The major job is to wash china, cutlery and equipment in the dish wash, to avoid breakage.
Reports to
All Pot washers working in the Galley report directly to the First Cook. The entire kitchen staff including the Pot washer is subordinate to the Executive Chef and ultimately to the Hotel Manager.
Subordinate Personnel
None
Areas of Responsibility
He/She is responsible for the pot wash area.
He/She washes properly all pots, pans and equipment. If requested he/she cleans, as well as the general cleaning of galley.
He/She cleans and sanitizes the whole galley, fridge, freezer, including floors, walls, steps leading below and elevator according the USPH standard.
He/She assists in all work as delegated by the Executive Chef.
He/She is aware of all fire, safety and emergency procedures.
He/She takes part in storage of food when required.
He/She takes part in luggage handling when required.
He/She performs other duties if necessary, since above stated describe only a regular working day.
He/She assists in loading and unloading during the storage of food, beverages, consumables etc.
He/She is available to work overtime if requested.
Minimize breakage.
Check daily the water temperatures and report immediately differences to the superior.
Cleaning and Maintenance
He/She is responsible for the proper cleaning and sanitary matters of his/her working area and/or as delegated by the Chef.
He/She handles all working material and equipment with the necessary care and keeps it well cleaned.
He/She reports all necessary repairs to his/her Superior.
He/She is familiar with proper sanitation procedures and follows U.S. Public Health requirements.
Daily Routines for Utility/Cleaner – Galley
Morning
Washes pots, pans and equipment
Cleans vegetables, potatoes and salads as required by Cooks
Assists Cooks as required
Washes pots, pans, utensils and equipment if required
Assists Cooks as required
Assists service staff in returning luncheon items
Washes, rinses and sanitizes whole galley after lunch including floor
Evening
Washes pots, pans utensils and equipment
Assists Cooks as needed
Checks all fridges, freezers and stores
Cleans and arranges them
Washes, rinses and sanitizes whole galley after dinner including floor
Following duties to be followed according to Executive/Chef
General cleaning
Cleans out all fridges, freezers and storeroom, then washes, rinses and sanitizes them
Appearance/Personal Hygiene
The appearance of the entire personnel on board the ship reflects the reputation and image of the company; therefore a great deal of emphasis is placed on a professional appearance.
The Company expects you to maintain the highest standard of personal appearance and hygiene at all times.
If in passenger areas full uniform is to be worn: hat, scarf, jacket, name tag, pants and proper shoes.
Have a clean neat personal appearance.
Special attention to grooming, hygiene care and clean and proper uniforms and shoes
Hair must be well groomed, neat and not extend over the shirt collar and always be kept clean.
A moustache is acceptable if kept neatly trimmed.
Big earrings and big necklaces are not to be worn on duty and more than one moderate size ring is not acceptable.
