Major target is to keep the galley clean. He/She is responsible for his/her immediate working area and/or as the Executive Chef delegates.
Reports to
All Utility Men working in the Galley report directly to the First Cook. The entire kitchen staff including the Utility/Cleaner is subordinate to the Executive Chef and ultimately to the Hotel Manager.
Subordinate Personnel
None
Areas of Responsibility
He/She washes properly all china, silver and glassware and cleans all pots, pans and equipment, etc., as well as the general cleaning of galley. He/She cleans fruit, vegetables, potatoes, etc.
He/She assists Cooks with breakfast, lunch and dinner service to ensure an efficient Food Service for pax and crew.
He/She assists Cooks in all tasks to ensure an efficient breakfast, lunch and dinner service.
He/She washes and cleans all pots, pans and equipment, etc.
He/She cleans and sanitizes the whole galley, fridge, freezer, including floors, walls, steps leading below and elevator according the USPH standard.
He/She cleans all vegetables, potatoes, etc. and/or as delegated by the Executive Chef.
He/She assists in taking food and utensils needed for breakfast, lunch and dinner service to the respective service area.
He/She assists in all work as delegated by the Executive Chef.
He/She is aware of all fire, safety and emergency procedures.
He/She takes part in storage of food when required
He/She takes part in luggage handling when required.
He/She performs other duties if necessary, since above stated describe only a regular working day.
He/She assists in loading and unloading during the storage of food, beverages, consumables etc.
He/She is available to work overtime if requested.
Cleaning and Maintenance
He/She is responsible for the proper cleaning and sanitary matters of his/her working area and/or as delegated by the Chef.
He/She handles all working material and equipment with the necessary care and keeps it well cleaned.
He/She reports all necessary repairs to his/her Superior.
He/She is familiar with proper sanitation procedures and follows U.S. Public Health requirements.
Daily Routines for Utility/Cleaner – Galley
Morning
Washes pots, pans, utensils and equipment
Cleans vegetables, potatoes and salads as required by Cooks
Assists Cooks as required
Washes pots, pans, utensils and equipment
Assists Cooks as required
Assists service staff in returning luncheon items
Washes, rinses and sanitizes whole galley after lunch including floor
Evening
Washes pots, pans, utensils and equipment
Assists Cooks as needed
Checks all fridges, freezers and stores
Cleans and arranges them
Washes, rinses and sanitizes whole galley after dinner including floor
Following duties to be followed according to Executive/Chef
General cleaning
Cleans out all fridges, freezers and storeroom, then washes, rinses and sanitizes them
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.
