Job Purpose
The Cook is responsible for preparing nutritious meals for the crew, maintaining galley hygiene, and ensuring compliance with international food safety standards. This role is vital in supporting crew welfare and operational efficiency by providing high-quality meals and maintaining safe, clean food preparation areas.
Duties & Responsibilities
- Prepare and serve nutritious meals for the crew.
- Maintain galley hygiene and comply with food safety standards.
- Manage inventory control of provisions and supplies.
- Ensure compliance with MLC 2006 food safety standards.
- Maintain cleanliness of galley and storage areas.
- Adhere to company policies and maritime catering regulations.
Required Documents & Certifications
- Ship’s Cook Certificate (MLC 2006 compliant)
- STCW Basic Safety certification
- Valid Medical Certificate
- Seaman’s Book and Passport
- Food Handling / Hygiene Certificate
- International Passport
- National / Intercontinental Cook Certificate
Qualifications & Experience
- Minimum required sea-time experience as a ship’s cook or catering staff.
- Knowledge of international food safety and hygiene standards.
- Experience in menu planning, inventory management, and galley operations.
Skills & Competencies
- Strong culinary skills and ability to prepare varied meals.
- Knowledge of food safety and hygiene practices.
- Good organizational and inventory management skills.
- Teamwork and communication abilities.
- Commitment to safety, care, and crew welfare.
Core Values Alignment
This role reflects South Coast Marines Limited’s values of Safety, Flexibility, Care, and Client Comfort, ensuring crew welfare through professional catering services.
Location & Work Conditions
- Offshore / Onboard vessel operations.
- Rotational schedule as per company policy.
General Requirements
- Valid international passport.
- Valid STCW 2010 (Manila Amendments)
- Previous SEV or offshore vessel experience preferred
- Clean disciplinary record
- Updated CV with sea-time
- Valid medical certificates