Culinary

• Must be familiar with the entire operation and a total understanding of USPH Rules and Regulations;

• Ensures that garbage segregation is conducted accordingly;

• Responsible for the cleaning and storage of certain kitchenware in the assigned Galley Locker; 

• Responsible for the cleanliness and working conditions of all cleaning and washing equipment. Any possible damage must be reported to the Kitchen Steward; 

• Monitors chemical consumption and cleaning materials;

• Avoid breakage of equipment/china. Any breakage must be reported to the Kitchen Steward or recorded on a breakage list;

• Supervise and support the dishwashing areas during peak hours to prevent loss and breakage;

• Areas of responsibility (all galley outlets and adjacent areas) have to be kept up to USPH standards at all times;

• The Head Cleaner must be present during USPH inspections carried out by on board management; 

• Duties are not limited to the above mentioned assignments, they may change as per directions of the Kitchen Steward and Senior Executive Chef;

• Ensure that all safety procedures are followed.

• Must be able to communicate effectively in English (oral and written); any other languages are considered a plus;

• Standard High School Education. Requires a minimum of six years in the profession (Quality Hotels or Restaurants).

Possess a valid passport and seaman book.