Job Description

Work with the Chef to coordinate and carry out the preparation of all meals (i.e.,
breakfast, lunch, and dinner – including appetizers desserts and occasional hot snacks.)
Typically, the Assistant Chef is responsible for early morning preparation of breakfast
pastries such as coffee cakes or muffins, but such assignments vary, and are entirely at
the Chef's discretion.
Help the Chef prepare meals using a variety of normal kitchen tools, as well as galley
appliances such as food processors, mixers, blenders, ovens, ranges and grills.
Help plate meals for guests and, on occasion, help arrange sack lunches for guests
planning extended outings.
Ensure healthful foods are available for crew during turnaround times in port.
Rinse and clean dishes, pots, pans and utensils. Store in cupboards, drawers and bins.
Help maintain all cooking items and service items in orderly and absolutely sanitary
condition according to good health-keeping practices, government regulations and TBC
standards.
Regularly clean and sanitize galley walls, range hood, overheads, cabinet faces, reefer
and freezer interiors, and cabinet interiors.
At least once per day clean and sanitize galley work surfaces, reach-in cooler doors,
range surfaces and galley floor. Launder dish-drying cloths and aprons. Ensure
cleaning materials are stocked.
Whenever necessary, assist Stewards with bussing and cleaning dining area after meals.
Upon direction from supervisor or Captain, undertake other duties such as
cleaning/storing sport caught fish, handling lines or fenders upon entering or leaving
port, assisting with greeting or sending-off guests, helping with luggage, etc

Required Knowledge, Skills, and Abilities

• genuine passion
• willingness to learn
• ability to skilfully multitask

Education + Experience

• Qualification: Diploma