Cook

Primary Responsibilities - meal preparation, galley management, sanitation

• The Cook reports to the Master for the cooking and general duties. These include the following: Providing regular meals of an acceptable standard at the designated times. Ensure that all activities carried out by the galley staff, particularly in the galley itself, are done with due regard to safety. Beware of hot, sharp, liquid and other items that could present a hazard, particularity in adverse weather conditions. Ensuring that galley staff are suitably qualified for tasks assigned, including Food Handling Certification. Non-certificated personnel must not be assigned food handling tasks. d. Ensuring that all personnel working in the galley are issued with and are using appropriate PPE. Ensuring that when carrying out food preparation that involves cutting or chopping foodstuffs, the personnel use cut-resistant gloves. Ensuring a high standard of cleanliness is maintained in the galley, storerooms, cool- rooms and freezers, mess rooms, cabins, toilets and communal areas, and the Master's cabin (when required). Providing the Master with lists of domestic stores remaining and an up to date list of stores required. Supervising the handling of stores received to ensure that a satisfactory standard is supplied. Advising if a change of supplier is recommended, and that the most cost-effective items are ordered and received. Ensuring that, as far as possible, provision stores are unpacked before being brought into the galley or storerooms in order to minimize the possibility of pest infestation. Ensuring that all galley garbage is hygienically stored and disposed of as per Garbage Management Plan. Be responsible for the implementation of the vessel’s Garbage Management Plan as per MARPOL requirements. Liaising with the Master and Chief Officer with regard to the proper segregation and disposal of garbage in line with MARPOL requirements and the vessel’s Garbage Management Plan. Ships’ cooks should be aware of the potential hazards in the galley, which include cuts from using knives (the most common injury); scalds; burns; cuts and crush injuries from using machines; injuries from lifting; caustic burns; and injuries resulting from trips and falls.
• Providing regular meals of an acceptable standard at the designated times.
• Ensure that all activities carried out by the galley staff, particularly in the galley itself, are done with due regard to safety. Beware of hot, sharp, liquid and other items that could present a hazard, particularity in adverse weather conditions.