Duties, Responsibilities and Accountabilities

Minimum Requirements:

• Qualified Ship's Cook (MLC 2006)
• Basic Liquefied Gas Tanker Cargo Operation A-V/1-2-1
• In rank sea service and experience on LNG cargo / LNG bunker vessels of minimum 1 year to ensure knowledge of specific LNG bunker vessel safety measures during cargo operations.

Main Responsibilities:

• Compliance with safe working practices
• Ensuring and promoting a high standard of personal hygiene
• Monitoring of any illness that may affect the safe handling of food
• Compliance and enforcement of MLC requirements regarding food and galley safety and hygiene
• Efficient and economical running of the catering department, including:

- Allocation of daily catering personnel tasks

- Ensure efficient provision planning (FIFO standards) for the required periods/voyages

- Control of stock and correct storage of food items, hardware and cleaning materials

- Preparation of accurate inventories and orders for food stock

- Control of food wastage.

- Assist in maintaining food budgets

• Quality and testing of fresh water / drinking water supplies
• Preparation of monthly meal menus , in consultation with the Master, officers and crew
• Taking into account special dietary requirements, including religious needs, of crew members
• Observing crew's feedback for food and service improvement
• Maintaining the highest standards of cleanliness and hygiene of:

- Galley, pantries, dishwashers, food preparation and service areas and equipment

- Provision stores, fridges, freezers and general storerooms

- Messrooms including fridges and microwave ovens

- Eating utensils and crockery

- Garbage collection bins in messrooms and galley

- Alleyways and public rooms within the accommodation

- Officer's accommodation and laundry

• Proper disposal of catering department garbage / food waste / waste cooking oils and fats and ensuring correct entries in the garbage logbook
• Correct operation of food comminuting equipment in accordance with MARPOL requirements
• Being present during officers' meal hours
• Taking physical inventory of provisions at the end of the month observing dates for FIFO.
• Observing 'best by' dates of all food stores and messroom condiments
• Reporting quality issues or inventory deficiencies upon receipt of stores to the Master
• Reporting deficiencies or breakdowns of galley equipment
• Preparing and submitting inventory and meal reports in consultation with the Master
• Ensuring full handover from previous cook, including:

- Stock inventory

- Status of all galley equipment

- Specific crew dietary requirements

- Menus

• Preparation of daily, weekly and monthly cleaning routines and assignment of tasks
• Assist with environmental compliance beyond galley requirements
• Assist with ship security
• Speaking up if / when unsafe practices or conditions are identified

Other duties and responsibilities:

• Familiarity with the stowage and use of all galley portable and fixed fire-fighting systems and fire prevention equipment, including regular inspections to ensure items are ready for use.
• Ensure all catering staff are familiarised with the use of safety equipment including any shut-off switches, vents and dampers.
• Comply with BSM's SMS, EMS and international standards and regulations
• Form part of the emergency response team (specific duties as per ship's emergency organisation)
• Report any non-conformities or defects
• Keep and promote high standards of discipline and behaviour
• Perform additional tasks as assigned by the Master and Chief Officer
• Follow the requirements of the Competency Management System (CMS)