The Catering Department responsibility is to sustain all crew on board the vessel. They control the quality , preparation , procuring and storage of all food items.
Cook +
Description: The cook directs and participates in the preparation and serving of meals; determines timing and sequence of operations required to meet serving times; inspects galley and equipment for cleanliness and proper storage and preparation of food. The cook may plan or assist in planning meals and taking inventory of stores and equipment.
Requirement: Firstly completion of an accredited training course that inclusive of practical cookery, food and personal hygiene, food storage, stock control, environmental protection and catering health and safety. The cook should have at least 3 months experience in a similar capacity of 5 years as a steward on a vessel or hotel. STCW’95 safety and certification training. At least 18 years old, medical certificate.
Steward +
Description: A steward is an unlicensed, entry-level crewmember in the Steward’s department of a merchant ship. This position can also be referred to as steward. The role of the steward consists mainly of stocking, cleaning and assisting with the preparation and serving of meals. The steward often assists by removing stocks such as food, linen, and utensils and making sure they arrive where they’re needed. Closely involved with the storeroom operations, the steward will assist in taking inventory. The steward also is typically in charge of the ship’s linens, not only sorting, counting, and stocking but also issuing them to the crew.
Requirement: At least 18 years old, STCW’95 safety and certification training. Medical Certificate.
