The primary responsibility of the Head cleaner is to assist the Kitchen Steward in maintaining the overall cleanliness of all Galley Outlets, Pot wash and Dish wash areas and any related locations assigned to the Food & Beverage Department.
Essential Duties and Responsibilities
Provide proper training and guidance to subordinates .
Take ownership of the Stewarding operation in the absence of the Kitchen Steward.
Supervise the cleanliness of all Galley Outlets, Pot washing & Dish washing locations and any adjacent area s assigned to the Food & Beverage Department to comply with Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
Maintain the cleanliness and working condition of all Cleaning and Washing equipment.
Take full ownership of the Utility Team operation in the absence of the Kitchen Steward .
Supervise and support the dish wash areas during the peak hours to assist the Utility team and to prevent loss of and breakage.
Control the garbage segregation system according to company policy, and train staff accordingly.
Ensure Integrated Pest Management (IPM) procedures are followed.
Assist the Sanitation Officer in maintaining any documentation required and provide follow up.
Is fully responsible in maintaining any documentation required for the SSSL vessels, and provide follow up.
Assist the Kitchen Steward with any documentation required.
Monitor breakage of equipment, chinaware and glassware and record on a Breakage List.
Report broken equipment to the Kitchen Steward.
Report broken equipment on an Issuetrax request if the Kitchen Steward is absent.
Communicate with the personnel involved to maintain an efficient working condition of the equipment.
Possess full understanding of how the TAR operates,
Monitor the daily working and resting hours of all subordinates .
Ensure accuracy and check all entries according to TAR policies.
Ensure that subordinates produce the required tasks as per job description on a daily basis and within their working schedule.
Assist the Kitchen Steward be advised of all relevant events regarding the F&B operation.
Ensure that all venues are set on time (cooking demo, juice station, galley tours, etc.)
Ensure all outlets are ready for announced or unannounced Public Health Inspection, done by the Food & Beverage Director/Sanitation Officer or local authorities .
Training & Development
Attend all meetings, training activities or classes related to assigned position as required.
Mentor, develop and provide on-the-job training to subordinates to strengthen their current performance and prepare for future advancement.
Assist the Kitchen Steward to ensure that all utility team evaluations are completed according to company standards.
Recommend potential position changes.
Ensure that all subordinates follow the rules and regulations of the ship.
Monitor the training and familiarization of new food crewmembers to their new job and living environment
Control food and general expenses involved in assigned area according to Corporate Office Guidelines and Budget, and regarding chemical and consumables.
Maintain an excellent awareness of cost control within department/team.
Control overtime and apply TAR procedures accordingly (work within the set budget perimeters).
Possess familiarity with the vessel layout in terms of safety and security.
Have a full understanding of ship rules and regulations (SMS).
Participate in all required safety drills/training.
Ensure that all safety procedures are followed.
Cooperate with the Staff Captain in adhering to the Ship’s Safety Program.
Follow the Ship Rules & Regulations.
Maintain a safe and sanitary environment for all guests and crew members.
Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
Participate in safety drills as required.
Maintain a high level of crew morale within the administration dept. ensuring that all crew are treated i n a fair and unbiased manner and the team works with a positive atmosphere.
Other Duties and Responsibilities
Assist with loading or provisions whenever required and as directed.
Ensure confidentiality when handling sensitive information.
Achieve the primary objectives of the position and comply with the above-mentioned accountabilities in a timely and efficient manner in accordance with SSSL policies.
Project a favorable image of the company, promote its aims and objectives, and foster and enhance public recognition and acceptance of all its areas and endeavors.
Comply with the safety and pollution prevention regulations and operating procedures at all times, participating in all relevant meetings and training sessions.
Participate in all mandatory training without excuse.
Perform all other duties as requested by shipboard management or shore side.
Knowledge, experience, skill, and/or ability
Elementary and middle school (8th grade) education or higher.
Previous experience and/or training in hotel/galley stewarding.
Minimum of two years in a similar position.
Fluent in written and spoken English.
Communicate effectively with the senior management.
Possess ability to lead and make decisions.
Good administrative skills.
Experienced in coaching subordinates.
Must be cost and quality conscious.
Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
Work with international team members.
Perform assigned duties under pressure (time constraints).
Fluency in additional language(s)
Cruise Ship Experience.
Required computer skills
Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point
Middle School (8th Grade) education or international equivalent.
USPH or HACCP certification considered as a plus.
Equivalent combination of education and experience.
Knowledge of general office practices, procedures and equipment.
Ability to prioritize tasks and work independently.
Strong organizational, interpersonal and communication skills .
Ability to interact with senior-level management and owner representatives.
Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Work Environment & Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell
The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.
Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.