Frantecris Espiritu

Meal Planning & Preparation • Plan and prepare 3 meals daily (breakfast, lunch, dinner) for crew. • Create balanced, nutritious menus within budget. • Cater to special dietary needs (allergies, halal, vegetarian, low-sodium, etc.). • Prepare occasional special meals or themed dinners. 2. Provisioning & Inventory Management • Order and receive provisions. • Monitor stock levels and minimize waste. • Rotate stock (FIFO method). • Maintain food cost control within allocated budget. 3. Galley Operations • Maintain cleanliness and organization of the galley. • Ensure proper food storage (temperature control). • Follow food safety and sanitation standards (HACCP). • Maintain galley equipment in good working condition. 4. Health & Safety Compliance • Follow maritime hygiene regulations. • Ensure safe food handling procedures. • Maintain temperature logs and cleaning schedules. • Participate in safety drills (fire, abandon ship, etc.). 5. Time Management & Workload • Work independently without kitchen staff. • Manage prep, cooking, cleaning, and stock control alone. • Adjust meals based on crew schedule and operations. 6. Budget Control • Monitor food consumption. • Avoid over-ordering. • Maintain accurate inventory and expense records. 7. Communication • Coordinate with Captain or Chief Officer regarding provisioning. • Gather feedback from crew for menu improvement. • Report shortages or supply issues promptly.