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

• Receives menus planned by chef, passenger vessel and steward/ chief, stewardess passenger ship.
• Determines kinds and amounts of foodstuffs necessary to prepare items listed on menus.
• Plans sequence and time of cooking operations to meet meal-serving hours.
• Assigns specific tasks to cooks of several galleys.
• Directs cooks performing tasks.
• Determines size of food portions and observes workers serving food.
• Evaluates and solves problems encountered, such as substituting items on menus, reusing cooked food, and reducing excess waste and spoilage.
• Inspects galleys, pantries, serving stations, and butchering and baking shops for cleanliness.
• May assist in cooking tasks and in preparing hot and cold canapes and hors d'oeuvres for banquets, cocktail parties, and other social functions.