• Organizing the catering and cleaning services; • Preparing meals for the shift; • Planning and production of a healthy, balanced, varied and nutritious menu based on optimum use of present stock; • Properly preparing and cooking of these menus based on modern dietary standards; • Completely prepare the ordering of all required provisions for the intended period; • Receiving, arranging, preparation, documentation and storing of provisions and stores; • Supervising the cleaning and hygiene of accommodation, appropriate cabins, alleyways, mess rooms and pantries.

• Overall management of the vessel’s catering department; • Ensuring that personnel, food preparation and storage meet hygiene requirements; • Co-ordination of training of catering personnel with respect to food handling, hygiene and SHE-matters; • Maintaining of adequate stocks and co-ordination of storage of food, cleaning materials and bonded store; • Co-ordination of cabin allocation for all personnel on board and maintenance of POB database, lifeboat and cabin allocation lists; • Co-ordination of crew changes, helicopter flights and other means of transport in close co-operation with the Company’s designated representatives onshore; • Maintaining administrative systems, such as personnel database, (over)time sheets, summary of account-promotional items and execution of various other administrative tasks; • Preparing official documents for customs and immigration and handing them to authorized persons for approval and signature

• Directs, instructs, and assigns personnel performing such functions as preparing and serving meals. • Oversees cleaning and maintaining officers' quarters and steward department area • Ordering, receiving, issuing, and inventorying stores. • Planning menus, compiles supply, overtime, and cost control records. • Requisition or purchase stores and equipment. • Assisting Cook with food preparation, baking bread, rolls, croissants, cakes, pies, cookies, and pastries. • Monitor Health & Hygiene of cooks & food handlers • Responsible for the Safety, Security, Maintenance of Catering department. A Chief Steward's duties may overlap with those of the Steward's Assistant, the Chief Cook, and other Steward's Department crew members.

• Organizing the catering and cleaning services; • Preparing meals for the shift; • Planning and production of a healthy, balanced, varied and nutritious menu based on optimum use of present stock; • Properly preparing and cooking of these menus based on modern dietary standards; • Completely prepare the ordering of all required provisions for the intended period; • Receiving, arranging, preparation, documentation and storing of provisions and stores; • Supervising the cleaning and hygiene of accommodation, appropriate cabins, alleyways, mess rooms and pantries.