Summary
Reporting to the Captain, the Cook is responsible for the preparation of meals for a crew of approximately 25 and the safe, efficient, and economical organization of the galley. The Cook is responsible for ensuring that sufficient food is onboard for the intended voyage with allowance for delays, or for unscheduled passengers. Proper hygiene practices in the preparation and serving of food is imperative along with maintaining and cleanliness of the galley, storeroom, refrigerators/freezers, and mess room to a high standard.
Reports To
This position reports directly to the Captain.
Responsibilities
- Planning and preparing meals in accordance with crew schedules and preferences
- Managing inventory and ordering supplies within budget constraints
- Ensuring the cleanliness and upkeep of galley equipment and utensils
- Implementing and adhering to health and safety protocols
- Inspecting ingredients for quality and freshness
- Accommodating crew members’ dietary restrictions and allergies
- Oversee kitchen operations
Requirements
- Ships’ Cook Certificate
- Marine Emergency Duties (MED) Certificate
- Passport
- Marine Medical Certificate
- Marine First Aid
Physical demands
- Standing
- Making repetitive motions
- Handling material manually
- Walking and running
- Bending or twisting the body
Work environment
- On vessel, at sea
- Standard safety equipment
- Hazardous equipment, machinery, tools
- Sound and noise