- Assistance with preparation and cooking daily meals (including breakfast, lunch, Tea Time, dinner, etc.) for crew and guests in accordance with Executive Chef Manual and menu cycle
- Conduction of stock takes; inventory according to company procedures
- Preparation of opening and closing ships at start and end of season
- Performance according to company standards and HACCP rules
- Luggage duty on embarkation and disembarkation day
- Correct storage of stock; establishing of par levels
