ushin-g training

Duties and Responsibilities of Deck and Engine Cadets

1) Following the senior offers instructions (very important)
2) I have to follow the instructions of senior and officers.
3) Onboard, always “Safety First”.
4) Therefore always follow safe working procedure in all works.
5) Also we need to do the onboard training.
6) If I don't understand or any doubt, I will inform to officer.
7) Always learning from the senior and officers.

Duties and Responsibilities of Able Seamen (II/4 and II/5)

At Sea In Port
1. Morning time, accommodation cleaning. Morning time, accommodation cleaning
2. Together with bosun, deck maintenance Gangway duty in port
-chipping, painting, greasing, house keeping Cargo operation checking duty such as
3. Deck machinery maintenance - Bulk: cargo start/stop, cargo/ship damage
4. If too much traffic or poor visibility or pilot - Tanker: cargo start/stop, any leakage
onboard, Mooring lines checking
- steering duty, look-out duty - Every 30 min, check mooring lines, rat-guard
5. Fore and aft standby when ship alongside and must be always tight.
to port.

Duties and Responsibilities of Able Seamen Engine (III/4 and III/5)

1) Before 15min, I have to go to engine room.
2) First, I have to check the funnel smoke color. (Black or white)
3) Then, go down to engine room.
4) Check boiler water level, temperature, pressure and any leakage.
5) Check generator LO level, cooler temperature and pressure and any leakage.
6) Check purifier and other pumps and motors for pressure, temperature and any leakage.
7) Check main engine for pressure, temperature and any leakage.
8) Check the LO, FO, DO settling and service tank level and sounding.
9) Any abnormal found, I will report to duty engineer.
10) Together with engineer, machinery maintenance job and helping.

Duties and Responsibilities of Cook

1) My duty is preparing healthy food, keeping hygiene onboard and controlling the provisions.
2) I have to make “Weekly menu, breakfast, lunch and dinner”.
3) Prepare breakfast, lunch and dinner.
4) Control stock of provision and “First In – First Out” for food quality.
5) As per Master’s order, request provision.
6) Cleaning Galley, pantry and provision store.
7) Instruct “Mess Man” for house-keeping accommodation.

Duties and Responsibilities of Mess man

1) My duty is to assist chief cook, to cleaning accommodation and senior officers’ cabins.
2) Every morning 6 o’ clock, get up and cleaning officer and crew mess rooms.
3) Assist chief cook for cooking breakfast, lunch and dinner and serve to officers.
4) Washing all dishes and utensils after serving.
5) Then, cleaning senior officers’ cabins. (Captain, Chief Officer, Chief Engineer and 2 nd Engineer)
6) Cleaning galley/pantry and keep good hygiene.
7) Cleaning provision store and house-keeping store.
8) Cleaning linens of senior officers’ cabins.

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Types of Alarm onboard

1) General Emergency Alarm
Seven or more short blasts followed by one long blast.

2) Fire Alarm
Continuous ringing on electric bell

3) Man Overboard Alarm

3 long blasts on ship’s whistle

Muster List
Q: What is Muster List?
It is a list of duties and responsibilities of each member of a ship crew in case of emergency.
It must be displayed in every conspicuous places onboard such as Bridge, Engine Control Room,
Accommodation passage ways, Mess Room or Recreation Room etc.

Emergency Teams of Muster List

1. Command Team
2. Emergency Team 1
3. Emergency Team 2
4. Engine Room Team
5. Medical Team

Q: What is your duty in Abandon ship drill on your last ship?

Q: What is your duty in Fire drill on your last ship?

Q2: What will you do when you hear General Emergency Alarm?
A: Seven or more short blasts followed by one prolonged blast.

When I hear General Emergency Alarm,

1. I will bring Life Jacket and Immersion Suit
2. Go to muster station.
3. Follow instructions by team leader.

Q1: What will you do when you see a fire in the galley?
A: There are two kinds of fire. Small Fire and Big Fire
Small Fire:
1. I will shout loudly as “Fire, Fire, Fire”.
2. I will raise the alarm and inform to Officer.
3. I will take nearest fire extinguisher, fire blanket and fight the fire.
Big Fire:
1. I will shout loudly as “Fire, Fire, Fire”.
2. I will raise the alarm and inform to Officer.
3. I will close the fire door. I will release the fixed fire extinguisher.
4. I will go to Muster Station with fire-fighting equipment.
5. I will follow the instruction of Team Leader.

Q: What is LSA?
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A: LSA is life-saving appliances such as

 Life jacket
 Immersion suit
 Life boat
 Life raft
 Life buoy
 Line throwing appliances

Q: What is FFE?
A: FFE is fire-fighting equipment such as
 Fire pump
 Fire line
 Fire hydrant
 Fire hose
 Fire nozzle
 Fireman Outfit
 Fire extinguishers

Q: What is PPE?
A: PPE is personal protective equipment such as
 Helmet
 Goggle
 Ear plug
 Mask
 Boiler suit
 Gloves
 Safety shoes

ISM (International Safety Management)

Q: What is ISM?
A: International Safety Management Code

Q: How do you know your duties and responsibility?

A: SMS (Safety Management System Manual)

ISPS (International Ship and Port Facility Security Code)

Q: What is ISPS ?
A: International Ship and Port Facility Security Code

Q: What is SSO?
A: SSO is Ship Security Officer.

Q: What is CSO?
A: CSO is Company Security Officer.

Q: What is SSP?
A: SSP is Ship Security Plan.

Q: How many MARSEC levels are there? (Maritime Security Levels)

A: There are Three MARSEC levels.
 MARSEC Level 1

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 MARSEC Level 2
 MARSEC Level 3

MARPOL (International Convention for the Prevention of Pollution from Ship 73/78)
Q: Who is Garbage Management Officer?
A: Chief Officer is Garbage Management Officer

Q: What is GMP?
A: GMP is Garbage Management Plan.

Q: How to dispose Garbage from ship?

A: Dispose as per MARPOL
Throw Don’t Throw
- We can only throw “Food Waste”. - Garbage like
- More than 12 Nm from shore, we can throw. Plastics, paper, rags, glass, metal, bottles, can,
- But before throwing, inform to duty officer. we cannot throw.
- If duty officer says “Yes”, I will throw. - We will put into drums.
- If duty officer says “No”, I will not throw. - We will send to shore or garbage boats.
- I will put into the drums.

Q: How to dispose Cooking Oil?

A: - We will keep in the “Can”.
- Then send to engine room / shore / garbage boat.
- Then I will record the date, amount of cooking oil and sign in the record.

Q: What are the Garbage drum colors? (Sample Only)

A: The Garbage drums colors are as follow.

Q: How will you do to be smooth operation onboard? How can you make good relationship with
other crew onboard?
A: - Teamworking is very important for good relationship with other crew onboard.
- Co-operation and helping other crew
- Always learning jobs of other senior crew
- Working together to complete every assigned jobs.
- Respect each other

Galley and Food Handling

Q: What is the Color code of Galley equipment? (Sample Only)
A: The color code of Galley equipment is as follow.
- Red kitchen equipment is used for raw meat.
- Blue kitchen equipment is used for raw fish.
- Yellow kitchen equipment is used for cooked meats.
- Green kitchen equipment is used for salads and fruits.
- Brown kitchen equipment is used for vegetables.
- White kitchen equipment is used for dairy products.
- Purple kitchen equipment is used for allergenic foods.
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Q: What is the temperature control of cold storage/cold room?

A: To avoid the following causes, it is critical to control the temperature of cold storage/cold room.
1. Excessive growth of micro-organisms, bacterial and fungal;
2. Changes due to oxidation, giving poor appearance and flavors;
3. Enzymatic or fermented processes, causing rancidity;
4. Drying out (desiccation);
5. The metabolism and ripening processes of fruit and vegetables.
The following temperature is the basic control of temperature. You have to inform to
responsible officer in case of abnormal in temperature control.
Frozen goods
eg. Meat, butter, poultry and fish.
These cargoes are carried in a hard frozen state at temperatures around -8°C to -18°C to prevent the
growth of bacteria.
Chilled goods
eg. cheese, eggs, fruits and fresh vegetables.
Beef may also be carried in a chilled state as the tissues get damaged sometimes by freezing.
Temperatures maintained around 6°C to -2°C.
It is more critical to maintain right temperatures of chilled cargoes as condensation of moisture due
to the variation of temperature encourages bacterial growth.
Cooled goods
eg. fruits and fresh vegetables.
Temperatures maintained around 2°C to 13°C by air circulation.

Q: How to order the provision?

A: It is depending on the company. There are two systems: Company supply and Self purchased.
In both systems,
- Depending on the nationalities of the crew members, I have to order the provision.
- Depending on the victualling rate, I have to prepare the “Weekly Menu” for all crew.
- The Menu must be healthy and well-being for all crew.
- The provision stock onboard should be enough for 2 to 3 months.
- I check the stock of provision store, vegetable store, meat store and dry store regularly.
- With the permission of Captain, I order the provision within the allowance.
- I write down the list by computer.
- I give the list to the Captain.

Q: Preparation for Quarantine Officer/PSC officer/How to keep Hygiene onboard?

- With Messman, we need to clean Galley, Pantry, Mess rooms, smoking room, provision store
and dry store daily.
- Make sure no insect, no Cockroaches, no flies in the galley, mess rooms, provision store and
dry store.
- Make sure all drains in the galley clean.
- Make sure all galley exhaust fan and wire strainers clean and no grease.
- Make sure No expired food in the galley/provision store and cold room.
- Cleanliness is the most important for Quarantine Officer/PSC Officer and Hygiene onboard.

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