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Essential Duties and Responsibilities

• Supervise the cleanliness of all outlets & locations assigned to the Food & Beverage department and the Housekeeping department in compliance with USPH and company policies, SMS/IPM.

• Maintain knowledge of regulations for each country/region where ship sails.

• Responsible for hands-on training for chemical usage/handling, IPM, equipment handling (Breakage Prevention), cleaning techniques, time control plans, filling out logs in conjunction with the Kitchen Steward and Head Cleaner and all concerned Head of Department.

• Ensure that staff performs according to required rules and regulations.

• Conduct spot-checks on a daily basis to ensure compliance and to address discrepancies.

• Ensure cleanings are carried out per on board schedules and/or as necessary.

• Monitor galley operation and all buffet areas during preparation, service and breakdown (breakfast, lunch, teatime and dinner).

• Maintain, monitor and audit all sanitation logs (Galley, Restaurant, Housekeeping Department, Bar, Provision, Chemical and IPM).

• Prepare all outlets for any announced or unannounced Public Health Inspection, done by Shipboard Senior Management or local authorities.

• Maintain the cleanliness and working condition of all cleaning and washing equipment.

• Request maintenance though the AVO system and follow up on action required.

• Monitor the dish wash areas during the peak hours to prevent loss and breakage, and monitor workload of the utility team.

• Ensure that all waste produced by the Catering and Housekeeping Departments is disposed of in compliance with Public Health rules and regulations.

• Oversee the Integrated Pest Management (IPM) program and ensure the procedures are followed and Issued on: Page 2 of 4 Prepared by: DO Last reviewed on: April 2021 MFA Approved by: PF -VPOPS documentation is maintained.

• Monitor breakages of equipment, chinaware and glassware, and record it on a breakage report.

• Train and supervise all personnel on the correct handling of equipment.

• Conduct regular inspections on equipment and follow up with maintenance reports as required.

• Monitor time schedules of crewmembers for TAR policy compliance.

• Monitor daily job performance of crewmembers based on individual job descriptions.

• Maintain open communications with the Executive Chef, Food Manager and F&B Manager regarding performance of the Sanitation Team, F&B team, and Housekeeping team.

• Monitor team members to assure proper uniform and grooming standards meet employee handbook and company policies.

• Manage the Waste Management team and coordinate with the Assistant Sanitation Officer regarding the budget.