Reports To: Sanitation Officer (O Class), F&B Director (R Class, SSSL)
Direct Reports: Head Cleaner, Utility Cleaner, Catering Trainee
The primary responsibility of the Kitchen Steward is to supervise the overall cleanliness of the 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.
Supervise the cleanliness of all Galley Outlets, Pot washing & Dish washing locations and any adjacent area 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.
Responsible for the cleanliness of all galley Storage Areas (Galley Locker, Chemical locker, cleaning lockers).
Maintain the cleanliness and working condition of all Cleaning and Washing equipment.
Report any damages or malfunctions to the Sanitation Officer (O Class) or Executive Chef/Executive Sous chef (R Class/SSSL).
Supervise and support the dish wash areas during the peak hours to assist the Utility team and to prevent loss of and breakage.
Provide all Galley Outlets with the necessary cleaning materials & chemicals on a daily basis.
Submit the required Electronic Requisition.
Assist the procurement team to evaluate the janitorial, chemical and cleaning supply consumption.
Evaluate related par levels and orders to ensure a consistent chain of supply is maintained.
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 (O Class ) and provide follow up.
Is fully responsible in maintaining any documentation required for the R class/SSSL vessels, and provide follow up.
Monitor breakage of equipment, chinaware and glassware and record on a Breakage List.
Report broken equipment on an Issuetrax request.
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.
Maintain fluent communication with the Senior Executive Chef (O-class), Executive Chef (R-class/RSSC) and F&B Director regarding performance of the Stewarding Team, as well as overall F&B and HK teams.
Ensure that assigned crew members are well groomed and in proper uniform when reporting for duty.
Prepare all outlets for announced or unannounced Public Health Inspection, either done by the Shipboard Senior Management or local authorities.
Check with necessary parties to 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.)
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.
Ensure that all utility team evaluations are completed according to company standards.
Recommend potential position changes.
Respond to any Stewarding HR-related issues with the Food & Beverage Director (R Class and SSSL).
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.
Possess knowledge of the Human Resources Manual and Shipboard Training.
Maintain a high level of crew morale within the administration dept. ensuring that all crew are treated in 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 ICS 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
Standard High School Education.
Previous Experience and/or training in hotel/galley stewarding.
Minimum of 5 years in a similar shipboard position.
Outstanding knowledge of Vessel Sanitation Program regulations and procedures.
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).
Versed in budgeting and cost control, including but not limited to, the reading and interpreting of inventory reports, food cost reports and monthly financial statements.
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
Possess sufficient computer knowledge to use the company software.
Familiarly with relational database driven inventory control systems.
High School education or international equivalent.
USPH or HACCP certification.
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.