Cook

About the role

The Cook supports the Chef Tournant by leading kitchen operations, training staff, and ensuring high food quality and safety standards across the outlet.

Key responsibilities

• Lead and train kitchen staff, overseeing mise-en-place and food service.
• Maintain inventory, ordering, and reconciliation of food items.
• Ensure compliance with NCL policies, USPH/FDA standards, and safety procedures.
• Document waste, adjust requisitions, and assist with budget adherence.
• Prepare for additional culinary contingencies in any outlet.

Required profile

• Intermediate to advanced English communication skills.
• Minimum two years culinary experience, including one year in a hot production supervisory role.
• Experience on a cruise ship or high‑volume hotel/restaurant.
• Professional appearance, good hygiene, and ability to work 7 days a week.

Required skills

• Advanced knowledge of basic cooking techniques (roasting, broiling, braising, sautéing, frying, grilling).
• Ability to work in production or line capacities.
• Basic knowledge of cold food production (salads, dressings, sandwiches, hors d’oeuvres).