POSITONS
Chief Cook
Superior: Galley Department
Substituted By: Galley crew
Superior To: -
Qualifications And Experience: 2 years experience as Cook/Chief Cook , preferably on respective type of vessels.
Department: -
Immediate Supervisor: -
Reporting To The Position: -
The Chief Cook has the total responsibility for the catering department.
Administration
* The chief Cook is responsible to prepare purchase orders.
* Fill POB lists in provisions accounts
* Inventory of supplies each quarter. The Cost accounts sheet is a document Chief Cook on the vessel shall fill out, and send it to the Rem Maritime AS office.
Operation
* Daily preparing of food.
* Serving and good presentation of food in the mess room.
* Prepare the menu plan for each voyage with special view of the variety of food. It is the Chief Cook’s responsibility to hold a highly standard. (National and international)
* To participate in the preparing of meals according to watch rooster or if required.
* The Chief Cook is responsible for the hygiene in the, galley, mess room, dry provision, freezers etc. and that all rooms are maintained in a hygienic condition at all times.
* Prepare and maintain a “Cleaning Plan” including all accommodation onboard for daily, weekly and monthly cleaning.
* To prepare routines for changing, cleaning and caring of linen and to have the routines approved by the master.
* All linen is maintained in a clean and hygienic condition.
* At regular intervals check linen for tear and wear and order replacements if required.
Maintenance
* The company has implemented a planned Maintenance and Purchase system.
HSEQ
* HSEQ system: Comply fully the requirements in the Company’s HSEQ system, national as well as internationals rules and legislation’s and other precautions currently valid on board.
* Drills: Participates required in drills.
* HSEQ Activities: Actively take part in HSEQ meetings and programs, Non-conformities reporting etc.
* HSEQ plan: Ensure HSEQ Plan is implemented in the catering department.
Personal
* Certificates: Ensure STCW required certificates, HSE certificates, annual medical, required vaccination and other applicable and Company required certificates are valid at all time.
* HSEQ & Maritime Courses and seminars: Attend as required by the Company
Emergency procedure
Duty according to mustering list and emergency plan.
Inspections
* On behalf of the master carry out unexpected inspections of cleaning in cabins that are keep by the inhabitants.
Receipt of supplies
* The Chief Cook shall verify that all supplies delivered onboard are of the ordered quality and amount. It is the Chief Cook’s duty to refuse supplies not found to be according to the desired quality.
* All received supplies shall be stored properly and marked to clearly separate it from older supplies in the storage place.
Requisitions
* The Chief Cook is responsible to prepare requisitions for mess gear and others that normally are purchased by the head office and to have them approved by the master.
Waste
* Ensure that all regulations for the prevention of pollution with respect to discharge of garbage into the sea are followed at all times
Slop chest
* Supply vessels calling at ports often, do not need slop chest.
Supplies
* The chief Cook is responsible to prepare purchase orders. All purchasing shall be with written purchase orders. A copy of all locally issued purchase orders shall be forwarded to the head office.