The fourth engineer or third assistant engineer is junior to the second assistant engineer/third engineer in the engine department. The most junior marine engineer of the ship, he or she is usually responsible for electrical, sewage treatment, lube oil, bilge, and oily water separation systems. Depending on usage, this person is called "The Third", "The Fourth", and usually stands a watch. Moreover, the Fourth Engineer may assist the third mate in maintaining proper operation of the lifeboats. In the U.S. fleet, it is not uncommon for the Third Engineer to carry the nickname "Turd Third" due to his/her sewage treatment responsibilities.
Engineering Cadet
A trainee engineer officer normally reports to the second engineer. Their role as trainee is to observe and learn, while helping out where possible. As they have no 'ticket' a cadet can not hold a watch, but will likely assist one of the qualified engineers with their watch. Typical duties may include preparing the engine room log or preparing the tea and coffee at breaks ('smokos') for the engineering team. The Engineer Cadets epaulette is purple, as with the other engineers, however has only one gold horizontal strip (UK system).
Chief Steward
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. The Steward may requisition or purchase stores and equipment. Additional duties may include baking bread, rolls, cakes, pies, and pastries. A chief steward's duties may overlap with those of the Steward's Assistant, the Chief Cook, and other Steward's Department crew members.
Chief Cook
The chief cook is a senior unlicensed crew member working in the Steward's department of a ship.
The chief cook directs and participates in the preparation and serving of meals; determines timing and sequence of operations required to meet serving times; inspects galley and equipment for cleanliness and proper storage and preparation of food.
*Concluded
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