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DOT Code: 315.131-010

Industry: water trans.

Supervises and coordinates activities of kitchen personnel and participates in preparation of meals aboard cargo ship: Collaborates with Steward/Stewardess, Chief, Cargo Vessel (water trans.) to plan menus. Determines time and sequence of cooking operations to meet meal-serving hours. Directs Cook, Third (water trans.); Second Cook And Baker (water trans.); and Scullion (water trans.) in preparation of foods. Inspects galley and galley equipment, such as pots, ovens, and cutlery, for cleanliness. Butchers and prepares meat, fowl, and fish, and participates in cooking of meats and sauces. May requisition supplies.

GOE: 05.10.08 STRENGTH: M GED: R4 M2 L3 SVP: 7 DLU: 77