We are currently recruiting Galley Utilities to join V.Ships Leisure cruise clients. As a Galley Utility you are responsible to deliver a high quality, efficient and technically excellent cleaning service in the galleys in accordance with company policies and strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction. To be considered to this position candidates must have: Valid STCW95 certification. At least 2-3 years’ experience in 4-5* Hotel, fine dining restaurant or in the same position on a cruise ship Knowledge and experience of Public Health policies and procedures. Knowledge and experience of galley machinery, dish and glass washers. Fluent English (verbal and writing) Key Responsibilities Responsible to ensure the cleanliness of all galley equipment. Responsible to ensure the proper storing of all galley equipment. Responsible for the washing of all pots, pans, silverware, service items and glassware for each meal served onboard. Ensures that the galley team has clean working utensils at all times. Responsible for cleaning materials and correct storage of such. Ensures the proper garbage handling, sanitation and disposal. Strives to minimize breakage and wastage and follows proper procedures when disposing of garbage. Assists with the collection of requisitions. Set up of special events such as buffets and cooking demonstrations etc. Handles and transports food and other supplies when requested. Ensures all set-ups are completed on schedule. Ensures that his/her assigned station is set up according to Company standards, maintaining in a clean and orderly fashion. Assists with regular inventories of the galley department equipment. Carries out provision loading duties as required. Properly cleans and maintains area and equipment according to Public Health standards. Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s completed internally or by external authorities. Ensures that the logging of all dishwasher temperatures in assigned areas are in accordance with Company procedures and Public Health standards. Executes strict Public Health practices in all aspects of the position. Properly and carefully uses ship equipment and truthfully reports faulty or broken equipment. Strives to minimize breakage and wastage and follows proper procedures when disposing of garbage. Displays cost and quality awareness. Assists managers and supervisors with the training and induction of new personnel. Proactively responds to issues or potential problems quickly and efficiently involving relevant people as required. Communicates any challenges, complaints or service difficulties to immediate supervisor. Attends all training sessions with the aim to further improve his/her level of performance. Adherence to the Company’s code of conduct at all times. Practices preventative maintenance. Keeps the Executive Chef, Executive Sous Chef and Kitchen Steward promptly and fully informed of all problems and matters of significance. Adheres to Standard Operating Procedures set forth by the Company, is accountable for such practices. Practices good people management, maintaining proper conduct with all departments around the ship. Observes and enforces uniform and grooming standards according to Company policies. All other duties as assigned.