Additional description
Familiarising himself with the details of the vessel’s construction, store rooms, galley, safety and other equipment;Responsible to the Master through the Chief Officer for the administration, supervision and economical use of the ship’s provisions and for the monitoring of overtime hours for the Catering staff;Preparing the menu and meals for all personnel onboard and guests, taking into account ethnic requirements;Ensuring compliance with hygienic requirements and reporting deficiencies to the Master;Assisting the Master in preparation of provision and stores requisitions, the department’s Budget Planning and follow-up;Maintaining a high standard of general cleanliness and hygiene of all mess-rooms, day-rooms, provision storerooms, freezers, galley and the prevention of infestation;Cleaning of all areas under his responsibility;Examining galley stoves and fume extractors for a build up of grease. Scuppers must be kept clean and free from debris with the water traps fitted;Ensuring that the Galley stove and other electrical appliances are switched off before the Galley is vacated each night;Ensuring full compliance with Garbage Management Plan as segregation, collection and storage of waste;Any other duties as instructed by the Master.Act upon SEEMP recommendations and reports/provide feedback to Environmental Officer.