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CREW CHEF

Venues - Galley

Accommodation - Sole use where possible. Shared cabin only in cases of need.

Assigned Mess - Petty Officer’s Messroom

Contract duration - 7 months

CREW CHEF

Venues - Galley

Accommodation - Sole use where possible. Shared cabin only in cases of need.

Assigned Mess - Petty Officer’s Messroom

Contract duration - 7 months

Description

Venues - Galley

Accommodation - Sole use where possible. Shared cabin only in cases of need.

Assigned Mess - Petty Officer’s Messroom

Contract duration - 7 months

Main Function

Supervision and preparation of all meals for Crew, Officers, & Staff.

Qualifications

High School Graduate

Certified knowledge of all required food safety, preparation, presentation procedures and techniques to meet current International cruise standards within MSC Sanitation Standards requirements.

Proven ability to prepare meals for the variety of nationalities of the Crew as per MSC Food specifications.

Understanding the process flow charts, recipe management, and portion control.

Sound knowledge of MSC Sanitation and HACCP standards. (Holder of VSP certificate preferred)

Proven ability to work in a harmonious productive team environment.

Certificates

  • National Seaman's Book
  • Basic Safety Training Certificate including Swimming & Rowing
  • Security Awareness Training for all seafarers
  • Training of Passenger Ship Personnel
  • Medical certificate including Mental Health and Drug & Alcohol Test
  • Vaccination certificates (Covid-19, Yellow fever, MMRV)
  • MAIN RESPONSIBILITIES

  • Receive, store, and prepare all food products for Crew consumption in a safe, clean, and economic manner in accordance with the authorized Crew Menu.
  • Follow the regulations for safe food handling as described in the MSC Standard Procedures Manual© and as required by the Food and Beverage Manager.
  • Prepare, handle, cook and present all Crew meals in accordance with the HACCP Safe Food Temperature charts displayed in the Crew Galley.
  • Prepare all Crew meals in time to present to Crew at the meal hours specified by the Staff Captain.
  • Minimize food spoilage by controlling waste.
  • Ensure adequate food is prepared for all Crew working on all shifts, taste with disposable spoons, and ensure the MSC menu is followed..
  • Ensure all food held in refrigerators is covered and labelled according to HACCP requirements.
  • Ensure that all food provided for Crew is used within stated time and date limits.
  • Report to the Executive Chef if any refrigerators are not providing safe temperatures of 4°C (40°F).
  • Maintain a temperature log of refrigerators used for Crew food.
  • Ensure all subordinates in the Crew Galley calibrate and use food thermometers, appropriate labels, and follow HACCP time controls.
  • Always use a calibrated food thermometer to control the temperatures of hot and cold food, ensuring that no potentially hazardous food is allowed to remain in the Danger zone (Above 4°C and below 140°C).
  • Never to recycle any Crew food that has been prepared, displayed, and not used.
  • Follow as a minimum safety standard all principles of MSC Sanitation Standards as provided by the Executive Chef and distributed to all galley subordinates.
  • Always use clean knives, cutting boards, can openers, and utensils.
  • Sanitize all food contact surfaces in the section.
  • Leave the section at the end of each work period in a safe, clean and sanitized condition.
  • Assist if required by the Chef, assist in the preparation or presentation of meals for Guests.
  • Do not smoke or eat in the galley (tasting with single-use spoons is permitted).
  • Drinking from the water fountain is permitted
  • Do not carry cigarettes, cellular telephones or other personal effects not related to food preparation on duty at any time.
  • Never wear any jewellery except one plain ring and one wristwatch.(only for Chef)
  • Do not permit other food handlers in the galley to wear watches or any other hand jewellery or ornaments except one plain ring.
  • Advise the Executive Chef immediately if there is any problem with the condition of food (which may not be usable) when it is received from the Provisions area.
  • Provide authorized written orders for food withdrawals from the Provisions area, ensuring withdrawals are made only at the times permitted, and written clearly and legibly.
  • Utilize excess pastries and any non-potentially hazardous food for Crew and Staff consumption when this food is protected and within food safety time and temperature limits.
  • Arrange transport of food from the Provisions area, ensuring all food is covered, carried in appropriate containers, and that no cardboard or wood containers are carried into the section.
  • Attend meetings with the Executive or Sous Chef as required.
  • Report to the Executive Chef all necessary requests for maintenance and repairs
  • Other related duties that may be assigned within the scope of competence. Crew Cabin – Sole use where possible. Shared cabin only in cases of need.
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