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Essential Duties and Responsibilities

• Complete duties assigned by the Butcher and Executive Chef.

• Assist with the transportation of food items from the preparation areas to the galley.

• Rotate stock using the FIFO (first in – first out) procedure.

• Clean and sanitize work area and working utensils according to Shipsan, the European sanitation program, and United States Public Health rules at regulations.

• Be on standby in the galley periodically when the ship is subject to a Shipsan/ USPH inspection.

• Load/Store meats and poultry received on the loading days in the freezers.

• Ensure that subordinates report to work on time, and that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.