Chief cook

Smut, Schmutt or ship's cook is called a (also untrained ) Cooking on board ships. On board passenger ships one speaks from the cook or ship's cook.

Tasks

The Smut is responsible for the preparation of all meals on board. In addition to breakfast, lunch and dinner is also part of the seaman Sunday and the center monitor ( a small, hot meal for the gathering at midnight Sea Keepers ) to do so. The meal is prepared by the responsible Smut.

Also the Smut is responsible for ordering and purchasing of food in most cases. Particular attention must be paid to this calculation the right amount of preference Consultative food, since the storage capacity is limited, a replenishment at sea, however, is rarely possible. The Smut is also responsible for the proper storage of food. This also requires knowledge of the existing storage facilities ( called loads ), as well as the technical conditions of the cold rooms. In particular, the cooling loads are not filled properly, it can easily lead to the loss of large amounts of food.

Due to the long Seezeiten the task of Smuts for the morale of the sailors is of particular importance. Many refer to this as the most important man on board.

At the German navy of Smut is assigned as an assistant during field exercises or in combat a battle station. On larger units mostly as auxiliary stretcher-bearers, in small units but also in technical areas. On the torpedo boats of the German Navy, he was, for example, the torpedo crew assigned.

Workspace

The work of Smuts is the galley ( on smaller boats or yachts also called Galley ). This ranges from less than 3 square meters caboose on a submarine to modern -equipped galley on freighters or tankers that are reminiscent of commercial kitchens.

The number of Smuts is determined by the Manning. On smaller units, only a Smut is often present, then the support staff will be provided from the free Seewachen aside. Is served from the baking sheep Tern.

In the German Navy the Smut part for use with series 62

Training

Usually, trained as a chef as well as a certain amount of professional experience as an admission requirement is expected. " Related " occupations, such as butchers and bakers, are also commonly accepted. However, the task of Smuts is partly carried out by untrained personnel or in secondary task (the so-called cook / deckhand on smaller ships ).

A targeted training offers the German Navy. At the Navy supply school (until mid- 2007 and subsequently at the Marine NCO School ) soldiers are trained in food service for the tasks of Smuts on board. While all employed in the food service Soldiers are otherwise formed centrally, here the specificity of the tasks of a Smuts was taken into account by Reserve left continue their education in the hands of the Navy, but he gets an extra medical training.

Word history

Smut Low German, High German " dirt " was personalized around 1900 and fitted with the Low German / Dutch diminutive - tje, that means about Schmuddelchen. First emerged as a joke, these people designation does not apply on board as a pejorative. Early mention of Andreas Gildemeister, On a sailing ship around Cape Horn (1901 ): "And even Steward and ship's cook - as the sailors call the cook, in which cleanliness is the first virtue - must favor (...) of turning their more female Reset duties and take their place at some bream. " On modern cargo ships, the cook is called " boss", here is " ship's cook " once again become an insult.