Utility

Job description includes section “Duties and requirements for all hotel crew”.  

Reporting 

All Galley – Utility  report to the Chef and Sous Chef.

Responsibilities

Based on the Chef’s assignments.

The position may be responsible for keeping the dish area clean, organized and sanitized, washing of all dishes, china, glassed, buffet ware, flat ware, etc. all galley and dining room items needed for daily operations.

The position may be responsible for keeping the pot wash area clean, organized and sanitized, washing of pots and pans, utensils, plates, china, buffet ware and other items needed for the day-to-day operation of the galley.

This position may be responsible for food preparation, help and support in all areas of the galley as specified by the chef.  This could include hot and cold prep, pantry prep and hot line work, etc.  This position is required to assist in actual guest’s service of breakfast, lunch, dinner and other food services such as cocktail hour, tea time, special functions, etc., as requested by the chef.

This position is required to work closely with the lead pantry cook in the daily cold food preparation of guests foods needed for breakfast, lunch, dinner and any other special and/or in-between services, such as canapés, tea times, appetizer, etc.

The Utility may be responsible for the  timely planning and preparation of all officer and crew food meals.

This includes, but is not limited to, preparation of all foods needed for officer and crew breakfast, lunch and dinner service, in a timely manner, as to which it will be ready for service at the set scheduled times for crew meals.

Required to be involved with general cleaning of the galley, provision loading, help and support any area of the galley as needed, required and specified by the chef and/or other hotel/galley management.

Practicing and following strict sanitation procedures and requirements, food handling procedures as set by ISPL Vessel Sanitation Program based on USPH/CDC guidelines.

All galley crewmembers are required to be in their assigned positions and productively working at the specific times set by the chef, that are conducive with the galley operation and general meal service.

All galley crewmembers are expected to help and support any other area of the galley operations as required and/or instructed by the chef or other vessel management.

All crewmembers are expected to conduct themselves in a professional productive manner at all times, while working well with all other crewmembers to promote a ‘Team Environment’.

All crewmembers are expected to adhere to the company’s uniform and personal hygiene standards.

Specific duties and requirements include, however are not limited to:

• Properly scrape, pre-rinse, washing and sanitizing specified galley and dining room items, utilizing the automatic dish machine.
• Use of proper ware washing, cleaning and sanitizing procedures as set by ISP Vessel Sanitation Program based on USPH/CDC requirements and guidelines.
• Proper use and general maintenance of the automatic dish machine, ensuring that proper techniques are utilized for use, detergent distribution, etc.
• Keeping the dish wash area clean, sanitized and organized at all times, this includes all counters, dish machine, china storage shelve, wall, decks, etc.
• Proper removal and storage of all trash, waste and cardboard during the day as needed and at end of every shift.
• Regular sweeping and cleaning of all areas of the deck, as required during every shift and completely cleaned and sanitized at end of day.  This includes regular cleaning of all scuppers and drains.
• Daily cleaning and sanitation of specific areas of the galley as assigned by the chef.
• Pest control and cockroach trays monitoring and maintenance.
• Monitoring and maintenance of the dish machine temperature log.
• Daily checking and stocking of hand towels and hand soap in all hand sink stations.
• Direct help and support with food preparation as specified by chef and/or other galley supervisors.
• Properly scrape, pre-rinse, wash, rinse and sanitize of all pots, pans, china, buffet ware and any other items needed for daily galley operations.
• Use of proper ware washing, cleaning and sanitizing procedures as set by ISP Vessel Sanitation Program based on USPH/CDC requirements and guidelines.
• Keeping the pot wash area clean, sanitized and organized, this includes proper storage of clean items, shelves, counters, sinks, etc.
• Proper removal and storage of all trash, waste and cardboard during the day as needed and at end of every shift.
• Regular sweeping and cleaning of the deck in the complete hot line area, as required during every shift and completely cleaned and sanitized at end of day.  This includes regular cleaning of all scuppers and drains.
• Daily cleaning and sanitation of specific areas of the galley as assigned by the chef.
• Regular hoods and filter screens cleaning over the hot line area, daily as needed and usually weekly to remove the screens.
• Removal of used cooking oil to the engine room as needed and regular logging of the disposed oil.
• Assist in both hot and cold preparation areas of the galley if needed and requested by the chef.
• Assist in breakfast, lunch and dinner food preparations as instructed by the chef.  This can include specific menu dishes and items as well as side dishes, etc.
• Assist in both lunch and dinner services on the line as instructed by the chef, working with appetizer service as well as entrée service.
• This may include salads, display trays, garnishes, canapés, appetizers, etc.
• Timely and proper requisitioning of all products needed to complete assigned duties.
• Checking and requisitioning the daily meat order with the chef.
• Responsible for proper meat storage and thawing procedures.
• Assist the chef with daily meat preparations.
• Ensuring the best possible usage of all products to constantly improving quality and standard and to minimize waste.
• Working closely with the chef and other crewmember to ensure best possible service to guests.
• Proper storage of all foods, labeling, cooling, rotation, etc.
• This position may be considered an actual ‘general floater’, to assist in any area of the galley as needed and/or required.
• Advance planning and preparation of all daily crew and officer meals.
• Timely planning to ensure that all crew meals are served on time.
• Keeping all crew meals well balanced and good variety in consideration of varied tasted.
• Ensuring that all crew and officer meals are prepared and presented fresh, and with the highest possible quality at all times.
• Required to visit the crew mess and officer’s mess regularly to ensure that your product is being presented and served to the best possible standards.
• Planning and monitoring or preparation to control and limit the amount of waste.
• Timely and proper requisitioning of all products needed for general crew meals.
• Utilization of extra guest foods, as instructed by the chef.
• Proper storage of all foods, labeling, cooling, rotation, etc.
• Helping, supporting and working with guest’s food preparation and service, as required and requested by chef.
• This position will also contribute to the galley control logs, to include ‘Temperature Log’ & ‘Crew Meal Log’.

Job position duties and requirements are not inclusive and may be adjusted and/or added to at any time by the management.

Working Hours

• Duty hours as per contract.

Training:

The following courses and/or certificates are mandatory:

• STCW