Galley Steward

Duties and Responsibilities :
Responsible for maintaining high standard of cleanliness in the galley area, and also responsible for cleaning restaurant and galley equipment. You are responsible to maintain the U.S.P.H. Sstandards at all times.

U.S.P.H. Standards :
1. Use the 3 Bucket System to clean your working area.

           - Wash     : Red bucket. Use water and soap.

           - Rinse     : Grey bucket. Use hot water only

           - Sanitize  : White bucket. Use water mixed with bleach ( chlorine ) at 100 - 200 ppm.

2. Always keep the dishwashing machine at temperature of 140' F.

3. Always leave all washed and sanitized items to be air dried. Do not polish. 

4. Chemical must be   clearly labeled and stored in the chemical locker.

5. Always use protective equipment while handling chemical

6. Do not mix cleaned with soiled item

7. Do not leave dirty rags or cleaning tools in your working area.

8. Trays are never to be left on the floor.

9. Always wash your hands after using toilet, after handling dirty items, or handling garbage.

10. Hand sinks are for hand washing only.

Note : 
        - U.S.P.H. ( United States Public Health )
            - Galley Supervisor is your immediate supervisor

            - Your next promotion will be Assistant Waiter, Bar Steward, Wine Cellar, Restaurant                  steward, or Galley Supervisor. In specific cases you may have to be assigned to work as an     assistant storekeeper.