HAL - 1st Commis Cook - PT. Ratu Oceania Raya

Pocruises; Tangerang Selatan; On-site; IDR 181,693,000 - 282,634,000; Full time

Job summary

Pertasang PT. Ratu Oceania Raya is seeking a HAL - 1st Commis Cook to join the Galley on a fixed-term cruise assignment. You will supervise and assist the kitchen team in hands-on prep, ensuring adherence to recipes, quality, and USPH standards while working under the Chef de Cuisine TAM.

You will oversee production, coaching junior cooks, and maintaining cleanliness and safety across the galley, aiming for on-budget operations and consistent high-quality meals for passengers and crew.

Qualifications

• 3+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant.
• Experience supervising a small team and training junior cooks.
• English reading/writing ability is required.
• Certified advanced food safety program (VSP preferred).

Responsibilities

• Direct, supervise and assist galley team in prep for service to passengers and crew.
• Follow company recipes, menus and quality standards at all times.
• Adhere to production schedules and control costs and waste.
• Ensure proper storage, receiving and inventory control in station.
• Coach and mentor Commis and Assts; maintain cleanliness and sanitation.
• Monitor equipment and report needs for repair or replacement.

Skills

Multitasking

Team player

Culinarian

High volume

Staff mentoring

Education

Culinary degree

Job description

HAL - 1st Commis Cook - PT. Ratu Oceania Raya

Department: Galley

Employment Type: Fixed Term Contract

Location: Indonesia - PT. Ratu Oceania Raya

Reporting To: Chef de Cuisine TAM

Description

Directs, supervises and assists in the activities of team members engaged in the preparation (hands on approach) of the established quality of food for service to passengers and crew as assigned.

Key Responsibilities

• Comply with company policy regarding waste separation and environmental compliance. Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Always carries out production in assigned area / station according to Company recipes and specifications standards as directed by the Chef de Partie or Sous Chef
• Always adheres to the daily production schedule, under the direction of the Chef de Partie, as required by the itinerary and various outlets.
• Always ensures that assigned section recipe files are maintained.
• Regularly seeks guidance from Chef de Partie in executing production according to Company recipes.
• Demonstrates an ongoing understanding of the ingredient consumption required for daily production and always informs Chef de Partie when fluctuations occur.
• Always ensures for direction supervising to all Commis Cook and Asst Cooks and assisting in the preparation of all food in the assigned partie in the kitchen in accordance with the established company menus and recipes.
• Controls actual hours worked of the employees assigned to his assigned station and reports any discrepancies between these and the published work schedules to Chef De Partie
• Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie
• Maintains a high level of productivity, cleanliness and sanitation throughout in the assigned department.
• Continually coaches direct reports in menu and recipe knowledge, production skills and culinary techniques, product holding techniques, and presentation and delivery of the product, under the direction of the Chef de Partie
• When appropriate, ensures batch cooking / preparation process is practiced eliminating food waste.
• Performs all assigned tasks in a cost-efficient manner while adhering to the highest quality standards possible.
• Always handles and utilizes all materials and goods with the utmost care during production to eliminate waste; monitors and coaches assigned staff to do the same.
• Ensure that the departmental culinary operation remain on budget and allotted targets are met in your assigned station.
• Always meets cost targets as directed by the Sous Chef / Chef de Partie
• Ensure that all food GSS targets are met for food ratings in your assigned station.
• Perform other job-related functions as assigned.

Core Capabilities

• Multi-tasking
• Teamplayer
• Able to learn
• Culinarian and manager
• Able to manage high volume and fine dining teams
• Self-proficient to perform any culinary task and to guide and mentor other culinarians.

Desired Skills & Experience

• Required: 3+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Required: 1+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
• Required: Proven ability to provide culinary supervision, training and delegation of at least 2 culinary subordinates.
• Required: Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Required: Extensive kitchen machinery and knife safety knowledge.
• Required: Ability to effectively read, write and speak English.
• Preferred: Experience working in all major culinary brigade stations with extensive knowledge in designated station.
• Preferred: Degree from accredited culinary college or university.
• Preferred: Working knowledge of computers and the ability to navigate within a variety of software programs.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.