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 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 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