A professional who supervises and coordinates activities of kitchen workers to prepare and cook food aboard passenger ship. Respnsibilities include:

• Collaborates with steward/ chief, stewardess 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.