Connect Caribé is a pioneering maritime ferry service dedicated to enhancing connectivity and fostering economic growth across the Caribbean region, providing seamless travel and trade solutions for both passengers and cargo.

 

JOB DESCRIPTION

 

Position Summary

The Cook has the responsibility to prepare the groundwork for the daily menu items under a minimal supervision of his section leader or manager and following recipes and guidelines provided.  Cooks follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make an attractive presentation for each meal. 

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Essential Duties and Responsibilities

• Follow recipes, including measuring, weighing and mixing ingredients 

• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods 

• Present, garnish and arrange final dishes 

• Maintain a clean and safe work area, including handling utensils, equipment and dishes 

• Handle and store ingredients and food 

• Maintain food safety and sanitation standards 

• Clean and sanitize work areas, equipment and utensils 

• Execute opening and closing procedures 

• Set up workstations with required ingredients and equipment. Ensure ingredients and final products are fresh 

• Accommodate guests’ special requests. Occasionally serve food 

• Operate kitchen equipment such as broilers, ovens, grills and fryers 

• Prepare all basic food items for the menu requested by supervisor. 

• Maintains assigned area in preparation for announced or unannounced Public Health type inspection either done by the Food & Beverage Manager or the actual inspectors. 

• Reports for duty at assigned times, follows supervisor’s instructions and ensures that personal appearance, uniform and personal hygiene are in accordance with the company’s rules and regulations. 

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Required Qualifications and Skills

• Must be familiar with the galley layout in terms of safety and security, must have a full understanding of ships rules/regulations (SMS) and participate in all required safety drills/training. 

• Culinary School degree  

• High school graduate, with a minimum of 3 years in kitchen operations. 

• Previous Cruise ship experience preferred but not essential. – preferred 

• Must possess advanced knife handling skills. 

• Must be able to work in any section of a kitchen. 

• Must have a good food knowledge and understanding of culinary terms. 

• Must be able to read, understand, follow and prepare company recipes. 

• Must be proficient in effecting completing tasks, work efficiently and productively. Microsoft Office Suite  

• Food Hygiene Certification preferred but not essential. 

• STCW. 

• While performing the duties of this job the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and smell. The employee must be able to lift or move up to 55 pounds (20 kilograms) without assistance. 

• Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation. 

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Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required for this job. Functions, duties, responsibilities, and activities may change at any time as per assigned position.