Job description
Role details, requirements and important context from the employer.
CHIEF COOK — JOB DESCRIPTION
Responsible for the overall preparation and cooking of daily meals for the vessel's crew.
Plan and prepare nutritious, balanced, and varied menus according to crew requirements.
Ensure proper handling, storage, preservation, and preparation of food in accordance with food safety and hygiene standards.
Maintain cleanliness and sanitation of the galley, kitchen equipment, utensils, refrigerators, freezers, and food storage areas.
Monitor food provisions and maintain proper inventory of supplies to prevent shortages and unnecessary wastage.
Check the quality and freshness of food supplies upon receipt and during storage.
Prepare meals according to scheduled meal times while maintaining consistent quality and presentation.
Follow company, vessel, and maritime food safety procedures and regulations.
Maintain proper records of food consumption, provisions, and galley requirements.
Coordinate with the Master and relevant crew regarding meal planning, provisioning, and special dietary requirements.
Practice proper waste segregation and disposal in accordance with vessel procedures and environmental regulations.
Operate and maintain galley equipment safely and report defective equipment when necessary.
Ensure that all food preparation areas are kept clean, organized, and safe at all times.
Work efficiently under pressure and maintain good teamwork with officers and crew members.
Ensure that all meals are prepared and served on time throughout the voyage.
