The crew of the new destroyer, HMAS Hobart will be well-fed and need lots of physical exercise if Able Seaman Maritime Logisitics - Chef Morgan Douglas, has anything to do with it.
Able Seaman Douglas, who posted into the ship after serving in patrol boats, said she was looking forward to getting back to her core role as a chef and working in the galley, especially the bakery.
“I’m quite excited I’ll be able to get some baking done on board – I thoroughly enjoy working in the new galley,” she said.
Able Seaman Douglas said being part of the commissioning crew was quite overwhelming, but also exciting at the same time.
“For me, it’s overwhelming coming back from patrol boats, where it’s such a small crew, and going into a more challenging position, pushing ourselves harder every day and working long hours, but it’s worth it at the end of the day,” she said.
“I just want to shine as bright as I can, to be the best person I can as part of this crew, as part of this ship, and as part of this experience.”
Able Seaman Douglas said a challenge for her would be the servery line because it is located separately from the galley.
“It’s a challenge we’ll overcome by working together as a fantastic team.”
Able Seaman Douglas has served in the Navy for more than five years, in HMA Ships Sydney and Bathurst, with deployments to South-East Asia and border protection operations.
She joined the Navy at 17 because she wanted to do something different and challenge herself.
To look at a career as a chef in the Navy visit: https://navy.defencejobs.gov.au/jobs/chef