As a 2nd Cook in the Galley section, you will be responsible for assisting the culinary team in meal preparation, cooking, and maintaining cleanliness in the kitchen area. Your role will involve supporting the Chief Cook and other senior kitchen staff in delivering high-quality meals to guests and crew on board a vessel. Here is a detailed job description for the position of 2nd Cook in the Galley section:

1. Food Preparation and Cooking:
– Assist in the preparation and cooking of meals, following standardized recipes and portion control guidelines.
– Cut, chop, and portion ingredients, ensuring proper food handling and hygiene practices.
– Cook and assemble dishes according to established recipes, maintaining consistency in taste, texture, and presentation.
– Monitor cooking times and temperatures to ensure food is cooked to the required specifications.
– Assist with the plating and garnishing of dishes, ensuring they are visually appealing and meet quality standards.
– Adhere to food safety and sanitation guidelines, including proper storage, handling, and labeling of food items.

2. Kitchen Assistance and Support:
– Assist the Chief Cook and other senior kitchen staff in daily kitchen operations.
– Prepare mise en place, including measuring ingredients, washing and peeling fruits and vegetables, and organizing kitchen tools and equipment.
– Assist in the receiving and storage of food supplies, ensuring proper stock rotation and maintaining inventory levels.
– Clean and sanitize kitchen surfaces, equipment, and utensils, following established cleaning protocols.
– Assist in the setting up and dismantling of buffet stations and food service areas.
– Support the galley team in maintaining a clean, organized, and efficient kitchen environment.

3. Quality and Safety Compliance:
– Follow established food safety and hygiene standards, including HACCP principles and proper handling of raw and cooked food.
– Monitor and maintain cleanliness, organization, and functionality of workstations, equipment, and utensils.
– Ensure compliance with all health, safety, and sanitation regulations in the galley area.
– Report any food safety concerns or equipment malfunctions to the Chief Cook or senior kitchen staff.
– Assist in maintaining temperature logs and other necessary documentation related to food safety and hygiene.

4. Teamwork and Communication:
– Collaborate and communicate effectively with the culinary team, ensuring smooth coordination and workflow.
– Follow instructions and guidelines provided by the Chief Cook and senior kitchen staff.
– Support and assist other kitchen staff during busy periods or special events.
– Participate in training sessions, team meetings, and performance evaluations.
– Maintain a positive and professional attitude while working in a team-oriented environment.

Requirements:
– Previous experience as a Cook or in a similar kitchen position, preferably in a maritime or hospitality setting.
– Basic culinary knowledge and familiarity with food preparation techniques and cooking methods.
– Understanding of food safety and hygiene practices, including proper food handling, storage, and sanitation.
– Ability to work in a fast-paced environment and prioritize tasks effectively.
– Physical stamina and ability to stand for long periods, lift heavy objects, and work in a demanding kitchen environment.
– Excellent teamwork and communication skills, with the ability to follow instructions and collaborate with others.
– Flexibility to work in shifts, including weekends and holidays, as per the vessel’s operational requirements.
– Proficiency in English is usually required, and additional language skills may be advantageous.

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