Galley Operation and Administration

This course aims to enhance and develop the cooks’ knowledge of administrative and operational skills in the galley.

The course covers competencies in dealing with occupational health and safety hazards and maintaining galley stores, supplies, equipment, and facilities. It also covers handling administrative concerns in the galley, proper segregation, storage, and waste disposal in accordance with MARPOL Annex V regulations.

Training Outcome/s:

• handle catering equipment
• deal with occupational health and safety hazards and risks
• apply first aid and firefighting procedures in the galley
• collect and segregate waste onboard
• store waste following MARPOL Annex V
• dispose of waste according to MARPOL regulations
• maintain the Galley store and supplies
• maintain galley equipment and facilities
• deal with administrative concerns in the galley
• control and monitor stock and supplies