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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 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.
Other cleaning duties became the responsibility of rotational pool of enlisted personnel from the ship. [8] This arrangement continues with the current culinary specialist rating. Nonrated enlisted personnel in pay grades E-1 to E-3 are usually required to assist in galley duty, much as those in the Army are assigned to KP duty .
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).
Stewardship is a voluntary role. [3] Duties include greeting all those who attend church upon their arrival, assisting in the distribution of Holy Communion (in which they are known as communion stewards), counting the tithes and offerings given to the church, and ensuring that the local preacher is cared for when he or she arrives to preach at a church.
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.
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
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