Job Title

Cooks

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Required Skills:

srsgy

3 Active Positions

Job Description

Duties & Responsibilities

  • Orders groceries and prepares meals to serve to crew on vessels.
  • Plans a menu, taking advantage of foods in season, available locally, and cost efficient.
  • Supervises catering and galley staffs and its operation for all food preparation.
  • Carries out duties as directed by Captain during emergency drills.
  • Maintain accurate records of all stocks and usage.
  • Ensures that all work areas under his jurisdiction comply with all industry accepted guidelines and relevant regulations, maintaining sanitation, health, and safety standards in work area.
  • Ensures sufficient food stocks are maintained onboard the vessel.
  • Washes pots, pans, dishes, utensils, and other cooking equipment.
  • Operates large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
  • Assist in the loading and unloading of groceries
  • Ensure that the refrigeration equipment is kept at the correct temperature for the provisions stored in them

Certification requirements (all must be valid):

1. Cook’s Certificate of Competency or Ship’s Cook part 1 and part 2
2. Food Hygiene/Hazard Analysis Critical Control Point (HACCP)
3. Medical
5. STCW 2010 – Basic Safety Training Certificate (BST)
6. Medical Care/First Aid
7. Navigational Watch Rating Certificate
8. Seaman’s Discharge Book

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