Job Description

Summary of Responsibilities

• To prepare, cook and plan complete meals or individual dishes for vessel staff.
• Maintains his assigned area in preparation for announced or unannounced Public Health type inspection.
• Reports for duty at assigned times, follows his/her supervisor’s instructions and ensures that personal appearance, uniform and personal hygiene are in accordance with the company’s rules and regulations.
• Responsible for cost containment through the proper use, handling, and maintenance of records, reports, supplies, and equipment.
• Must be familiar with the galley layout in terms of safety and security, must have a full understanding of ships rules/regulations (SMS) and participate inn all required safetydrills/training.
• Order supplies and equipment
• Clean Kitchen and work areas
• Determine proper size of food portions
• Estimate food requirements and costs
• Develop and initiate cost-cutting ideas without sacrificing the quality and tastes of then dishes.
• Maintain and manage kitchen expenses, food cost, inventory and staffing within thebudgetary limits

Required Skills or Experience

•  To complete STCW 5 element crew basic training.
• To hold an ENG1 medical fitness certificate (or recognised equivalent)
• To hold a recognized Food Safety Certificate.
• Complete the appropriate education and training which meets the minimum vocational and acadmic standard
• All applicants must show at least twelve months sea service. Sea service must be shown in Discharge Book entries, or Certificates of Discharge
• Must possess a good basic professional knowledge of all sections in a classic kitchen.
• Must possess advanced knife handling skills.
• Ability to prioritize tasks and work independently; strong organizational, interpersonal and