The Chief Cook is responsible for the efficient running fo the Catering Department. He plans the daily menus and prepares food accordingly. He controls the food budget costs and ensures that sufficient food stocks and other provisions are maintained on board for a particular voyage or length of time. He supervises the Messmen during work hours ensuring that tasks are performed according to instructions.

• Ensures that galley, pantries, and provisions/general storerooms are kept clean and tidy at all times.

• Ensures that mess rooms, Officers' accommodation, alleyways, and all public rooms are kept clean and tidy at all times.

• Controls all food items and issues cleaning materials and stores

• Prepares orders for stocks of food, cleaning materials, and general hardware

• Controls and issues bonded stores

• Prepares the monthly overtime statement for the Catering department

• Attends to the Officers' saloon during meal hours

  -Supervises the proper stowage of food provisions, cleaning materials, and general hardware

• Supervises the disposal of galley waste in accordance with the Garbage Management Plan

• Carries out any other tasks as may reasonably be required by the Master

• Must be fully conversant with all fire fighting and safety equipment in the galley and store rooms