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Job Description:

  • 1) Supervises and coordinates activities of kitchen workers to prepare and cook food aboard passenger ship: Collaborates with STEWARD/STEWARDESS, CHIEF, PASSENGER SHIP to plan menus.

  • 2) Determines time and sequence of cooking operations to meet meal-serving hours.

  • 3) Delegates to SOUS CHEF responsibility for preparation of food.

  • 4) Directs cooks, bakers, butchers, and other kitchen personnel engaged in preparing, cooking, and serving food.

  • 5) Inspects galleys, bakery, and butcher shop for cleanliness.

  • 6) Requisitions food and galley supplies.

  • 7) Estimates cost of food consumed and compiles cost control records.

  • 8) Authorizes personnel to work overtime.


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End Of Job Description for: "CHEF, PASSENGER VESSEL"
DOT:   315.137-010