Job Description:

• 1) Supervises and coordinates activities of kitchen workers to prepare and cook food aboard passenger ship: Receives menus planned by CHEF, PASSENGER VESSEL and STEWARD/STEWARDESS, CHIEF, PASSENGER SHIP.

• 2) Determines kinds and amounts of foodstuffs necessary to prepare items listed on menus.

• 3) Plans sequence and time of cooking operations to meet meal-serving hours.

• 4) Assigns specific tasks to cooks of several galleys.

• 5) Directs cooks performing tasks.

• 6) Determines size of food portions and observes workers serving food.

• 7) Evaluates and solves problems encountered, such as substituting items on menus, reusing cooked food, and reducing excess waste and spoilage.

• 8) Inspects galleys, pantries, serving stations, and butchering and baking shops for cleanliness.

• 9) May assist in cooking tasks and in preparing hot and cold canapes and hors d'oeuvres for banquets, cocktail parties, and other social functions.