Responsibilities:
1. Prepare and cook meals for the crew, ensuring high-quality and nutritious food is served.
2. Plan menus, taking into consideration dietary restrictions, cultural preferences, and available provisions.
3. Maintain a clean and organized galley, following strict hygiene and safety standards.
4. Manage inventory and order supplies, ensuring the availability of fresh ingredients at all times.
5. Collaborate with other crew members to ensure smooth operations and efficient meal service.
6. Adapt recipes and cooking techniques to accommodate various dietary needs and preferences.
7. Monitor food storage and disposal, minimizing waste and adhering to environmental regulations.
8. Stay updated with industry trends and new cooking techniques, continuously improving culinary skills.
9. Assist in training and mentoring junior kitchen staff, fostering a positive and productive work environment.
10. Adhere to all company policies and procedures, including those related to health, safety, and environmental protection.
Requirements:
- Proven experience as a Cook, preferably in a maritime or hospitality setting.
- Culinary degree or relevant certification is highly desirable.
- Strong knowledge of international cuisines and cooking techniques.
- Ability to work well under pressure and in a fast-paced environment.
- Excellent organizational and time management skills.
- Attention to detail and a passion for delivering exceptional food.
- Ability to adapt to changing menus and dietary requirements.
- Strong communication and teamwork abilities.
- Valid STCW certification is required.
- Fluency in English is essential.
