2nd Cook

About the role

The 2nd Cook is responsible for delivering high‑quality, efficient, and technically excellent food preparation while upholding public health standards and aiming for total guest satisfaction.

Key responsibilities

• Prepare and cook food according to company recipes, menu cycles and quality standards for breakfast, lunch, dinner, room service and special events.
• Maintain proper food storage, handling and inventory practices to ensure freshness and minimise waste.
• Set up and organise assigned workstations and follow strict public health and food safety regulations.
• Monitor and record refrigerator temperatures and ensure readiness for health inspections.
• Deliver personalised guest service, including awareness of allergies and dietary requirements.
• Maintain cleanliness, sanitation and proper use of galley equipment, reporting any defects promptly.

Required profile

• Valid STCW95 certification.
• Minimum 4 years' experience in a similar position at an international 5‑star establishment.
• Good knowledge of international cuisine and public health policies.
• Excellent fluent English (verbal and written) – the working and safety language on board.
• Physically and medically fit with strong moral integrity.

Required skills

• Strong knife skills.
• Ability to read, interpret and demonstrate culinary fundamentals.