Sanitation Officer Oceania

Essential duties and responsibilities

Operational

 Be familiar with all current and applicable PH regulations, including, but not limited to VSP, SHIPSAN, CSIP,  ANVISA, AQIS, and all relevant internal policies and procedures, as outlined in the SMS and all applicable manuals.
 Assess the cleanliness of all outlets and locations assigned to the Food & Beverage and Housekeeping departments.
 Organize and conduct PH related trainings with the F&B and Housekeeping department, in conjunction with the respective HODs.
 In addition to the Company Standard Trainings, facilitate On the Job Training, based on observations with topics including, but not limited to:
    o Safe practices at work
    o AGE awareness and prevention
    o Cleaning methods, chemical products and PPE
    o Dishwash and Potwash operations, evaluation and maintenance of equipment
    o Cleaning of electrical equipment and ventilation hoods and vents
    o Breakage prevention program
    o Time and temperature control
    o Potentially Hazardous Foods, identification and storing requirements
    o Cooking, cooling and handling of PHF

 Conduct regular audits for both F&B and Housekeeping departments, ensuring that all required files and logs are maintained in good order. The required files include, but are not limited to:

    o Production/Cooling logs
    o Refrigeration logs
    o Ice machine/Drinking fountain sanitation logs
    o Daily sanitation checklists
    o Shell stock retention logs
    o Fresh fish freezing log

 Take overall charge of Public Health, Food Safety and Sanitation matters, ensuring the following:

     Monitor on a daily basis that the Crew and Middle Managers perform as per applicable                        guidelines. Non-conformities must be addressed on the spot with the Manager/Supervisor in              charge. All findings are to be communicated to the respective HOD with the F&B Director in                copy.
     Take charge of all janitorial equipment (ordering, receiving, storage, issuing and maintenance),
        chemical products (ordering, receiving, storage, issuing), dishwashing equipment (maintenance          and availability). Monitor and maintain par levels based on operational needs.
     Spot check the opening and closing of buffets, galley and bar areas during each service                      (including additional services, such as Tea Time, Deck BBQ, and Specialty Dinners etc.). Ensure          that venues are opened in accordance with all applicable standards.
     Continuously spot check the cleanliness, proper operating and maintenance of all dishwash and
        potwash machines. Report and follow up on maintenance issues via the onboard reporting                  system.
     Be fully aware of applicable laws and regulations related to the onboard Time and Attendance
        Recording system. Audit the TAR entries for his team on a daily basis, identifying shortages and
        efficiencies and taking the necessary action based on these observations.
     Monitor the workload and adjust the schedules of his team as needed, to provide coverage                based on operational needs. Ensure that the schedules comply with all applicable laws.
     Monitor the dishwash areas during busy hours and at the closing, ensuring all elements of the
        breakage prevention program are in place and followed (in conjunction with other HODs and              Middle Managers/Supervisors). Audit all breakage logs to ensure information is properly filled in          by the supervisors in charge.
     Communicate shortages of chinaware, glassware and other equipment with F&B Director and              Senior Executive Chef, ensuring all par levels match the operational needs and is maintained.
     Ensure that any and all administrative tasks, policies and procedures listed in the F&B and ISM
        Manual are completed and followed.
     Ensure that the Crew working in the Sanitation Department are properly trained in the correct
        garbage segregation and disposal, in accordance with all applicable internal and external                    regulations.
     Monitor that Integrated Pest Management (IPM) procedures are implemented and followed                (Food & Beverage and Housekeeping) and that all required documentation is maintained.                  Communicate all Pest sightings in a timely manner, in accordance with current shipboard                    procedures.
     Train and supervise that Crew working in the Sanitation Department to ensure they are
        knowledgeable about the equipment they are issued and handling (safety, maintenance and
        efficiency) and that the equipment is maintained clean and in working order.

 Take ownership of inspections and audits:

o Demonstrate full ownership of all items related to Public Health, Food Safety, Cleaning and Sanitation, including any observations and non-conformities and to follow up with the respective Manager-incharge to ensure resolutions are achieved within a reasonable time frame.
o Audit F&B and Housekeeping departments for compliance with the Outbreak Prevention and
Response Plan (OPRP), addressing non-conformities on the spot and communicating all findings to
the respective HOD, copying in the F&B Director/Senior Executive Chef (for Galley only) on the (email) communication.
o Monitor Crew and Officers behavior in Mess areas (such as hand washing, food and utensils handling etc.) and in Public/Crew areas (littering, damaging company property etc.) and communicate all observations with the respective HOD.
o Take charge of arranging the schedules for all shipboard inspections and communicating them with
all relevant parties in a timely manner. Discuss areas of focus with all participants at the beginning of
each inspection. Areas of focus to be determined based on findings from previous internal and external inspections, including reports from other vessels etc.
o Ensure that all F&B outlets are ready for any announced and unannounced inspections by the Public
Health Authorities, internal and external inspections and audits (SMS, Corporate visits, Deck-by-Deck
etc.)

 Maintain professional communication with onboard and corporate leadership regarding any and all
observations.

o Communicate all operational observations with the F&B Director and Senior Executive Chef (for
Galley related observations only) in a timely manner. Corporate representatives sailing must be kept
in copy for observations related to their areas.
o Meet daily with Kitchen Stewards/Head Cleaners to discuss the performance of the team, operational observations, special projects and follow ups. Ensure that the workload is divided fairly between the teams/team members.

 Act as a role model for other Crew and Leaders.

o Monitor that all F&B and Housekeeping Crew are well groomed and wearing clean pressed uniforms.
o Monitor that hair, nails and jewelry are worn in accordance with the standards applicable for the
respective position

Training & Development

 Attend all meetings, training activities, courses and all other work-related activities as required.
 Mentor, develop and provide on-the-job training to subordinates to strengthen their current performance
and preparation for future advancement.
 Review and approve all performance reviews for Crew working in the Sanitation Department, completed
by the Kitchen Steward (O-class)/Head Cleaners, including suggestions in regards to potential position
change with the respective HOD. Ensure that all performance reviews are completed in a timely manner and in accordance with company standards.
 Take ownership and responds to any HR related inquiries for Crew working in the Sanitation Department in conjunction with the Senior Executive Chef (O-class), Executive Chef (R-class/RSSC) and Food & Beverage Director.
 Ensure that all crewmembers under his/her direction follow the Ship’s Rules and regulations and are subject to a complete training and familiarization to their new job and living environment.
 Act as the onboard trainer on all topics related to Public Health, Food Safety, Cleaning and Sanitation and other related topics. In charge of preparing and sending out a monthly calendar of formal trainings, as well as for scheduling OJT when needed (based on observations and in conjunction with the respective HODs)

Financial

 Responsible for the control of chemicals, consumables and general expenses for his / hers area/team, in
accordance with set budgets. Look for ways to optimize cost control and spending.
 Foster a strict awareness of cost control within the Sanitation Department and other F&B and Housekeeping teams.
 Control overtime and apply TAR procedures accordingly (work within the set budget perimeters)
Other Duties and Responsibilities
 Assist the Provision Master/Procurement Manager during Loading/Provisioning (during busy hours, or as directed).
 Perform other duties as assigned by onboard management or Corporate Representatives

Safety Responsibilities

 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.
 Participates in safety drills as required

Resources

 Must be familiar with the Sanitation Operational Manual, Human Resources Manual and Shipboard training.
 Maintains a high level of crew morale within his department, ensuring that all crew are treated in a fair and unbiased manner, and the team works with a positive atmosphere.