The 1st Commis reports to the Sous Chef and is usually assigned to work under the direct supervision of a Demie Chef Du Partie. He/she is involved in the daily galley production of food items. In addition to specifically assigned tasks, he / she will provide general assistance to the DCDP and or any member of the galley department as instructed by the Sous Chef or the Executive Chef. Among other responsibilities the 2nd Commis must:
- Have oral and written command of the English Language as required by company policy.
- Have the ability to read, interpret and follow company rules and specifications.
- Must have a degree in gastronomy.