The employee will be responsible for all catering and cleaning activities on board the vessel. He will:
• Coordinate the kitchen staff team;
• Coordinate the housekeeping staff team;
• Plan the menu;
• Have responsibility for stocking and stock checking in addition to cost control reporting according to Company rules;
• Take part to the training of staff, according to the rules of HSE, Food Hygiene and Safety, HACCP, etc.
