V.Ships Leisure is looking for 1st Cook on behalf of Paspaley Pearl

• 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 COOK JOB DESCRIPTION Rev. 5.3 (12/18) Page 2 of 2 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 

 • 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