POSITONS
Cook
Superior: Chief Cook
Substituted By: Galley crew
Superior To: Galley crew
Qualifications And Experience: 2 years as cook. Relevant experience on respective vessel types to be considered as an advantage
Department: -
Immediate Supervisor: -
Reporting To The Position: -
The Cook has the overall responsibility for the galley department, and is reporting to the Master.
Administration
* Run galley department according to Catering Manual found in companies SMS.
* Keep Galley, refrigerator and freezer rooms to a high standard of hygiene and cleanliness.
* Good maintenance, housekeeping and orderliness to be kept in the Galley, refrigerator and freezer rooms.
* Carry out Cook’s duties in line with International standards lay down in IMO’s rules and legislations and according to “Good seamanship”.(STCW 95)
* Maintain an up-to-date inventory list of all galley equipment.
* Prepare and hand to the master a report of all supplies he is responsible for in due time for custom clearances.
* Assist the Master in preparing port authorities papers and documents should such assistance be requested.
Operation
* Report damage equipment to your immediate supervisor.
* Required clothing and PPE to be worn during food preparation.
Maintenance
* Receive and execute the day’s work order according to the planned maintenance program. Any irregularities and deficiencies found to be reported to supervisor.
* Use of chemicals: Follow carefully MSDS for relevant chemical.
HSEQ
* HSEQ system: Comply fully the requirements in the Company’s HSEQ system, national as well as international rules and legislations and other precautions currently valid on board.
* HSEQ Activities: Actively take part in HSEQ meetings and programs, Non-conformities reporting etc.
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
Inspections
Receipt of supplies
* The Cook shall verify that all supplies delivered onboard are of the ordered quality and amount. It is the 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 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
* On behalf of the Master ensure that necessary toiletries are carried in the slop chest, that all sales to crew are properly accounted for and that a report of such sales and stock remaining on board is submitted to the Master at the end of each trip. If slop chest is implemented onboard.
Supplies
* The 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.