The Cook is responsible for the preparation of the various menu items according to recipes and photos provi ded by shipboard management.
Operational Man a station in the galley, assigned by the Executive Chef, in order to become familiar with various tasks. Assist with the transportation of food items from the Main Stores to the galley. Clean and sanitize work area and utensils used, in accordance with Shipsan, the European sanitation program and United States Public Health Rules and Regul ations. Be on standby in the galley periodically when the ship is subject to a Shipsan/ USPH inspection. Possess the ability to taste all foods to ensure correct preparation.