Galley Utility

Galley Utility Job Description

Purpose Statement

• To maintain the highest standards of cleanliness and to follow the Shipboard Sanitation and Health Program at all times in assigned areas in all Galleys and food outlets (including dishwashing and sanitation of china, glassware and silver).
• To follow the proper garbage disposal and separation procedures as well as the proper procedures in regards to storing, using and disposing of Chemicals as per Environmental Standard Operating Procedures at all times.
• To ensure that all Electrical and Mechanical Galley Equipment is cleaned and maintained according to schedule and as per instructions and Manufacturers Manuals to avoid damage and personal injury.
• To do additional duties in other departments such as gangway duties, stores loading, luggage handling, light luggage, etc. as necessary.
• To provide a six star service at all times.

Reports Directly to

• Sous Chef (Onboard)

Reporting Structure

• Sous Chef (Onboard)
• Executive Chef (Onboard)
• Hotel Director (Onboard)

General Responsibilities

• To clean Galleys and food outlets (including pot washing, dishwashing and sanitation of china, glassware, silver, pots, pans, etc.) according to schedule and instruction from the Sous Chef, following the detail of HACCP standards.
• To follow the Shipboard Sanitation and Health Program in regards to cleaning and to ensure that all pertinent SMS, Health and Sanitation regulations (HACCP and all other Port Health Authorities) are being upheld in his area of responsibility at all times.
• To ensure that all Electrical and Mechanical Galley Equipment is cleaned according to the Manufacturers Manuals to avoid damage and personal injury.
• To follow the proper garbage disposal and separation procedures (including color coding as per Environmental Standard Operating Procedures) at all times.
• To follow the proper procedures in regards to storing, using and disposing of Chemicals and to ensure that the necessary safety precautions are taken as per Environmental Standard Operating Procedures.
• To ensure smooth operation during meal hours for china, glassware and silverware.
• To keep assigned lockers clean and tidy at all times and in accordance to safety rules and regulations.
• To ensure that all cleaning equipment is properly and securely stored away when not on duty.
• To follow and execute the Shipboard Sanitation Program and to complete and update all Sanitation Log sheets as per policy.
• To do additional duties in other departments such as gangway duties, storing, garbage offloading, luggage handling, etc. as necessary.
• Supporting Chefs with peeling of onion, garlic and vegetables.
• To report work orders to the Sous Chef when deficiencies are noted or when maintenance is required and to follow up on the work orders in a timely manner.
• To complete a Work Registration Form correctly every month and to submit it to the Executive Chef in a timely manner.
• To adhere to all Company Policies and Procedures, Manuals and Directives.
• Other responsibilities, as assigned, but not limited to the above.

Financial Responsibilities

• To be cost conscious with the use of cleaning materials and consumables.
• To keep water consumption down and to limit water damage on equipment by using water properly and effectively during cleaning.
• To keep crockery and glassware breakages to a minimum.
• To ensure that Company property is maintained properly and treated with respect at all times.

Safety Responsibilities

• To properly use Personal Protective Equipment in work areas at all times.
• To practice Safe Lifting Techniques at all times.
• To do In Port Manning duties as scheduled and as required by Company policy.
• To ensure that all equipment is properly and securely stored away when not on duty.
• To practice Safe/Proper Galley Equipment handling at all times.
• Emergency Duties:
  • To follow instructions noted on Safety Card.
  • To participate in Guest/Crew Lifeboat Drills as per instructions.
  • Other safety responsibilities, as assigned, but not limited to the above.

Education/Position Requirements

• College degree required, preferably a Hotel and Restaurant Management graduate or other related course(s).
• Experience in a hotel or restaurant, preferable on cruise ships
• Basic knowledge of Public Health and Sanitation Regulations and Procedures preferred.
• Very good spoken English (needs to score at least 70% in the onboard English proficiency test).
• Good communication skills.
• Must have very good organizational skills and show attention to detail.
• Must undergo onboard HACCP training.
• Must have initiative and the ability to work independently.
• Must be able to remain calm under pressure.
• Must be service minded with an outgoing, charming and friendly personality.

Team Communication and Meetings

• To communicate with the Sous Chef.

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