Compliance with Safe working practices
l Ensuring and promoting a high standard of personal hygiene
l Monitoring of any illness that may affect work in the galley and food preparation areas
l Compliance and enforcement of MLC 2006 regards Food and Galley Safety and hygiene
l Assist with the running of the catering department, including:
– The preparation of all vegetables for each meal
– Preparation of the dining salon and duty mess rooms for all meals
– Cleaning and hygiene of the galley range and galley utensils after each meal
– Proper securing of the galley and storage of equipment and utensils between meals
– Collection, storage and proper disposal of all galley waste and associated garbage
– Ensuring that there is adequate food available for preparation of night meals during periods of
continuous cargo handing or maintenance activity
– Accounting of all extra meals provided to personnel such as Pilots, agents, Customs etc. This
information shall be provided to the Chief Cook on daily basis
l Maintaining the highest standards of cleanliness and hygiene of:
– Galley range and galley utensils
– Messrooms including fridges and microwave ovens
– Eating utensils and crockery
– Garbage collection bins in messrooms and galley
– Assigned specific cabins and areas of the accommodation
l Reporting any deficiencies or break downs of galley equipment to the Chief Cook
l Observing crew’s feedback for service improvement
l Assist as directed by the Chief Cook in the cleaning of storerooms and domestic refrigerators and
the loading and stowage of all galley supplies and provisions
l Prepare the tables in the Officers saloon, and Officers duty mess as assigned prior to each meal
l Be responsible for the making-up of bunks in the cabins to which have been assigned and for the
weekly exchange of linen and the supply of soap in those cabins
l Regularly account to the Chief Cook for all linen and supplies distributed and supplied
l Contribution to and promotion of Environmental compliance beyond other galley requirements