with storage operations and quality control.
• Attend early stand‑by duties for USPH purposes and support safety procedures on board.

Required profile

• Minimum of 3 years experience in kitchen operations.
• Basic knowledge of food safety and HACCP principles.
• Ability to communicate effectively with senior management.
• Leadership and decision‑making capabilities.
• Good administrative skills and experience coaching subordinates.
• Cost‑ and quality‑conscious mindset.
• Flexibility to work scheduled hours and adapt to changing circumstances.
• High school education or equivalent plus a culinary school degree.
• Fluent in written and spoken English.

Required skills

• Advanced knife handling
• Food safety/HACCP certification
• Knowledge of public health regulations
• Recipe preparation and adherence
• Galley safety procedures