Job Title : Utility/Senior Utility  

Reports to : Executive Chef

Main Responsibilities:

- Work as a Team Member.

- Follow "Clean as You Go" work habits.

- Do any special duties requested by Executive Chef.

- Must be correctly dressed at all times.

- Follow safe work habits and notify supervisor of any dangerous or unsafe place or equipment in your work area.

- Make sure that the hygienic program set by the company is followed. Observe water temperature in washing area, especially the final rinse.

- Be cost conscious. Take good care of all the utensils and machinery. Extra care to be taken during rough weather.

- Keep your cabin clean. No food items, cooking utensils, etc., allowed in your cabin.

- All meals to be taken in the crew's mess.

- Please refer to Vessel SMS - Chapter 5 - Hotel Procedures, for further guidance on what your role entails.

- Must be familiar with the ship’s “Emergency Plan”, the “Muster List”, the ship’s “Code of Conduct” and the “S.M.S

- This is an outline of your duties. You may be called upon to perform other ad-hoc duties when required.

- The Utility staff should familiarize themselves with Company instructions and procedures relevant to their positions.

- The substitute for the Utility staff is at the discretion of the Executive Chef.

- Special Responsibilities: (Please tick appropriate box. Any specific duties for that role are listed beneath the job title)

- Cold Galley

- Reporting to and carrying out any special duties requested by Sous Chef / Pantry Chef / Cold Galley.
   
- In charge of cleaning all machinery and utensils in the Cold Galley. Also in charge of keeping same in good working condition and that all areas are kept clean at all times.
   
- Picking up provisions from stores at allotted times.

- Dishwasher

- In charge of operating all dishwashers during service hours, changing water and cleaning machines, as per manufacturer instructions.
   
- Report to department superiors when machinery is not working correctly.
   
- Reporting to and carrying out any special duties requested by Sous Chef. 

- Responsible for loading and unloading cutlery, crockery, etc. from dishwashers.

- Taking care when storing crockery and cutlery, etc..

- Galley

- Reporting to and carrying out any special duties requested by Sous Chef / Pantry Chef / Cold Galley.
   
- In charge of cleaning all machinery and utensils in the kitchen. Also in charge of keeping same in good working condition and that all areas are kept clean at all times.

- Crew Mess

- Reporting to and carrying out any special duties requested by Sous Chef / Crew Chef.

- Make sure that all food is in the Mess at appropriate meal times.

- Responsible that all equipment like dishwashers, fridges, crockery and cutlery are taken well care of. Any technical failure to be reported immediately to the Crew Chef.
 
- Responsible for the highest standard of hygiene regarding food and dishwashing.
    
- Wash down fridges and cooling units with bleach twice a week or whenever needed. The freezer should be defrosted and properly cleaned once a week.
    
- All hot food, cold cuts, salads, etc. to be collected from the Galley. All canned food, juices, tea & coffee, milk, bread and cereals to be collected from main storeroom against a requisition.
    
- In charge of cleaning all Mess-rooms and pantries. Also in charge of keeping Mess-rooms and pantries, with all inventories, in good working condition and that all areas are kept clean at all times.

- Pastry

- Reporting to and carrying out any special duties requested by Pastry Chef.   

- In charge of cleaning all machinery and utensils in the Bakery. Also in charge of keeping same in good working condition and that all areas are kept clean at all times.

- Pot Wash   

- Reporting to and carrying out any special duties requested by Sous Chef.   

- In charge of cleaning all pots, pans and utensils in the Galley. Also in charge of keeping same in good working condition and that all areas are kept clean at all times.               

- Stores/Senior Utility Stores

- Reporting to and carrying out any special duties requested by the Storekeeper.

- Assisting with the cleaning in all provision areas. Also assisting with keeping same in good working condition and that all areas are kept clean at all times.

- Vegetables

- Reporting to and carrying out any special duties requested by the Vegetable Chef.

- In charge of cleaning all utensils and the potato peeling machine. Also in charge of keeping same in good working condition and that all areas are kept clean at all times.

- Assisting with the preparation of vegetables.


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