CAMPBOSS

• Responsible to carry out all duties assigned by the Master in relation to catering department and cabin cleanliness • To prepare daily menu and set menu for the day and week • To prepare and/or guide the cooks for all meals preparation • To guide and supervise the cooks on the kitchen and to monitor the hygiene in the mess room, galley, provision stores, vegs/fish and meat room • In charge of all foods and provision to stock and to send requisition to Company (vessel manager) through vessel master • In charge of budgeting of provisions and catering materials • In charge of vessel cleanliness for all accommodation and cabin • To disburse duties job functioning for stewards and cooks • To ensure all steward carry out accommodation cleaning on daily basis • To maintain duty roster for the whole catering department • To ensure menu is displayed in the mess room and change in weekly basis • To monitor the budget and to be in charge for provision and food ordering • To ensure provisions and stock is sufficient for total endurance of project • To monitor most of the meals and ensure all the crew receives equal quality and flavour in their meals • Other duties assigned by Master