He/She has to keep clean all the provision areas in accordance with the company and USPH rules. Further he/she has to support and to assist the Provision Master.
The Utility/Provision reports directly to the Provision Master.
Areas of Responsibility
He/She is responsible for his/her immediate working area and/or as the Executive Chef delegates.
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 supports during the inventory control and spot-checks the Provision Master.
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 cleans and sanitizes the whole galley, fridge, freezers, dry goods store, including floors and steps and elevator.
He/She is aware of all fire, safety and emergency procedures.
He/She is available to work overtime if requested.
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.
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.
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.
Temperatures should be maintained between 10° F and null° 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 Goods 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.
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.