Cook – Sushi (Royal Caribbean Cruises, Ltd.) Position Available In Miami-Dade, Florida

Job Description:

Royal Caribbean Cruises Ltd. is now searching for a talentedindividual to join our Sushi team. As part of the culinary team youwill be responsible for preparing and cooking high quality Asianfoods, including sushi, while observing the highest sanitationstandards. To be successful as part of this team, previousexperience in a buffet setting with Asian offerings, a Japaneserestaurant, or an Asian restaurant is required.

Essential Duties and Responsibilities:

• Each culinary shipboard employee reports to their workstationassignment on time and properly groomed and dressed according toRoyal Caribbean International?s Gold Anchor Standards. Thisincludes a clean uniform, name tag, chef?s hat, apron, hair net forladies and specified safety shoes and appropriate personalprotection equipment.
• Collaborates with the assigned station-head, usually the Chef dePartie or Sous Chef to review the requirements of the day?s mealsand time frames for restaurant service. Takes part in ordering andcost controlling food requisitions to avoid over production andunnecessary food wastage. Follows Company recipes to produceconsistent results.
• Adhere to all sanitation requirements including product rotation,temperature maintenance log, storage procedures, cookingrequirements and handling techniques with regard to HACCP, publichealth standards and kitchen cleanliness. USPH, a plus.
• Maintains cleanliness of all utensils and equipment in theirassigned section, taking care not to splash water inside theelectrical components to prevent damage.

Handle carefully allequipment by placing them in the right storage areas and neverallowing anything to drop onto the floor while transporting toother location. Report immediately to supervisor any equipment thatis out of order or needs to be repaired.

• Understand and follow Time and Attendance policy, take initiativeto prevent unnecessary overtime by organizing work station andplanning ahead by anticipating menu requirements. Attends meetings,training activities, RCCL culinary training course and all otherwork-related activities on time.
• Follow Company and departmental environmental practices tominimize wasted energy and resources.
• Maintain appearance and uniform standards.

Knowledge and Skills:

• Ability to perform basic sushi preparation/methods includingportioning, chopping and storing food. Must possess knowledge of avariety of knives to slice, dice, chop, julienne, etc., and possessgood knife skills.
• Ability to identify and operate common kitchen equipment such asrice cookers, mixers, deep fat fryers, ovens, Bain Marie, etc.

Support pantry when assigned.

• Ability to identify basic food items from the galley andprovision room.
• Ability to work positively and cooperatively in a diverse teamenvironment to meet overall established time frames for the entirefood service operation.
• Ability to read, interpret, and follow detailed directions,instructions and recipes.
• Ability to speak English clearly, distinctly and cordially withguests.
• Ability to read and write English in order to understand andinterpret written procedures. This includes the ability to give andreceive instructions in written and verbal forms and to effectivelypresent information and respond to questions from guests,supervisors and co-workers. Be able to compute basicarithmetic.
• Computer skills a plus.

Basic Math skills preferred.