First Cook, Cruise Vessel - Pastry & Buffet Galley Lead

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 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.