Chief Cook & Assistant Cook (Offshore)

Tormac Marine; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A leading offshore catering company is seeking experienced Chief Cooks and Assistant Cooks to join their offshore team in Dubai. The roles involve multi-cuisine cooking, menu planning, and managing kitchen operations on offshore vessels. Ideal candidates should have experience in culinary arts, food safety certifications, and the ability to work in high-pressure environments. Benefits include competitive salary, meals, and accommodation onboard.

Benefits

Competitive salary

Meals and accommodation onboard

Friendly and professional work environment

Travel arrangements provided

Qualifications

• Proven experience in cooking for crew onboard offshore vessels.
• Excellent hygiene and food safety practices.
• Physically fit and ready for offshore duty.

Responsibilities

• Prepare nutritious, well-balanced menus for crew.
• Supervise assistant cooks and manage galley operations.
• Ensure adherence to food safety standards.

Skills

Multi-cuisine cooking

Time management

Communication skills

Team player

Education

Diploma or Certification in Culinary Arts / Hotel Management

STCW Basic Safety Training Certificates

Job description

We Are Hiring Chief Cook & Assistant Cook (Offshore)

We are looking for experienced Chief Cook and Assistant Cook to join our offshore team.

Job Location

Offshore Vessels

Vessel Type

Crew Boat / Supply Vessel / Offshore Support Vessel

Chief Cook Requirements

• Proven experience in cooking for crew onboard offshore vessels
• Knowledge of multi-cuisine meal preparation
• Valid STCW Certificates
• Seafarer Medical (valid)
• Excellent hygiene and food safety practices

Assistant Cook Requirements

• Previous experience assisting in offshore or industrial kitchens
• Ability to support the Chief Cook in food prep and cleaning
• STCW certification preferred
• Physically fit and ready for offshore duty

Benefits

• Competitive salary
• Meals and accommodation onboard
• Friendly and professional work environment
• Travel arrangements provided

Key Responsibilities and Skills

• Multi-Cuisine Cooking: Ability to prepare Indian, Continental, Asian, and vegetarian meals
• Menu Planning: Create nutritious, well-balanced menus for crew considering preferences and dietary restrictions
• Kitchen Management: Supervise assistant cooks, manage galley operations, and ensure timely meals
• Inventory Control: Maintain stock levels and requisition food supplies efficiently
• Food Safety & Hygiene: Adhere to HACCP standards and ensure cleanliness in all food handling areas
• Time Management: Prepare meals on schedule for large crews with consistency and quality
• Communication Skills: Coordinate with the captain and crew for feedback and food planning
• Waste Management: Minimize waste and manage disposal in compliance with maritime regulations
• STCW Certifications: Basic Safety Training and Seafarer Medical Fitness Leadership Key Skills
• Assistant Cook (Offshore) Food Preparation: Support Assist the Chief Cook in chopping, cutting, boiling, and basic meal prep
• Kitchen Cleanliness: Maintain hygiene and cleanliness in the galley and mess areas
• Stock Assistance: Help with receiving supplies and proper storage
• Basic Cooking Knowledge: Familiarity with basic recipes and food handling practices
• Time Efficiency: Work efficiently to meet mealtime schedules
• Team Player: Work under supervision and support the team wherever needed
• STCW Certifications: Preferred but not always mandatory for junior roles
• Physical Fitness: Ability to work in high-pressure offshore environments

Chief Cook Qualifications

• Diploma or Certification in Culinary Arts / Hotel Management (preferred)
• STCW Basic Safety Training Certificates (Mandatory)
• Fire Prevention & Fire Fighting
• Personal Survival Techniques
• Elementary First Aid
• Personal Safety & Social Responsibilities
• Seafarer Medical Certificate (MLC-compliant)
• Cook's CDC or Seaman Book (if applicable by flag state)
• Food Safety & Hygiene Certificate (Level 2 or 3 preferred)
• Minimum 2‑5 years of experience in a simi