Bekerja di Kapal Pesiar – Deskripsi Pekerjaan untuk Departemen Dapur

The galley consists of the following sections:
Bakery, cold kitchen, dishwashing area, fish preparation area, meat preparation area, pantry, pastry preparation area, sauce preparation area, soup preparation area, vegetable appetizer preparation area.

Assistant / third pastry man

The asst. pastry is supervised by the pastry chef and second pastry. He/she is responsible for the production and assisting of pastry chefs in the production of sweets cold and frozen, ice creams, ice cakes, puddings, chocolates, desserts, petit fours etc…

He/she follows the production as scheduled in the menu cycles. He/she helps wherever needed in his/her respective area with storing, loading or unloading of pastry items. He/she ensures a minimum of waste in his/her respective work area. He/she must have an understanding of U.S.P.H. rules and regulations. He/she must have an understanding of hygiene rules required in his/her respective work area. He/she must participate in mandatory safety drills.

Confectioner

The confectioner works in the pastry department and prepares: desserts, sweets,
cakes, chocolates, etc…. He/she prepares according to all instructions in his/her
department. He/she is responsible for all type of decorations in his/her work field.
He/she ensures a minimum of waste.

He/she understands and maintains a high standard of hygiene and U.S.P.H rules and regulations. He/she is responsible for all cleanliness of all equipment used in his/her respective department. He/she helps to load, unload and storing of all items used in his/her department. He/she participates in all mandatory safety drills onboard.

Second baker (bread baker)

The second baker is supervised by the first baker and assists in the night (23.00/24.00-0.8.00/9.00 hours) with the production of all bread and sweet items used on board. He/she makes sure that there is a minimum of waste. He/she maintains a high standard of hygiene rules on board and has a good understanding of U.S.P.H. rules and regulations. He/she makes sure that all equipment used in his/her respective department is clean. He/she helps with loading, unloading and storing of all items used in the bakery. He/she participates in all mandatory safety drills onboard.

Bakers/pastry chef

The baker/pastry chef reports directly to the first cook. The entire galley staff is supervised by the executive chef and ultimately the hotel manager. The baker on board is totally responsible for the preparation of bakery products on board and must make sure that those products are up to the high standards of the Industry. Occasionally he may be responsible for buffet presentations.

He makes economical use of all products and makes sure cleaning and maintenance are up to the USPH standard. The pastry chef is responsible for all pastry-products made onboard and follows the same guidelines as stated for a baker. Usually, the bread baker works in the night and the pastry-chef during the day.

Ice carver decorator

The ice carver decorator is supervised by the executive chef and is responsible for the production of all decorative items made of ice, which are used for buffets, decoration, food displays etc… He/she assists the cold galley department with the decorating, and or the preparing of buffets.

He/she must have an understanding of hygiene rules and regulations onboard and U.S.P.H. rules and regulations. He/she must participate in all mandatory safety drills onboard This position requires someone with previous work experience in ice carving and he/she must have artistic abilities and skills.

First galley utility

The first galley utility supervises the galley utility staff. He/she makes sure that all utility staff maintains a high standard in the cleanliness of all areas in his/her department.

He/she makes work schedules and manning schedules. He/she makes sure that those working as galley utility handle all equipment with care, and makes sure that all equipment is clean. He/she is responsible for all maintenance of galley equipment. He/she has a good understanding of all hygiene rules and U.S.P.H. standards and regulations. He/she helps to load, unloading and storing of items used in the galley. He/ she participates in mandatory safety drills.

Assistant third butcher

The assistant third butcher is supervised by the second butcher and the butcher. He/she handles all items such as game, poultry and fish. He/she as instructed cuts and prepares all items in portions required for the galley and the crew galley He/she ensures a minimum of waste.

He/she has a good understanding of U.S.P.H regulations and hygiene standards on board. He/she is responsible for the cleanliness of all equipment used in his/her department. He/she is responsible for all storing of items in his/her department. He/she must participate in all mandatory safety drills.

Second butcher

The second butcher is supervised by the butcher. He/she handles all items such as game, poultry and fish. He/she as instructed by his/her supervisor cuts and prepares all items in portions required for the galley and the crew galley. He/she ensures a minimum of waste.

He/she has a good understanding of U.S.P.H. regulations and hygiene standards required on board. He/she is responsible for the cleanliness of all equipment used in his/her department. He/she is responsible for all storing of all items in his/her department. He/she must participate in all mandatory safety drills.

Butcher

The butcher handles all items such as a game, meat and poultry. He/she cuts and prepares the items into portions required for the galley department. He/she is supervised by the sous chef and responds to daily requisitions from the galley. He/she also prepares meat and fish for the crew galley.

He/she adheres to the hygiene standards of the ships and ensures in his/her daily work a minimum of waste. He/she is also responsible for the cleanliness of all equipment used in his/her department. He/she is responsible for storing all items in his/her respective department. He/she has a good understanding of U.S.P.H., standards required. He/she must participate in all mandatory safety drills.

Assistant-cooks and cook

The assistant-cooks and cooks report directly to the first cook. The entire gal­ley chef staff is supervised by the executive chef and ultimately the hotel ma­na­ger. The cooks and assistant-cooks are responsible for the working area and the area your super­vi­sor delegates. Cooks have to be familiar with day to day me­nus and must be pre­pared for day to day operations.

They must make eco­no­mical use of all products and adjust to the high standards as demanded in the cruise-Industry. Cooks work: breakfast, lunch and dinner, 10 hours a day and must be prepared for a tough job where not only food is being prepared but also cleaning and maintenance is up to USPH standards.

Assistant crew cook

The asst. crew cook is supervised by the crew cook and the executive chef. He/she assists in the production of all food provided for the crew and officers galley. He/she prepares food according to all planned menu cycles. He/she helps to prepare the buffets in the crew and officers dining room. He/she ensures a minimum of food waste in his/her area.

He/she has a good understanding of all hygiene requirements onboard. He/she helps to load, unloading and storing of all food items used in his/her area. He/she is responsible for all equipment used in his/her area. He/she has a good understanding of all U.S.P.H.regulations onboard. He/she must participate in all mandatory safety drills.

Crew cook

The crew cook is responsible for the food preparation of all officers, staff, crew and utility. The crew cook usually works in the special personnel galley. He/she cooks according to weekly planned menu-cycles and prepares all items listed on the menu: hot and cold.

He/she helps to prepare the buffet in the crew/officers dining room. He/she ensures a minimum of food waste. He/she has to adhere to all hygiene rules in the galley department. He/she is responsible for clean: cooking utensils and machinery. He/she in ports help to load and unload food items for the galley. He/she participates in all mandatory safety drills

Second cook

The second cook reports directly to the first cook. The entire galley staff is su­pervised by the executive chef and ultimately the hotel manager. In the ab­sen­ce of the first cook, then the second cook will take over the duties.

The first cook on board is responsible for all food prepared on board, makes sure clea­ning and maintenance are up to USPH-standards. He controls the quality of food, plans and coordinate. Must have necessary cook experience and ma­na­ge­ment qualifications.

First cook

The first cook reports directly to the executive chef. The entire galley staff is su­­pervi­sed by the executive chef and ultimately the hotel manager. The first cook supervises second cooks, bakers, pastry, cook, cleaners and provision. The first cook is re­spon­si­ble for all food prepared on board, supervises sto­re­rooms and freezers.

He/she makes sure everything is up to USPH-standards. He su­per­vises the quality of food. Controls, plans and coordinates. Must have ex­cel­lent management qualifications and the necessary ships life experience as well as previous work experience as manager on ships or ashore.

Sous chef

The sous chef’s responsibilities are the supervision of all cooks, first, second and third cooks. He/she reports to the executive chef. He/she is responsible for meat delivery, menu planning, menu cycles and co-ordination, He/she plans daily food requirements, supervises the food preparation controls and maintains a high-quality level in the galley.

He/she handles all administrative tasks regarding requisitioning, inventory, ordering and delivery schedules of all food items. He/she is also responsible for food cost production and ensures a minimum of waste. He/she is responsible for all manning schedules and work schedules of all employed in the galley. He/she carries out hygiene inspections in the galley and inspects all used material and food production items and adheres to all U.S.P.H. regulations.

Executive chef

The executive chef reports directly to the hotel manager. The entire galley staff is supervised by the executive chef. The replacement during the absence of the executive chef is one of the first cooks designated by him.

The executive chef super­vises: first cook, second cook, pastry/baker chef, assistant, cook, uti­lity/­ provision and utility/cleaner. The executive chef is responsible for the food plan­ning, food pre­pa­ration, quality control, food cost, storage, cleaning and main­tenance of the galley, sta­te­rooms for passengers, officers and crew. He en­su­res the high standards set by the in­dustry. He is responsible for the or­de­ring, storage, distribution and stock cost control of all food items.

He/she makes sure that his area of responsibility is up to USPH-standards. He maintains the highest standard of personal appearance and hygiene at all ti­mes. If in passenger areas during working hours, the full uniform is to be worn i.e. hat, scarf, jacket, name tag, pants and proper shoes. The chef needs ship experience and at least 10 years experience as first or se­cond cook.

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