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Food service ratings in the U.S. Navy were historically divided into two broad groupings until the merger of Commissaryman (CS) and Steward (SD) ratings to Mess Management Specialist (MS) on January 1, 1975. [3] Before 1975, stewards prepared and served meals to the officers, maintained their quarters and took care of their uniforms. [4]
The chief steward also plans menus, compiles supply, overtime, and cost control records. The steward may also requisition or purchase stores and equipment. Other duties may include baking bread and pastries. A chief steward's duties may overlap with those of the Steward's Assistant, the Chief Cook, and other Steward's Department crew members.
The chief cook is the senior unlicensed crew member working in the steward's department of a ship. The position corresponds to that of the boatswain in the deck department, the pump man in an oil tanker, and the electrician (but not ETO) in the engine department of a container ship or general cargo ship.
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 ).
Steward, United States Navy rate prior to 1975, now Culinary Specialist (US Navy) Union steward, a labor union official, also known as a shop steward; Wine steward or sommelier; Steward, a junior officer of a Masonic Lodge; Kitchen steward, a steward in the kitchen whose general responsibilities involve cleaning and maintaining the kitchen
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 ...
Plongeur (dishwasher or kitchen porter) cleans dishes and utensils, and may be entrusted with basic preparatory jobs. [3] Marmiton (pot and pan washer; kitchen porter) in larger restaurants, takes care of all the pots and pans instead of the plongeur. [4] Rôtisseur (roast cook) manages a team of cooks that roasts, broils, and deep fries dishes ...
The kitchen staff is responsible for preparing the food according to service standards and work procedures. They assist chefs as they cook, evaluate the quality of ingredients, and place orders with suppliers. In addition, they schedule the delivery of food or beverages and supervise kitchen production as part of their duties. [11]
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