Key Accountabilities

  • 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

  • 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
  • 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.
  • Smoking is not permitted while on duty.
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