Catering operations on board involve a range of responsibilities aimed at ensuring a smooth and efficient service. Galley assistance is crucial, where team members support the preparation and serving of meals, ensuring that all culinary tasks are executed efficiently. Cabin cleaning and sanitation are paramount to maintaining a hygienic and comfortable environment for passengers. This involves regular cleaning routines to ensure cabins are tidy, safe, and welcoming. Waste management, in compliance with MARPOL regulations, is another key aspect. This includes implementing effective waste sorting and disposal practices to minimise the environmental impact of the vessel’s operations. Inventory and stock control are essential to ensure that there are adequate supplies of food and beverages throughout the voyage. This involves managing inventories meticulously, conducting regular stock checks, and assisting with beverage and food orders to meet all requirements. Participation in safety drills is also a vital part of the role, ensuring that all crew members are prepared to handle emergencies effectively. Overall, these operations require attention to detail, teamwork, and a commitment to maintaining high standards of service and environmental responsibility.

• STCW Basic Safety Training • BOSIET / HUET (if applicable) +CAEBS • Proficiency in Survival Craft • Passenger Ships • Maritime English • Hygiene / Food Safety • Security Awareness