Second Cook

Job Description

1.1 Reports to Master on all matters concerning victualing.1.2 Reports to Chief Officer on all matters other than victualing.1.3 Consult Chief Engineer for proper upkeep of galley equipment and cold rooms.Page 3 of 6Uncontrolled copy when printed Protect the environment avoid printing as far as possible1.4 Assist the vessel management as required.2. Meals2.1 Ensure 3 meals are provided daily.2.2 Preparation and catering all meals (including breakfast) - buffet style.2.3 Preparation of meals should have regards to the number of seafarers on-board, their religiousrequirements and cultural practices as they pertain to food, and the duration and nature of the voyage.Meals prepared shall be suitable in respect of quantity, nutritional value, quality and variety.2.4 Daily Menu plan should be displayed and record should be kept for at least one week.3. Stock Control3.1 Ensure victualing expenses are within approved limits.3.2 Prepare reports and inventories of provisions and catering stores as required by the Company.3.3 Ensure proper stock controls and purchase of provisions and catering stores.3.4 Ensure proper maintenance, inventory and operation of linen, pantry and locker stores.4. Cleanliness/Hygiene4.1 Ensure the proper storage and maintenance of all catering stores and store rooms.4.2 Responsible for the cleanliness and hygiene of all catering spaces.3.2 Washing up of meal crockery and utensils in Officers dining saloon and duty mess (other thancrew/officer combined duty mess).3.3 Attend to port officials and receptions as required.4. Cleaning duties4.1 Cabins1. All senior officers cabins and toilets to be cleaned daily and junior officers cabins cleanedevery second day (basic cleaning *), including Radio Room and thorough cleaning ** on rotasystem.2. Spare cabins to be cleaned and made ready for future use.3. Cabin floors to be waxed and if carpeted, to be shampooed as and when necessary.4. Shower curtain in officers bathroom should be washed monthly.5. Officers towels to be changed weekly and linens to be changed fortnightly.Notes:* Basic Cleaning includes : Making of officers beds Emptying waste bins and ashtrays Cleaning wash basin and commode in toilet** Thorough Cleaning includes all that is required to keep the cabin clean. It is the responsibility ofthe officers to keep their cabins neat and tidy.Example of rota system for thorough cleaning of officers cabins :1Ensure all alleyways, except Crews deck, are clean and well maintained.2. Public toilets in officers alleyways to be kept clean and hygienic.3. Ensure proper upkeep of officers and laundry room and equipment - assisted by GPII in case ofcombined officers/crew laundry and areas specified by Chief Officer.4. Clean areas as specified by Chief Officer.4.3 Officers Dining Saloon, Duty Mess and Store Room1. Ensure that the Dining Saloon, Duty Mess (other than crew/officer combined duty mess),Smoke Room is cleaned daily and well maintained. Conference room as and when necessary.2. Floor areas in (a) to be waxed, and if carpeted, to be shampooed as and when necessary.3. Clean and maintenance fridges and water cooler in area (a).5. Store duties5.1.5. Store duties5.1 Assist Chief Cook in the proper maintenance, inventory and operation of linen, pantry and lockerstores.5.2 Issue of sundries and linens to officers and ratings.5.3 Ensure ships linen is properly laundered. If no laundry facility onboard, prepare and issue itemsfor laundry in port.5.4 Assist in replenishing stores while in port.5.5 Assist in issuing of bonded stores to senior officers.Show More We are looking forMinimum 18 months experience as 2nd cook on foreign going ships of relevant size/type and trade with European nationalities. If no sea experience, minimum of 3 years experience as Cook on a reputable hotel and restaurant or in lieu of such experience proof of culinary training in reputable training centre or hotel/restaurant. If no sea experience or less than the required sea time, to consider applicants who are graduates of HRM course from the Top 10 Culinary Schools only. COP issued by national administration of respective countries. Practical and theoretical knowledge with regard to:-International cuisine specifically European foods-Handling of provisions, purchasing, accounting and administration-Budgetary control, stock control, storing systems, etc.-Operation of catering equipment,

Keyskills :
stock controlprint brokering foodwash meals