Head of the catering department on cargo vessels, responsible for menu planning, food preparation, provisions and galley hygiene.
Responsibilities
Plan menus and prepare meals for crew with due regard to nutrition, religion and culture
Manage provisions, stores, budgets and requisitions
Maintain galley, provision rooms and refrigerated stores in hygienic condition
Supervise and train messmen / stewards
Conduct galley hygiene inspections with the Master (MLC)
Qualifications
STCW / Mandatory
STCW VI/1 Basic Training (PST, FPFF, EFA, PSSR)
STCW VI/6-1 Security Awareness (or VI/6-2 Designated Security Duties if assigned security duties)
STCW VI/2-1 PSCRB (if assigned to survival craft / rescue boat crew)
STCW V/2 Crowd Management (passenger ships – if designated on muster list to assist passengers)
Other / Company
Valid PEME / medical fitness certificate (STCW I/9; MLC 2006 Reg 1.2) and ship-specific familiarization (STCW I/14) before assuming duties
Ship's Cook certificate of qualification (MLC 2006 Reg 3.2 / Std A3.2; e.g., TESDA Cookery NC II or flag-recognised equivalent)
Food safety & hygiene training for catering staff (MLC 2006 Std A3.2)
Menu planning / nutrition training
Galley fire safety (deep-fat fryer) awareness