Cruise Ship Management

Second Cook Job Description




Key Accountabilities


He has to assist the First Cook in all requested matters.

He 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 duties.


Subordinate Personnel


  • 3rd Cooks
  • Utility/Cleaner


Areas of Responsibility


  • He 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 prepares and cooks food to the highest standards to ascertain an efficient Food Service.


  • He ensures that all food items prepared and served are according to established standards and practices.


  • He is anxious to minimise spoilages and utilize food surpluses.


  • As needed, he trains and guides kitchen personnel.


  • He makes sure that all buffets are well presented.


  • He ensures that all food requests are executed to the fullest satisfaction of the passengers according to established standards and policies.


  • He forwards to the First Cook suggestions for improvements in raw materials, menus, cost savings and equipment.


  • He is aware of all fire, safety and emergency procedures.


  • He performs other duties if required since above stated describe only a regular working day.


  • He is available to work overtime if requested.


  • He takes part in the storage of food items when required.



Cleaning and Maintenance


  • He is responsible for the proper cleaning and sanitary matters of his working area and/or as delegated by the Executive Chef.


  • He handles all working material and equipment correctly and keeps it well cleaned.


  • He reports all necessary repairs to his Superior.


  • He 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.





  • 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 work station



  • 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 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 necklages are not to be worn on duty and more than one moderate size ring is not acceptable.


  • Smoking is not permitted while on duty.


Your cart: 0 Products 0,00
Your basket is empty.

Draw products in this panel or use the corresponding buttons [Buy now] to fill your basket.