Title: Assistant Cook (Entremétier/Garde-manger/Saucier/Breakfast)

Rating: Crew

Department: Galley Department

Reports to: First Cook, Sous Chef, Executive Chef

Direct Subordinates: Utility Cooks

Cabin: Shared


  • Must have good knowledge of international cuisine
  • Must have a complete education as a Cook
  • Must have basic school education
  • Must be able to deal with quality control, production control of passengers and crew menu
  • Must have at least 3 years of practical experience in a kitchen of a hotel or restaurant (one year experience on a cruise ship preferred)
  • Must have a good command of the English or German language


  • Be friendly to passengers and crew as well as focused on your work, this will result in good teamwork with best achievements in guest satisfaction.
  • Must be aware of and able to follow HACCP standards and company hygiene procedures.
  • The communication with the First Cook, Sous Chefs and Executive Chef must be in a respectful, friendly and professional way.
  • The guidelines and orders from your supervisors and managers must be followed in the most efficient way.
  • For every upcoming service all hot meals should be served as fresh as possible. The Assistant Cook has to handle the situation during service time for extra production if necessary.
  • The cooking time for the different items should be planned to meet times required to service.
  • All machines and equipment must be kept in good repair and must be handled with care at all times. Notify maintenance requirements to your supervisors.
  • All new galley crew are to be helped in understanding their duties and integrated into the galley team.
  • Ensure that the set st andards are held and crew members work according to their respective job descriptions.
  • To be aware and follow security/fire/safety procedures according to the Ship’s rules and regulations.

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