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River Ships

Commis de Cuisine

  • Assistance with preparation and cooking daily meals (including breakfast, lunch, Tea Time, dinner, etc.) for crew and guests in accordance with Executive Chef Manual and menu cycle
  • Conduction of stock takes; inventory according to company procedures
  • Preparation of opening and closing ships at start and end of season
  • Performance according to company standards and HACCP rules
  • Luggage duty on embarkation and disembarkation day
  • Correct storage of stock; establishing of par levels