Sanitation Officer Oceania

Supervise the cleanliness of all outlets & locations assigned to the Food & Beverage department and
Housekeeping department in compliance with PH Rules (referring to US, Anvisa, Shipsan, Canadian,
Australian etc.) or company policies (SMS/IPM...)
Must be familiar with the regulations of the individual countries/regions sailing in.
Responsible for PH and Sanitation trainings of all F&B / HK personnel, which includes but is not limited to
hands on training for chemical usage/handling, equipment handling, cleaning techniques, time control
plans, filling out logs i.e. blast chiller logs, cooling etc. in conjunction with the Kitchen Steward (Oclass)/Head
Cleaner and all concerned HOD and retain all necessary logs.
Ensure that staff performs as per required rules and regulations. Conduct spot-checks on a daily basis to
ensure compliance and address discrepancies.
Assist the procurement team to evaluate the janitorial, chemical and cleaning supply consumption to
evaluate related par levels and orders to ensure a consistent chain of supply is maintained.
Ensures cleanings are carried out as per on board schedules and as deem necessary.
Check all buffet areas and galley operation during preparation, service and breakdown (breakfast, lunch,
teatime and dinner).
Maintain, monitor and audit all sanitation logs (Galley, Restaurant, HK, Bar, Provision and Chemical).

Must have all outlets ready for any announced or unannounced Public Health Inspection, either done by
the Shipboard Senior Management or local authorities.
Follow up and check on any administration, working procedures and ensures all are carried out as stated in
the Food and Beverage and ISM Manual.
Responsible for the cleanliness and working condition of all cleaning and washing equipment and address
if needed any maintenance requirement though the Issuetrax system.
Monitor the dish wash areas during the peak hours to prevent loss of and breakage and monitor workload
of the utility team.
Ensure that all waste produced by the catering and Housekeeping department comply with Public Health
rules and regulations. Ensure all crew are fully trained and that complete records of waste discharged are
kept as per requirements.
Ensure Integrated Pest Management (IPM) procedures are well followed and maintain any documentation
required and ensure on the floor follow up.
Monitor breakages of equipment, chinaware and glassware and ensure whenever encountered, record on
a breakage list or report for equipment is maintained by the Kitchen Steward (O-class)/ Head Cleaner in
order to maintain an efficient working condition of the equipment and tracking of the breakage prevention
plan efficiency.
Train and supervise the correct handling of equipment for all personnel concerned. Regular inspections on
the conditions of equipment must be carried and followed up with maintenance reports on a daily basis or
as required.
Must have a full understanding of how the TAR operates and monitor the daily working and resting hours
of all subordinates under his supervision, ensuring of its accuracy and checking all entries according to TAR
policies.
Ensures that subordinates produce the required tasks as per job description on a daily basis and within
their working schedule.
Keep a 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 utility team members are well groomed and in proper uniform when reporting for
duty as per employee handbook and company policies.
Must be familiar with all relevant events regarding the F&B operation to ensure the prompt follow up from
the Kitchen Steward (O-class)/ Head Cleaner when it comes to setting up special events in a timely
manner.