The Cook is responsible for the preparation of the various menu items according to recipes and photos provi ded by shipboard management.
Essential Duties and Responsibilities
Operational
• Man a station in the galley, assigned by the Executive Chef, in order to become familiar with various tasks.
• Assist with the transportation of food items from the Main Stores to the galley.
• Clean and sanitize work area and utensils used, in accordance with Shipsan, the European sanitation program and United States Public Health Rules and Regulations.
• Be on standby in the galley periodically when the ship is subject to a Shipsan/ USPH inspection.
• Possess the ability to taste all foods to ensure correct preparation.
Training & Development
• Attend all meetings, training activities or classes related to assigned position as required.
Safety Responsibilities
• Maintain a safe and sanitary environment for all guests and crew members.
• Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
• Know and comply with Shipsan, the European sanitation program, and United States Public Health
Rules and Regulations pertaining to assigned working area.
• Participate in safety drills as required.
• Comply with Marella Cruises’ Safety and Pollution Prevention Program
• Comply with Marella Cruises’ Operating Procedures Resources.