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Job Description
To follow supervisors instructions for Menu plans and daily preparation;
To take active part in the actual food preparation;
To ensure that products are consistently prepared according to the highest possible standards;
To comply with the latest Health and Sanitation regulations (USPH and all other Port Health Authorities) at all times;
To know the requirements of the Menus and to plan ahead for operational needs accordingly;
To report work orders to the Sous Chef when deficiencies are noted or when maintenance is required;
To complete a Work Registration Form correctly every week and to submit it to the Sous Chef in a timely manner.
Monitor and check stock in the stores ad inform supervisor;
To adhere to, and to ensure that the Staff in assigned section in the Galley adheres to all Company Policies and Procedures, Manuals and Directives;
Other responsibilities, as assigned, but not limited to the above.