1st Cook for cruise vessel Paspaley Pearl
Department: Hotel
Employment Type: Contract
Location: Shipboard
Description
V.Ships Leisure is looking for 1st Cook on behalf of Paspaley Pearl
Key Responsibilities
• The Commis Chef (Cook) supports the Sous Chef in the efficient operation of their designated galley section. This role encompasses preparing high-quality meals for guests, officers, and crew, ensuring food safety standards are upheld, and contributing to a clean, well-organized, and cost-effective kitchen. The Commis Chef (Cook) is also responsible for supervising the Galley Utility and ensuring smooth buffet service in both guest and crew areas.
• Support the Sous Chef in daily section operations to ensure efficient, cost-effective food service
• Assist in supervising and training the Galley Utility
• Ensure food production meets required standards for quality, portion control, and presentation across all service areas
• Assist in the preparation and baking of a variety of breads, pastries, and sweet baked goods as per daily menus and standards
• Support the creation and plating of desserts for lunch and dinner service, including cakes, tarts, mousses, puddings, and frozen desserts
• Follow recipes and portion guidelines accurately under the direction of the Head Chef or Sous Chef
• Ensure consistency in taste, appearance, and texture of all pastry and dessert items • Prepare desserts, including sauces, garnishes, and decorative elements
• Assist with the setup and replenishment of buffet and à la carte presentations
• Maintain hygiene and food safety standards in all pastry and dessert prep areas, including correct storage and labelling
• Clean and maintain pastry tools, mixers, ovens, and refrigeration units regularly
• Monitor baking times and oven temperatures for consistency and quality
• Assist with stock rotation, inventory checks, and reporting shortages of pastry supplies
• Help maintain low food cost and minimize waste through accurate production, portioning, and stock COOK JOB DESCRIPTION Rev. 5.3 (12/18) Page 2 of 2 control
• Prepare meals for the crew in accordance with the menu cycle, dietary needs, and galley standards
• Adhere to proper food safety and sanitation procedures (AMSA & State Port Health).
• Participate in the loading and storing of provisions under the direction of the Head Chef and Sous Chef
• Verify and report on the quality and quantity of goods received in the section; escalate discrepancies as required
• Follow and maintain galley cleaning schedules and ensure logs are accurately completed
• Ensure safe handling of all food items including meat, poultry, seafood, and ready -to-eat items
• Maintain proper buffet setups and replenishment in both guest and crew mess areas
• Support the Sous Chef in catering for special dietary requirements
• Promote effective communication and teamwork across the galley and other departments • Assist in reporting equipment defects or hazards in line with company policy
• Help resolve guest feedback related to food where appropriate
• Contribute to daily, weekly, and end-of-cruise documentation and reports.
• Assist with daily meal counts and garbage duties in accordance with safety and environmental procedures
• Work scheduled hours in accordance with MLC and vessel operational needs
Education/Experience/Qualifications:
• Certificate of safety training (CoST – STCW Reg VI/1)
• Security awareness training (STCW Reg VI/6)
• Crowd Management and safety training certificate (STCW Reg V/2)
• Crisis Management & Human Behaviour (STCW Reg V/2)
• Approved Certificate of medical fitness (Marine Order 76)
• Food Handling Certificate (SITXFSA005)
• Responsible service of Alcohol (RSA) valid for Queensland, Northern Territory and Western Australia
• Excellent written and spoken English
