He/She is responsible for the immediate working area and/or as the Executive Chef delegates. He/She has to assist all the cooks in the required matters.
Reports to
The Third Cook reports directly to the Sous Chef. The entire Galley Staff is subordinate to the Executive Chef and ultimately to the Hotel Manager.
In the absence of the Second Cook, the Third Cook will take over his/her duties.
Subordinate Personnel
Utility/Cleaner
General Duties and Responsibilities
He/She is responsible to assist during the preparation of food and buffets.
He/She assists during prepares and cooking of food.
He/She ensures that all food items prepared and served are according to established standards and practices.
He/She is anxious to minimize spoilages and utilize food surpluses.
He/She forwards to the First Cook suggestions for improvements in raw materials, menus, cost savings and equipment.
He/She is aware of all fire, safety and emergency procedures.
He/She performs other duties if required since above stated describe only a regular working day.
He/She is available to work overtime if requested.
He/She takes part in the storage of food items when required.
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 correctly 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 Public Health requirements.
As our Company grows, so will our need for loyal, skilled management. Therefore, our Galley personnel have every opportunity of promotion to higher positions.
Cleans and sanitize his/her work station according to standard sanitation practices
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.
