Do hands-on work to carry out the menu plans of Dietitians.
Supervises and coordinates activities of kitchen personnel and participates in preparation of meals aboard cargo ship: Collaborates with STEWARD/STEWARDESS, CHIEF, CARGO VESSEL to plan menus. Determines time and sequence of cooking operations to meet meal-serving hours. Directs COOK, THIRD; SECOND COOK AND BAKER; and SCULLION 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.