Do hands-on work to carry out the menu plans of Dietitians.
Supervises and coordinates activities of kitchen workers to prepare and cook food aboard passenger ship: Collaborates with STEWARD/STEWARDESS, CHIEF, PASSENGER SHIP to plan menus. Determines time and sequence of cooking operations to meet meal-serving hours. Delegates to SOUS CHEF responsibility for preparation of food. Directs cooks, bakers, butchers, and other kitchen personnel engaged in preparing, cooking, and serving food. Inspects galleys, bakery, and butcher shop for cleanliness. Requisitions food and galley supplies. Estimates cost of food consumed and compiles cost control records. Authorizes personnel to work overtime.