Machine translation from English source
General
Reports to the supervisor on all issues related to nutrition.
Reports to the senior mate in all matters except food supply.
Consult with a senior mechanic on the proper maintenance of galley equipment and cold rooms
Nutrition
Provide three meals a day of adequate quality, nutritional value, quantity and variety, taking into account the number of seafarers on board, their religious requirements and cultural practices, and serve them in a hygienic condition
Preparation and nutrition of all meals (including breakfast)
inventory management
Ensure that food expenses are within approved limits. The owner and head chef are jointly responsible for food costs.
Prepare reports and inventories of provisions and food service stores as required by the company.
Ensure proper control over stocks and purchases of provisions in catering stores (robot for sailors).
Ensure proper maintenance, inventory and operation of linen, pantries and lockers.
To ensure that applications for warehouses are made only on the appropriate form and that the office is given approximately 10 working days to arrange deliveries at a convenient port.
Ensure that provisions are used appropriately and are not left out of date. Old stock must be cleared before new stock is used.
Cleanliness and Hygiene (robot for a sailor)
Ensure proper storage and maintenance of all food service and storage areas.
Responsible for the cleanliness and hygiene of all catering premises.
