SECOND COOK

KEY ACCOUNTABILITIES
• He/She has to assist the First Cook in all requested matters.
• He/She is responsible for the immediate working area and/or as the Executive Chef delegates.
REPORTS TO
• The Second Cook reports directly to the Sous-Chef. The entire Galley Staff is subordinate to the Executive Chef and ultimately to the Hotel Manager.
• In the absence of the 1st Cook, the Second Cook will take over his/her duties. SUBORDINATE PERSONNEL
• 3rd Cooks
• Utility/Cleaner
AREAS OF RESPONSIBILITY
• He/She is responsible for the presentation of food and buffets. Cooking and food preparation in the kitchen to the agreed and established standards and to the satisfaction of the passengers.
• He/She prepares and cooks food to the highest standards to ascertain an efficient Food Service.
• He/She ensures that all food items prepared and served are according to established standards and practices.
• He/She is eager to minimize spoilages and utilize food surpluses.
• As needed, he/she trains and guides kitchen personnel.
• He/She makes sure that all buffets are well presented.
• He/She ensures that all food requests are executed to the fullest satisfaction of the passengers according to established standards and policies.
• He/She forwards to the First Cook suggestions for improvements in raw materials, menus, cost savings and equipment.
• He/She is aware of all fire, safety and emergency procedures.
• He/She performs other duties if required since above stated describe only a regular working day.
• He/She is available to work overtime if requested.
• He/She takes part in the storage of food items when required.
  
CLEANING AND MAINTENANCE
• He/She is responsible for the proper cleaning and sanitary matters of his/her working area and/or as delegated by the Executive Chef.
• He/She handles all working material and equipment correctly and keeps it well cleaned.
• He/She reports all necessary repairs to his/her Superior.
• He/She is familiar with proper sanitation procedures and follows Public Health requirements.
• As our Company grows, so will our need for loyal, skilled management. Therefore, our Galley personnel have every opportunity of promotion to higher positions.
DAILY ROUTINES FOR SECOND COOK MORNING
• Responsible for preparation of Luncheon Buffet, cold meat, seafood platter, all hot dishes including the various sauces and desserts for lunch
• Works behind buffet, carving main dishes (hot or cold)
• Stores leftovers and surpluses in a manner to protect them from contamination
• If necessary, starts preparations for the following day.
• Cleans his/her work station
EVENING
• Prepares for midnight snack and for Cocktail Parties
• Assists First Cook in final preparation for dinner service
• Assists during dinner
• Stores leftovers and surpluses in a manner to protect them from contamination
• Checks and organises all fridges, freezers and stores
• Cleans his/her work station according to standard sanitation practices
APPEARANCE/PERSONAL HYGIENE
   • The appearance of the entire personnel on board the ship reflects the reputation and image
of the company; therefore a great deal of emphasis is placed on a professional appearance.
• The Company expects you to maintain the highest standard of personal appearance and hygiene at all times.
  • If in passenger areas full uniform is to be worn: hat, scarf, jacket, name tag, pants and proper shoes.
• Have a clean neat personal appearance.
• Special attention to grooming, hygiene care and clean and proper uniforms and shoes.
• Hair must be well groomed, neat and not extend over the shirt collar and always be kept clean.
• A moustache is acceptable if kept neatly trimmed.
•  Big earrings and big necklaces are not to be worn on duty and more than one moderate size ring is not acceptable.
• Smoking is not permitted while on duty.