Kitchen Steward for Swan Hellenic Cruises

V.Ships Leisure is looking for a Kitchen Steward on behalf of Swan Hellenic Cruises.

Key Responsibilities

• Adherence to the company’s health and hygiene standards in line with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Ensuring the safe operation and working practice of the Hotel Department and any related matters affecting the safety of the ship, guests, and crew.
• Informing the Sous Chef immediately of any occurrence affecting the safe operation of the ship or the safety of persons onboard and/or the quality of services offered to guests.
• Liaising with other departments to ensure safe public health practice throughout the Hotel operation.
• Ensuring the welfare and discipline of all members of the sanitation department, including behaviour whilst in guest public areas, in accordance with company policies and procedures.
• Ensuring the completion, checking and filing of food safety record logs in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Reporting defects or malfunctions of safety equipment and appliances e.g., expired or empty fire extinguishers, defective fire doors, broken or missing lifejackets, broken fire buttons, safety posters missing, etc.
• Ensuring Food and Beverage and Housekeeping personnel are qualified in food hygiene to a level commensurate with the type of food they handle and as determined by the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Reporting defective galley equipment and required maintenance immediately to ensure the safe and hygienic operation of the ship.
• Participating fully in safety drills and statutory inspections commensurate to the role and as per company policies and procedures.
• Ensuring minimum sanitation manning to comply with the In-Port Manning plan in accordance with international maritime law.
• Ensuring departmental compliance with the Maritime Labour Convention directive on working hours.
• Leading and directing the team in applying correct security measures.
• Environmental stewardship is central to this role and the entire operation of the ship. This role will engage in, comply with and promote all environmental regulations and policies, actively working with the galley, Hotel team and guests to promote sustainability and protection of the environment in all aspects of life on board.
• Efficient day to day supervision of the sanitation department, including, but not limited to, managing, monitoring, developing and training team members, ensuring an efficient and effective public health operation.
• Ensuring proper use of the assigned team, assisting completing appraisals for galley utilities, identifying development opportunities and supporting staff to guide, motivate and direct their respective teams.
• Managing the following ranks: Galley Utility.
• Ensuring Hotel department compliance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures relating to cleaning, chemicals, food safety, food hygiene training, laundry, outbreak prevention and pest control.
• Ensuring the maintenance and repair of galley machinery and equipment, monitoring work orders and ensuring an effective and efficient working relationship with the Sous Chef and Technical department.
• Monitoring the handling and preparation of meat, poultry, fish, seafood and ready to eat products to ensure the highest standards of food hygiene, food safety and dish presentation at every stage.
• Ensuring effective communication and teamwork across all Hotel departments.
• Reporting maintenance defects in line with company policies and procedures.
• Ensuring cleaning standards and schedules for the galley, preparation rooms, dishwashers, refrigerators and ice machines logs maintained in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Supporting the Sous Chef in the implementation and management of a schedule for weekly departmental public health inspections, collating and distributing corrective action and following up on findings.
• Managing an effective Hotel garbage operation in the galleys.
• Delegated attendance at F&B management meetings.

Education/Experience/Qualifications:

• STCW
• Seamans Book
• Ship Experience