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2nd Cook

(1) Responsible for the up-to-standard work flow in the assigned work area of the Galley and the related administrative tasks, in close cooperation with the immediate technical superior.
(2) Food preparation in strict adherence to the given standards.
(3) Ensure all operations are carried out with the utmost economy consistent with the
agreed quality and hygiene standards.
(4) Contribution to the food, beverage and consumables orders for the work area in strict
adherence to budget-related and other requirements.
(5) Regular inspections of the work area with special regard to hygiene, cleanliness,
safety and repairs.
(6) Acceptance and checking of deliveries in the assigned work area.
(7) Professional, economic storage of all foodstuffs and equipment in compliance with the agreed hygiene and quality standards, with special regard to the compliance with expiry dates.
(8) Strict adherence to all agreed regulations (USPH/HACCP, ISM/ISO, SQM, Salen Service standards), especially with regard to security, environment and hygiene regulations in his/her area of responsibility.
(9) Safe storage assistance in adverse weather.
(10) Notification and handling of all relevant (unusual) events, such as damages, repairs,
security violation etc.
(11) Responsible for equipment set ups as well as storing of goods and equipment up to
standard.
(12) Preparation and regular checks of logs and check lists.
(13) Planning, organisation, documentation of inventories.
(14) Examination and control of stock movements and orders in the area of responsibility. (15) Instruction, training, and supervision of the assigned crew (including documentation) (16) Duty roster planning
(17) Personnel reviews
(18) Special events assistance, such as Garbage disposal, loading of the vessels
stores at any given time and luggage on Embarkation days.
(19) Cleaning /sanitizing of the assigned workplace (incl. utensils and equipment), using
the PPE (personal protective equipment).
(20) In special cases loading and suitcase service assistance.
(21) Always aim at continuous improvement.
(22) Active implementation of the philosophy behind the product.
(23) Constant improvement of the work flow and standards, including input for manuals
and regulations.
(24) Secure the careful handling of the companys properties.
(25) Knowledge of the assigned security roll number (from the ships articles) and the
assigned duties in case of an emergency.
(26) During take-over and shipyard times, additional tasks have to be fulfilled if required.