Key Accountabilities

  • Ordering of all Food & Beverage supplies, approved and signed by the F&B Manager. Reviving and inspecting all supplies for quality and accurate quantities (all the above with assistance from Executive Chef and Bar Manager).

Reports to

  • He/She reports direct to the Food and Beverage Manager.

General Duties and Responsibilities

  • He/She maintains the entire dry and refrigerated stores in an orderly and sanitary manner. He/She washes properly all china, silver and glassware.  He/She cleans provision rooms, galley and assists Cooks to ensure an efficient Food Service for pax and crew.
  • He/She takes care of all stores arriving from Shore side (with the help of other Cooks) and is responsible for the proper and safe storage of all goods.
  • He/She is responsible (with other Cooks) for storing all products in the right place and controls quantities received.
  • He/She distributes all products in accordance with written orders to the sub-departments. No delivery of items without a written Requisition.
  • He/She unloads and transports dry and wet garbage.
  • He/She makes an inventory control and spot-checks whenever requested by the Hotel Manager.
  • He/She presents information to the Executive Chef on which items are to be used first.
  • He/She returns food surpluses from the galley to the stores.
  • He/She assists Cooks in all tasks to ensure an efficient breakfast, lunch and dinner service
  • He/She assists when time permits in the washing of china, silver and glassware.
  • He/She cleans and sanitizes the whole galley, fridge, freezers, dry goods store, including floors and steps and elevator.
  • He/She assists in all work as delegated by the Executive Chef.
  • He/She checks on a continuous basis all equipment, fridges, switches, plugs, lights and reports any irregularities to the Executive Chef.
  • He/She is aware of all fire, safety and emergency procedures.
  • He/She is available to work overtime if requested.

Inventory of duties

  • Ensuring proper rotation of food and use FIST IN FIRST OUT procedure.
  • Receiving food supplies with quality assistance from the Executive Chef.
  • Receiving Beverage Supplies with the assistance from the Bar Manager.
  • Checking all received Provisions for accuracy to the delivery note/invoice from the individual suppliers.
  • Keeping an updated F&B inventory at all times (daily).
  • Take each cruise a physical inventory of the entries storerooms.
  • Daily issuing of Food & Beverage supplies to the respective departments according to written requests approved and stored by the responsible department heads.
  • Make sure NO Food or Beverage is leaving the storerooms without written requisition and ensure proper rotation of all food items.
  • Report any discrepancies to the F&B Manager.
  • Controls qualities and costs together with the Executive Chef / Bar Manager.
  • Submits slow moving for inventory list monthly to the Executive Chef.
  • Keeps the storerooms neat and clean at all the time as instructed by the F&B Manager who will conduct inspections.
  • Assures USPH standards.
  • Trains storerooms Assistance to the proper USPH standards and procedures and cleaning using the vessel manual.
  • Follows up on the vessels self inspection according to manual.
  • Prepares a voyage report at the end of the cruise to be signed by the F&B Manager and send to the head office ashore.
  • The F&B Manager has to evaluate provision Crew periodically as specified by the company (all 3 month).
  • Make sure that all equipment is working up to standards and food is stored manner all technical discrepancies must be reported in written form to the F&B Manager ASAP.
  • Control and monitor in accordance with the company rules all the temperatures from the storerooms.

Internal Distribution of Goods

  • He/She follows the internal requisitioning procedures and distributes all goods according to the established delivery schedules.
  • He/She ensures that all requisitions are signed by the authorized staff and notifies the correct person when requirements cannot be met.

Inventory Control

  • Spot-check inventories will take place at irregular intervals arranged by the Chef de Cuisine/Hotel Manager.

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 Executive 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.

Storage routines

Keeping Food Safe
  • Unlike fine wines, some other beverages and some cheeses, food does not improve while in storage.
Basic rules are:
  • "FIFO - first in, first out"
  • Storing food in designated areas only
  • Storage area to be kept clean
  • Refrigerated storage for short term holding,
  • Freezer storage for long term holding,
  • Dry storage for longer holding of dry goods,
  • Each area needs its own sanitation requirements
Low Temperature Storage
  • Temperatures should be checked regularly on a thermometer, permanently placed in the warmest part of the unit. Cleaning and sanitizing depends on the use, but should be done on a regular basis.
Freezer Storage
  • Temperatures should be maintained between 10° F and 0° F (-23° - 18° C). Temperatures should be checked on a regular basis and as with refrigerators, should be defrosted and cleaned as frequently as necessary.
Dry Good Storage
  • Ideal temperature of 50° F (10° C); however, 60° to 70° F (6° -21.1° C) is adequate for most goods. Relative humidity 50 - 60°.
  • Adequate ventilation is required and a thermometer and a hygrometer should be displayed.
  • Cleaning and sanitizing should be done on a regular basis, according to the use.
  • Protecting Food: Nearly all bacteria rapidly multiply at temperatures from 45° - 140° F (2° - 60° C).
  • Time-temperature control is a must to maintain sanitary and culinary quality in food products. Potentially hazardous food has to be kept at an internal temperature of 140° F (60° C), or higher, or at an internal temperature below 45° F (2° C). In some cases a danger zone from 40° F to 150° F (4° C - 66° C) is required.  In order to ensure and check the correct temperature, a metal probe thermometer, accurate to plus and minus 2° F (plus/minus 1 degree C), should be used.
  • Each hot food product category has different temperature requirements in regard to cooking temperatures. Poultry and stuffed meat have to be cooked to an internal temperature of 165° F (9° C) minimum.  Pork and anything containing pork has to be cooked to an internal temperature of 150° F (66° C) minimum.
  • It is recommended to cook pork to an internal temperature of 170° F (7° C). Bare roast beef has to be cooked to an internal temperature of 130° F (54.4° C) minimum.
  • Holding temperatures differ again by each project. Meat dishes are usually held at 140° F (60° C). Sauces, gravies, soups at 140 - 180° F (60 - 82° C)
  • Beverages at 180 - 190° F (82° - 88° C) Highly perishable leftovers have to be thrown out, while other leftovers have to be quickly chilled in shallow pans to below 45° F (7° C)
  • To expedite cooling fill pans with no more than 4 inches (10.16 cm) of food product since it is imperative to cool leftovers to 45° F (7° C) or below within 3 hours maximum. Leftovers have to be covered and, if used again, have to be quickly reheated to 165° F (9° C).
  • Keep cold food at an internal temperature of 45° F (7° C) or less.
  • Keep hot food at internal temperature of 140° F (60° C) or higher.
  • Leftovers reheated to internal temperature of 165° F (9° C) quickly.
  • Use care in storing food prepared in advance. Cook or heat food to recommended temperatures.
  • Surfaces to be cleaned and sanitized before each use to avoid cross contamination.

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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