# 23 - Crew Chef

<table>
<thead>
  <tr>
    <th>
      <strong>
        Department
      </strong>
    </th>
    
    <th>
      Galley
    </th>
  </tr>
</thead>

<tbody>
  <tr>
    <td>
      <strong>
        Reporting to
      </strong>
    </td>
    
    <td>
      The Head Chef
    </td>
  </tr>
  
  <tr>
    <td>
      <strong>
        Objective
      </strong>
    </td>
    
    <td>
      To prepare meals for the crew and to assist the Head Chef in ensuring good sanitation practices, condition of the galley, food storage areas and ensuring safe and environmentally sound work practices are maintained.
    </td>
  </tr>
  
  <tr>
    <td>
      <strong>
        Required Qualifications
      </strong>
    </td>
    
    <td>
      MLC Cook Certificate
    </td>
  </tr>
  
  <tr>
    <td>
      <strong>
        Substitutes
      </strong>
    </td>
    
    <td>
      Second Chef
    </td>
  </tr>
</tbody>
</table>

**The Crew Chef has the following duties and responsibilities:**

- To learn, understand and apply the Yacht Procedures, ISM, SOLAS Training Manual, Master'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 preparation of varied, balanced and nutritious meals for the crew, taking into account the religious and cultural backgrounds and dietary requirements of the crew, in accordance with MLC requirements.
- To assist the Head Chef and Second Chef in the preparation of guest meals when required.
- To assist with the receiving, stowage and rotation of provisions and supplies, and report shortages to the Head Chef.
- To ensure the galley environment and procedures comply with all relevant legislation relating to health and safety and food hygiene regulations.
- The cleanliness and maintenance of the crew mess, the crew galley areas, the storerooms, cold rooms and freezers.
- For the proper handling of waste of the galley department as per regulations and the yacht's Waste Water and Garbage Management Plan.
- The reporting of deficiencies and damage to the galley and its equipment to the Head Chef.
- Ensuring that unauthorised personnel do not enter into the galley and storage areas.

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

<signature title="Crew Chef">



</signature>