# 20 - Head Chef

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

<tbody>
  <tr>
    <td>
      <strong>
        Reporting to
      </strong>
    </td>
    
    <td>
      Master
    </td>
  </tr>
  
  <tr>
    <td>
      <strong>
        Objective
      </strong>
    </td>
    
    <td>
      To ensuring good sanitation practices are maintained in the operation and condition of the galley and 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>
      Stewardess
    </td>
  </tr>
</tbody>
</table>

**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:*

<signature title="Head Chef">



</signature>