CHIEF COOK
General
• Report to the Master on all matters concerning victualing
• Report to the Chief Officer on all other matters
• Consult the Chief Engineer for maintenance of galley equipment and cold
room
• Assist the vessel management as required
. Meals
• Provide 3 daily meals
• Prepare and cater all meals (including breakfast) - buffet style
• Prepare meals considering:
o The number of people on-board
o Their religious requirements
o Cultural practices as they pertain to food
o The duration and nature of the voyage
• Prepare meals in respect of quantity, nutritional value, quality and variety
• Display and record daily menu plan for at least one week
. Stock Control
• Ensure victualing expenses are within approved limits
• Prepare reports and inventories of provisions and catering stores as required
by the Company
• Ensure proper stock controls and purchase of provisions and catering stores
• Ensure proper maintenance, inventory and operation of linen, pantry and
locker stores
5. Cleanliness/hygiene
• Ensure proper storage and maintenance of all catering stores and store rooms
• Responsible for the cleanliness and hygiene of all catering spaces
• Ensure compliance with procedures in GLSM chapter 07-06 - Catering