Second-in-command of the galley who supervises daily kitchen production and deputises for the Executive / Head Chef.
Responsibilities
Supervise daily food production and line service
Train and roster galley staff
Monitor food quality, portion and cost control
Enforce food-safety and USPH standards
Qualifications
STCW / Mandatory
STCW VI/1 Basic Training (PST, FPFF, EFA, PSSR)
STCW VI/6-1 Security Awareness Training
STCW V/2 Crowd Management (passenger ships – if designated on muster list to assist passengers)
Passenger-ship safety familiarization for personnel providing direct service to passengers (STCW V/2 / I/14)
STCW VI/2-1 PSCRB (if assigned to survival craft / rescue boat crew)
Other / Company
Valid PEME / medical fitness certificate (STCW I/9; MLC 2006 Reg 1.2) and ship-specific familiarization (STCW I/14) before assuming duties
Ship's Cook certificate of qualification (MLC 2006 Reg 3.2 / Std A3.2; e.g., TESDA Cookery NC II or flag-recognised equivalent)
Food safety & hygiene training for catering staff (MLC 2006 Std A3.2)
USPH Vessel Sanitation Program (VSP) / food-safety training (cruise ships calling US ports)
Culinary qualification (e.g., TESDA Cookery NC II/III)