Plan and prepare daily menus, considering dietary needs, cultural diversity, and voyage duration.
Procure, store, and manage food supplies economically and in line with voyage schedules.
Supervise galley staff (cooks, stewards, kitchen helpers) to ensure smooth meal service.
Maintain hygiene standards and compliance with Maritime Labour Convention (MLC), USPH, and other applicable health & safety regulations.
Monitor galley equipment and request maintenance/repairs as required.
Minimize wastage and control food costs within allocated budgets.
Ensure proper storage of dry, chilled, and frozen food items.
Prepare special meals for dietary restrictions (vegetarian, vegan, diabetic, low-salt, etc.).
Maintain cleanliness and sanitation in all galley and food storage areas.
Conduct regular training of junior galley crew on food safety and hygiene.
Assist in inspections by authorities or flag state officials.