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A chief steward's duties may overlap with those of the Steward's Assistant, the Chief Cook, and other Steward's Department crew members. In the United States Merchant Marine, in order to be occupied as a chief steward a person has to have a Merchant Mariner's Document issued by the United States Coast Guard. Because of international conventions ...
A steward's assistant (SA) is an unlicensed, entry-level crewmember in the Steward's department of a merchant ship. This position can also be referred to as steward (the usual term on British ships), galley utilityman , messman , supply , waiter or General Steward ( GS ).
A chief cook's duties may overlap with those of the steward's assistant, the chief steward, and other steward's department crewmembers. [1] In the United States Merchant Marine, in order to be occupied as a chief cook a person has to have a Merchant Mariner's Document issued by the United States Coast Guard. Because of international conventions ...
The chief steward directs, instructs, and assigns personnel performing such functions as preparing and serving meals; cleaning and maintaining officers' quarters and steward department areas; and receiving, issuing, and inventorying stores. The chief steward also plans menus; compiles supply, overtime, and cost control records.
The kitchen brigade (Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935).
In the U.S. Coast Guard, its Comissaryman and Steward ratings were merged in 1973 into the Subsistence Specialist (SS) rating. The Subsistence Specialist designation was then changed to Food Service Specialist (FS) in 1996, to better describe the duties as opposed to the connotation of subsistence with bare survival. [12]
Examples include the sous-chef, who acts as the second-in-command in a kitchen, and the chef de partie, who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the kitchen assistants.
The role has charge of the domestic staff, from the Royal Kitchens, the pages and footmen, to the housekeeper and their staff. The appointment has its origin in the household reforms of 1539-40; it is under the (now purely nominal) supervision of the Lord Steward. [1] Since 2004 the Office of the Prince of Wales has included a Master of the ...
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