The major goal of the position is to ensure a smooth and efficient operation of all sanitation in the Hotel – Deck & Engine departments and in line with Company’s Rules and Regulations.
This position description in no way states or implies that these are the only duties to be per-formed by the shipboard employee occupying this position. Shipboard employees will be re-quired to perform any other job-related duties assigned by their supervisor or management.
Responsible that the vessel has constantly the highest sanitation standard.
Responsible for the cleanliness of all outlets & locations assigned to the PH areas for Hotel depart-ments in compliance with PH Rules (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) or com-pany policies (SMS/IPM...)
Must be familiar with the regulations of the individual countries/regions sailing in.
Responsible for PH and Sanitation trainings of all Deck, Engine and Hotel personnel, which includes but is not limited to hands on training for chemical usage/handling, equipment handling, cleaning tech-niques, time control plans, filling out logs i.e. blast chiller logs, cooling etc. in conjunction with the Chief Steward and all concerned HODs and retain all necessary logs.
Maintain, monitor and audit all sanitation logs (Galley, Restaurant, HK, Bar, Provision, Chemical, Pota-ble water and Medical).
Must have all outlets ready for any announced or unannounced Public Health Inspection, either done by the Shipboard Senior Management or local authorities.
Monitor the dish wash areas during the peak hours to prevent loss of and breakage and monitor work-load of the utility team.
Ensure Integrated Pest Management (IPM) procedures are well followed and maintain any documen-tation required and ensure on the floor follow up.
Inspecting periodically all Hotel areas with and without Ships Management for USPH compliance.
Ensuring proper storage of all chemicals onboard and periodically checking all chemicals stores.
Assist the Executive Sous Chef in care, treatment and training on the galley equipment, especially dur-ing cleaning process.
Assist the Executive Sous Chef in creating and monitoring work/repair orders and ensuring that all gal-ley equipment is in full working order.
Ensure that waste control is in place, grocery breakage minimized and garbage separation followed.
Establish cleaning routines such as dust cleaning, china dipping schedule etc.
Ensuring that uniform and personal hygiene guidelines are followed according to the company stand-ards.
Assist loading on the pier that all-perishable food Items are of highest quality and proper temperature / pest control before bringing on board.