His/Her immediate working area or as the Maître d" delegates. Major area is the crew mess; he/she has to keep clean the mess room and all the buffets in that area.
Reports to
The Crew Mess Attendant reports directly to the Maître d’hôtel. The entire service staff is subordinate to the Maître d’hôtel and ultimately to the Hotel Manager.
Subordinate Personnel
None
Areas of Responsibility
He/She assists the Cook in taking food and utensils needed for breakfast, lunch and dinner for crew members to and from the respective service area.
He/She is responsible for preparing sufficient mise en place of cutlery, china, glasses, and ashtrays for officers and crew.
He/She is responsible for the cleaning and sanitizing of the whole crew and officer mess areas including floors, walls, fridges etc.
He/She checks on a continuous basis all equipment, switches, plugs, fridges etc. and reports any irregularities to the Maître d’hôtel.
He/She assists in storage procedures whenever requested.
He/She is aware of all fire, safety and emergency procedures.
He/She shows a co-operative work relationship with all other personnel.
Cleaning and Maintenance
He/She is responsible for the proper cleaning and sanitary matters of His/Her working area according to US Public Health requirements.
He/She handles all working material and equipment with the necessary care and keeps it well cleaned.
He/She is available to work overtime if requested.
Appearance/Personal Hygiene
The appearance of the entire personnel on board the ship reflects the reputation and image of the company; therefore a great deal of emphasis is placed on a professional appearance.
The Company expects you to maintain the highest standard of personal appearance and hygiene at all times.
If in passenger areas full uniform is to be worn: hat, scarf, jacket, name tag, pants and proper shoes.
Have a clean neat personal appearance.
Special attention to grooming, hygiene care and clean and proper uniforms and shoes.
Hair must be well groomed, neat and not extend over the shirt collar and always be kept clean.
A moustache is acceptable if kept neatly trimmed.
Big earrings and big necklaces are not to be worn on duty and more than one moderate size ring is not acceptable.
Smoking is not permitted while on duty.
Key Accountabilities
His/Her immediate working area or as the Maître d’hôtel delegates. Major area is the crew mess; he/she has to keep clean the mess room and all the buffets in that area.
Reports to
The Crew Mess Attendant reports directly to the Maître d’hôtel. The entire service staff is subordinate to the Maître d’hôtel and ultimately to the Hotel Manager.
Subordinate Personnel
None
Areas of Responsibility
He/She assists the Cook in taking food and utensils needed for breakfast, lunch and dinner for crew members to and from the respective service area.
He/She is responsible for preparing sufficient mise en place of cutlery, china, glasses, and ashtrays for officers and crew.
He/She is responsible for the cleaning and sanitizing of the whole crew and officer mess areas including floors, walls, fridges etc.
He/She checks on a continuous basis all equipment, switches, plugs, fridges etc. and reports any irregularities to the Maître d’hôtel.
He/She assists in storage procedures whenever requested.
He/She is aware of all fire, safety and emergency procedures.
He/She shows a co-operative work relationship with all other personnel.
Cleaning and Maintenance
He/She is responsible for the proper cleaning and sanitary matters of His/Her working area according to US Public Health requirements.
He/She handles all working material and equipment with the necessary care and keeps it well cleaned.
Appearance/Personal Hygiene
The appearance of the entire personnel on board the ship reflects the reputation and image of the company; therefore a great deal of emphasis is placed on a professional appearance.
The Company expects you to maintain the highest standard of personal appearance and hygiene at all times.
If in passenger areas full uniform is to be worn: hat, scarf, jacket, name tag, pants and proper shoes.
Have a clean neat personal appearance.
Special attention to grooming, hygiene care and clean and proper uniforms and shoes.
Hair must be well groomed, neat and not extend over the shirt collar and always be kept clean.
A moustache is acceptable if kept neatly trimmed.
Big earrings and big necklaces are not to be worn on duty and more than one moderate size ring is not acceptable.
