Assistant Cook

ORGANIZATION: Explora Journeys





The primary responsibility of the Assistant Cook is to prepare the groundwork for the daily menu items under the supervision of the section leader or manager and follow the recipes and guidelines provided.



  • Possess basic professional knowledge of all sections in a classic kitchen.
  • Prepare all basic food items for the menu as requested by the supervisor.
  • Possess advanced knife handling skills.
  • Able to work in any section of a galley.
  • Possess excellent food knowledge and a full understanding of culinary terms.
  • Read, understand, follow and prepare company recipes.
  • Ensure that Public Health rules and regulations are followed on a daily basis.
  • Ensure that the assigned area of responsibility is ready for the announced or unannounced inspection conducted by Ship Management or local authorities.
  • Responsible for cost containment through the proper use, handling, and maintenance of records, reports, supplies, and equipment within the assigned section.
  • Possess familiarity with the galley layout in terms of safety and security.
  • Ensure that all safety procedures are followed.
  • Attend any early stand-by in the galley for USPH purposes.
  • Assist the Procurement team with storing operations and quality control.



  • High School education or international equivalent.
  • Minimum of 3 years in kitchen operations.
  • Fluent in written and spoken English.
  • Communicate effectively with the senior management.
  • Possess the ability to lead and make decisions.
  • Good administrative skills.
  • Experienced in coaching subordinates.
  • Must be cost and quality conscious.
  • Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
  • Culinary School degree.
  • Food Hygiene Certification is preferred but not essential.



  • Possess a valid passport and seaman book.


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