Mystic Cruises is an expedition ocean cruise line offering an incredibly intimate view of some of the world’s most exciting destinations, including Antarctica, the Arctic region, Northern Europe, and the Mediterranean, in an ecofriendly way, but with all the comfort of a fivestar service. Mystic Cruises sail into the heart of landmark cities, as well as to small, exclusive ports where larger vessels cannot enter, to provide our guests onceinalifetime experiences. With a strong commitment to environmental sustainability, Mystic Cruises implemented technological innovations on its ships in order to ensure a minimal impact of its operations.

• To follow supervisors instructions for Menu plans and daily preparation;
• To take active part in the actual food preparation;
• To ensure that products are consistently prepared according to the highest possible standards;
• To comply with the latest Health and Sanitation regulations (USPH and all other Port Health Authorities) at all times;
• To know the requirements of the Menus and to plan ahead for operational needs accordingly;
• To report work orders to the Sous Chef when deficiencies are noted or when maintenance is required;
• To complete a Work Registration Form correctly every week and to submit it to the Sous Chef in a timely manner.
• Monitor and check stock in the stores ad inform supervisor;
• To adhere to, and to ensure that the Staff in assigned section in the Galley adheres to all Company Policies and Procedures, Manuals and Directives;
• Other responsibilities, as assigned, but not limited to the above.

• Culinary Institute Diploma or Chef Certification or other relevant apprenticeship required;
• Minimum of three (3) years expereience in a hotel or restaurant, or three (3) years’ onboard a cruise ship in similar position required;
• A sound knowledge of culinary arts and fine dining is required;
• Very good spoken English;
• Good communication skills;
• Good organizational skills and must show attention to detail;
• Must undergo onboard USPH and HACCP training. Knowledge in this area is a plus;
• Must have initiative and the ability to work independently;
• Must be able to remain calm under pressure;
• Must have an outgoing, charming and friendly personality.

Financial Responsibilities

• To communicate with the Sous Chef to keep left over food to a minimum in order to keep the food cost at a minimum;
• To be cost conscious with the use of cleaning materials and other consumables:
• To ensure that Company property is maintained properly and treated with respect at all times.

Safety Responsibilities

• To properly use Personal Protective Equipment in work areas at all times:
• To practice Safe Lifting Techniques at all times;
• To practice Safe/Proper Galley Equipment handling at all times;
• To be familiar with the Ship`s Emergency plan.

Emergency Duties

• To follow instructions on Safety Card;
• To participate in Guest/Crew Lifeboat Drills as per instructions;
• Other safety responsibilities, as assigned, but not limited to the above.

Team Communications and Meetings

• To attend meetings with the Galley Staff on a daily basis;
• To communicate with the Sous Chef on a regular basis.