3 Cook jobs

Cook Assistant Commis Perfect opportunities begin at Perfect Day! Combine your experience and sense of adventure by joining our exciting team of employees in CocoCay, Bahamas. Royal Caribbean Cruises Ltd. is pleased to offer a competitive compensation & benefits package, and excellent career development opportunities, each offering unique ways to explore the world. Position Summary: The Cook Assistant Commis is responsible for preparing and cooking high quality foods according to Royal Caribbean International's recipe standard. Primarily assist the Chef de Partie and be capable of executing heavy production demand on a daily basis. This position description in no way states or implies that these are the only duties to be performed by the Island employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards. Essential Duties and Responsibilities: All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s Royal Way Experience, SQM standards, USPH guidelines, environmental, and safety policies. Each Island employee may be required to perform other functions in various venues In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow employees. Specific Duties: Each culinary Island employee reports to their workstation assignment on time and properly groomed and dressed according to Royal Caribbean International’s The Royal Way. This includes a clean uniform, name tag, Chef’s hat, apron, hair net for ladies, calibrated thermometer, neckerchief with gold color neck slide, company approved specified safety shoes and wearing appropriate PPE according to assigned tasks. In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence , each employee conducts one’s self in a professional and courteous manner at all times. This consists of physical and verbal interactions with Guests or fellow shipboard and island employees and/or in the presence of Guest contact, and employee areas. Collaborates with the assigned station-head, usually the Chef de Partie to review the requirements of the day’s meals and time frames for service. Practices at all times HACCP and onboard sanitation and hygiene standards, in compliance with ship’s international itinerary. Acquires proficiency in regards to onboard public health control plan to ensure all foods, served and prepared, are safe for consumption. Records food temperature, and prepares other required logs. Learns about OPP and practices common procedures to prevent outbreak. Works with assigned station team members or all others in a cooperative, productive and effective manner. Provide new employees a positive example and guidance on daily activities and familiarization of the work place. Knows and operates all equipment according to Company’s standard operating procedures. Adjusts thermostat controls to regulate temperature of refrigerators, ovens, broilers, grills, roasters, steam kettles, etc. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc. Reports to station head all malfunctions and requests necessary repairs. Maintains cleanliness of all utensils and equipment in their assigned section, taking care not to splash water inside the electrical components to prevent damage. Handle carefully all equipment by placing them in the right storage areas and never allowing anything to drop onto the floor while transporting to other location. Report immediately to supervisor any equipment that is out of order or needs to be repaired. Pick up food items from the ship provision store and deliver food products to certain outlets. Remove empty cartons and boxes in the provision area and bring them to incinerator room. Practice correct garbage separation. Follow Island preparedness plan for all venues for ship call day Organize and prepare meals in place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Evaluate foods being cooked by tasting, smelling, and determining the correct food temperature by using a calibrated and sanitized thermometer. Works in various stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing, steaming, etc. Perform multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cut, trim and bone meat prior to cooking or serving. Places food items, portions and garnishments in accordance with Royal Caribbean International’s corporate recipe standard. Ensure all foods on plates at Coco beach Club are correctly portioned and served uniformly. While working in front of the house or buffet areas must be able to explain ingredients in the menu and preparation techniques. While working at the company’s private destination, consider safety of one’s self, colleagues and guests. Be familiar with the nearest first aid station, location of safety equipment and routes around the island’s work station. Ensure to provide guests with professional and friendly service at all times. Responsible to secure Company property and food products brought to the island. Must work in best sanitary condition as applied onboard including standard of hygiene and cleanliness. Cleans workstations before and after meal preparation. Follows cleaning procedures for work surfaces, and all related equipment and utensils. Assembles workstation for the next meal preparation shift. This includes cleaning of food storage areas and refrigerators. Practice ergonomic exercise such as stretching before reporting for duty. Required to report first stage of illness or health disorder to immediate supervisors. Attends meetings, training activities, company culinary training course and all other work-related activities on time. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. Qualifications: Proof of cook apprenticeship completion or equivalency. Minimum 3 years kitchen experience in a 4 star hotel, restaurant or high volume food service facility. Ability to read, interpret, demonstrate culinary fundamentals and knife skills. Possesses sound knowledge of food handling procedures with regard to public health standards and kitchen cleanliness. Knowledge of food ingredients from international classical dishes. Ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers, etc. Ability to work positively and cooperatively in a diverse team environment. Ability to communicate tactfully with others. Completion of high school or basic education equivalency preferred. Computer literacy is a plus. Language Requirements: 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 preferred. Be able to compute basic arithmetic. Physical Requirements: Must be able to stand in the sun and endure external elements during work assignment. Long periods may be endured in hot humid outdoor environment. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. All employees must be physically able to participate in emergency procedures and drills. Full use and range of arms and legs as well as full visual, verbal, hearing abilities are required to receive and give instructions in the event of an emergency. Ability to lift and/or move up to 50 pounds. Join us at Royal Caribbean Cruises Ltd., where great vacations begin with great employees! RCL is an Equal Employment Opportunity employer.

Executive Chef Perfect opportunities begin at Perfect Day! Combine your experience and sense of adventure by joining our exciting team of employees in CocoCay, Bahamas. Royal Caribbean Cruises Ltd. is pleased to offer a competitive compensation & benefits package, and excellent career development opportunities, each offering unique ways to explore the world.  Position Summary: Reports directly to the Food and Beverage Director and manages the activities of all Island Venues for both Front and Back of House engaged in preparing and cooking soups, meats, vegetables, desserts, and other culinary offerings served in a variety of venues overseeing an Island team and collaborating with the Shipboard team. This position description in no way states or implies that these are the only duties to be performed by the Island employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards. Essential Duties and Responsibilities: All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s Royal Way Experience, SQM standards, USPH guidelines, environmental, and safety policies. Each Island employee may be required to perform other functions in various venues In accordance with Royal Caribbean International’s philosophy, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow employees. Specific Duties: Directs the overall culinary function on Royal Caribbean’s Private destination. Oversees all venues both front and back of house with regard to Culinary Operations. Functions include maximizing the assignment of schedules, duties, responsibilities and workstations to employees.  Observe and evaluates employees and work procedures to ensure quality standards and service is met.  Initiate personnel actions including selecting new employees from internal candidates, conducting performance evaluations, providing counseling on disciplinary problems and recommending corrective actions in order to maintain effective staffing and production level. Directs the overall Culinary Training and Development by initiating such and establishing a training program on the island that promotes growth and development. Takes initiative to mentor, share hands on expertise, develop and provide on-the-job training which will strengthen the current performance of the whole team and to prepare his/her subordinates for future advancement. Build a mutually respectful environment between front & back of the house operations, leading to improve productivity and culinary staff longevity. Maintains food cost at reasonable levels without affecting quality of set culinary standards in all outlets, including crew dining. Reviews and monitors budget to ensure efficient operation, and to ensure that expenditures stay within budget limitations.  Review and approve requisition and plan for product replacements, supply purchases by working closely with Inventory Management Team. Monitor all culinary presentations, activities and quality in all venues.  Observes preparation to ensure quality standards are met. Leads and assigns all special culinary events that requires culinary staffing. Maintains highest hygiene & safety standard in the workplace. Take charge of regular inspection to ensure that sanitation & cleanliness is maintained & followed every seven days a week along with documented training. Ensure awareness and compliance of Company Outbreak Prevention Plan (OPP).     Ensure Clean as we Go program is supported by team members. Follows through with all equipment maintenance, resolves issues and involves other department as required.  Set up and Initiate all Maintenance Logs and systems. Capitalized on all opportunities that will enhance guests’ satisfaction. Investigates and resolves culinary quality and service complaints in a timely fashion, and always with a view to exceeding the expectations of our guests. Ensures the workstation teams prepare food items consistently of high culinary standards and in accordance with Set Corporate Culinary Standards, regarding taste, consistency and attractive presentation. Initiate and set up a comprehensive Public Health awareness program for all employees, write all HACCP charts and initiate all appropriate records and logs which are to be maintained by the F&B Team. Conducts and monitors USPH and HACCP inspections to ensure highest in compliance standard for sanitation and cleanliness in every work station. Monitor workstations and staff for adherence to those procedures. Ensure Team knowledge and know how to use the appropriate HACCP logs as a means of food safety control. Constantly train & coach culinary team members in regards to, correct storage by following FIFO and utilization of over production in the assigned area. Initiate daily spot check of internal food storage- dry, cold and frozen. Qualifications: Proof of Chef Apprenticeship completion or equivalency. Eight to ten years' experience cooking and preparing food together with a managerial             background in 4 or 5 star hotels, restaurants or high volume food service facilities. Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Royal Caribbean International’s The Royal Way.  The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc. Demonstrate 'quantity cooking' ability, and knowledge of the proper utilization of technologically advanced kitchen equipment. Extensive knowledge of food handling procedures with regard to public health standards. Extensive knowledge of USPH codes and regulations preferred. Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire food service operation. Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control. Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards. Knowledge of policies and practices involved in the human resources function. Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment. Working knowledge of computers, internet access, and the ability to navigate within variety software packages such as Excel, Word, and PowerPoint. Bachelor’s degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent, and/or three or more years of verifiable certification of apprenticeship or completion of an approved certification or degree-granting culinary program, required. Language Requirements: Have a good command of English to understand and enforce rules in a polite and effective manner. 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. All employees must be able to communicate in the English language 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. Physical Demands: All island employees must be physically able to participate in emergency lifesaving procedures and drills. Full use/range of motion of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency. Must be able to stand in the sun and endure external elements during work assignment. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Ability to lift and/or move up to 50 pounds. Work Environment: Outdoors may be required to walk in extreme humid and hot conditions. Join us at Royal Caribbean Cruises Ltd., where great vacations begin with great employees! It is the policy of the Company to ensure equal employment and promotion opportunity to qualified candidates without discrimination or harassment on the basis of race, color, religion, sex, age, national origin, disability, sexual orientation, sexuality, gender identity or expression, marital status, or any other characteristic protected by law. RCL and each of its subsidiaries prohibit and will not tolerate discrimination or harassment.

Sous Chef Perfect opportunities begin at Perfect Day! Combine your experience and sense of adventure by joining our exciting team of employees in CocoCay, Bahamas.  Royal Caribbean Cruises Ltd. is pleased to offer a competitive compensation & benefits package, and excellent career development opportunities, each offering unique ways to explore the world.  Position Summary: Lead designated culinary team towards completion of daily work assignment, ensuring the highest level of guest satisfaction, crew support and financial/operational performance. Partner with Executive Sous Chef to lead a multi-cultural team in a high volume, fast paced kitchen island environment. Responsible for designated venues as per the Executive Sous Chef. Monitor and understand sanitation laws, policies and procedures. Ensure compliance with USPH standards and follow through with cooks and kitchen cleaners This position description in no way states or implies that these are the only duties to be performed by the Island employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards. Essential Duties and Responsibilities: Manages and coordinates performing the following essential duties and responsibilities. All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s Royal Way Experience, SQM standards, USPH guidelines, environmental, and safety policies. Each Island employee may be required to perform other functions in various venues In accordance with Royal Caribbean International’s philosophy, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow employees. Present properly groomed and dressed according to Royal Caribbean International’s The Royal Way. All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s The Royal Way , SQM standards, USPH and HACCP guidelines, environmental and Injury Prevention policies and procedures. Each Island employee may be required to perform all functions in various food and beverage service venues throughout the Island. Must adhere to Royal Caribbean International’s philosophy of Anchored in Excellence; employee conducts them self in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow employees. Manages the financial aspects of the assigned food station, including the successful identification of expense reduction through cost control. Records the production and operational data on specified forms. Analyzes operational problems such as over production, wastage, pilferage and establishes controls. Maintains food cost at reasonable levels without affecting quality of set standards. Reviews food requisitions from the various workstations and makes necessary adjustments to arrive at the correct quantities, within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize food deterioration and waste. Works closely with Chef de Parties of each work station assigned, monitors procedures, quality checks production, ensures speed and efficiency, corrects and coaches. Observes and evaluates employees and their work procedures to ensure quality standards and service levels are met. Ensure timely delivery of food is set-up and adequate amounts are prepared. Trains and monitors all levels of Commis to Chef de Partie front and back of house for proper skills and service. Continuous training for proper recipe execution, portion control, cooking techniques, proper use of all related equipment, OPP protocols and Injury Prevention awareness. Ensures all team members know how to use the appropriate HACCP logs as a means of food safety control. Ensure compliance with USPH rules and regulations; training and enforcement and cooperates in the Clean as We Go program. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements. Avoids any breakdown due to miss use or water damage. Reports all malfunctions and requests & follow up on repairs. Full understanding of functionality and maintenance of all equipment used. Ensures the workstation teams prepare food items consistently with high culinary standards and in accordance with set corporate culinary standards; as related to taste, consistency and attractive presentation. Remain hands on with all galley personnel in a cooperative, productive and effective manner. Attends meetings, training activities, courses and all other work-related activities as required from the Site Management Team. Qualifications: Minimum five years’ experience of which at least two years working as a Chef de Partie ( including apprenticeship ) experience in high volume kitchen environment. (Shipboard experience is preferred). Minimum of two years formal culinary training, culinary school degree required. Must be proficient in all stations in the kitchen. Proficiency in safe food handling, HACCP / USPH.       Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding and conflict resolution skills. Basic computer and math knowledge. Ship experience preferred. Ability to write new SOP’s for A Perfect Day implementation. Language Requirements: Have a good command of English to understand and enforce rules in a polite and effective manner. 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. All employees must be able to communicate in the English language 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. Physical Demands: Must be able to stand in the sun and endure external elements during work assignment. Long periods may be endured in hot humid outdoor environment While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. All employees must be physically able to participate in emergency procedures and drills. Ability to lift and/or move up to 50 pounds. Work Environment: Outdoors may be required to walk in extreme humid and hot conditions. Join us at Royal Caribbean Cruises Ltd., where great vacations begin with great employees! It is the policy of the Company to ensure equal employment and promotion opportunity to qualified candidates without discrimination or harassment on the basis of race, color, religion, sex, age, national origin, disability, sexual orientation, sexuality, gender identity or expression, marital status, or any other characteristic protected by law. RCL and each of its subsidiaries prohibit and will not tolerate discrimination or harassment.