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1rst Cook

(1) Responsibility:
Know and adhere to company regulations, SOPs and ISM, especially where relevant
to the Ships Operation.
To constantly operate in the interests of the Owner and Supplier
Responsible for the operation and Coordinate the work within the Galley department
to achieve a smooth running operation. Coordinate the receipt, preparation and
service of Food items in order to give the best product to the passenger whilst
maintaining budgets.
Maintain the high standards of quality and service established in the policies and
procedures in the Manual.
Ensure guidelines and procedures are adhered to in accordance with the ISM Public
Health Manual and that all Food and Beverage areas throughout the ship is prepared for Public Health inspections.
The First Cook is directly responsible that all his direct and indirect subordinates are
fully aware of company standards concerning food production, food presentation, food handling, controlling procedures and the vessel sanitation and health program.
(2) Subordinate Personnel
2nd Cook, Assistant Cook
(3) Area of responsibility:
Know and adhere to company regulations, SOPs and ISM, especially where relevant
to the operation.
To constantly operate in the interests of the Owner and Supplier.
Maintain an accurate and up to date manual for completion of responsibilities as
laid out in job description.