A professional who supervises and coordinates activities of kitchen personnel and participates in preparation of meals aboard cargo ship. Respnsibilities include:

• Collaborates with steward/ chief, stewardess cargo vessel to plan menus.
• Determines time and sequence of cooking operations to meet meal-serving hours.
• Directs third cook; 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.