
The main officers on the ship are navigators & Engineers. Engineers take care of the running of the ship & officers look after all activities on the deck. In terms of functional hierarchy, the officers have ‘ratings’ working under their supervision in each of the three major departments, i.e. deck, engine room and catering.
Deck Department:
They are responsible for the navigation of the ship, the loading/ discharge of cargo, radio communication and the control/ safety of the crew, and passengers.
The Master is in overall command of a Merchant navy ship and is responsible for the safety, efficiency and commercial feasibility of his ship. His duties are navigational at sea. While in ports he is responsible for cargo operations.
Master/ Captain:
The captain in command carries out the following tasks:
The Chief Officer:
The Second Officer:
The Third Officer:
Engine Department:
Marine engineers ensure the smooth and efficient operation of the ship and the maintenance of all electrical and refrigeration machinery and any engineering installations on the ship. The chief engineer is in charge of the engineering department and is responsible for working of all equipment onboard be it electrical, mechanical, pneumatic or hydraulic.
He/She supervises the work of the engine room and is assisted by a team engineers.
Chief Engineer:
Second Engineer:
Third Engineer:
Fourth Engineer:
Electrical Officer:
Stewards/Service Department:
This department is responsible for preparing of food and meals for the crew on board, they also maintain living quarters of the crew and the mess halls. The chief steward maintains inventories of food stuffs, linen, bedding, furniture, etc. the other staff are the chief cook, baker and attendants.
Merchant Navy Ratings:
There are three kinds of ratings: deck rating, engine rating and catering rating.
Deck rating is responsible for cleaning, sweeping, chipping of rust, polishing, etc. They help in loading and unloading of cargo and in port they assist in the mooring of the ship.
Engine room ratings are responsible for the day to day cleanliness of the engine room and for the routine oiling, greasing and servicing of machinery as they experience they help officer monitor and ensure the safe running of main plant and ancillary equipment.
Catering rating - they usually clean accommodation areas and public rooms, help in preparation of foods, clean galleys and cooking utensils, and to maintain fridges, freezers. They also serve meals to officers and crew and help in loading and storing of consumable stores.
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