20 - Head Chef

The Chef has the following duties and responsibilities:

• To learn, understand and apply the Yacht Procedures, ISM, SOLAS Training Manual, Captain’s Standing Orders.
• To participate actively to safety trainings organized by the Chief Officer/Safety Officer.
• Understanding use of fire-fighting equipment in galley.
• The efficient operation of the galley and the preparation of meals on board.
• Adequate provisions and supplies for the total number of guests and crew on board.
• The preparation of menus for approval.
• The preparation of requisition orders for the re-supply of provisions and supplies.
• To ensure the galley environment and procedures comply with all relevant legislation relating to health and safety and food hygiene regulations.
• To promote a safe, healthy and environmentally secure environment through effective training for all crew who are involved in food preparation and service.
• The supervision of their staff to ensure good work, cleanliness and behaviour.
• Security and recording of stores and bonded stores.
• The cleanliness and maintenance of the galley, the storerooms, cold rooms and freezers.
• For the proper handling of waste of his department as per regulations and the yacht’s Waste Water and Garbage Management Plan.
• The maintenance and reporting of deficiencies and damage to the galley and its equipment.
• Ensuring that unauthorised personnel do not enter into the galley and storage areas, or that crew in their control do not enter the guest areas unless instructed.
• To organise and stock the emergency water and food rations in case of an abandon‑ship situation.

The above job description has been read, understood, agreed upon and signed accordingly by: