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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]
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 ...
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.
A British shop steward discusses an issue with a foreman during WWII. A union representative, union steward, [1] or shop steward is an employee of an organization or company who represents and defends the interests of their fellow employees as a trades/labour union member and official.
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).
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