Chief Cook & Assistant Cook (Offshore)

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

Job summary

Tormac Marine is seeking experienced Chief and Assistant Cooks to join our offshore team. Ideal candidates will have a strong background in cooking for crews, with skills in multi-cuisine meal preparation and valid maritime certifications. Enjoy a competitive salary, meals and accommodation onboard, as well as travel arrangements.

Benefits

Meals and accommodation onboard

Friendly and professional work environment

Travel arrangements provided

Qualifications

• Minimum 2-5 years of experience for Chief Cook and relevant experience for Assistant Cook.
• STCW certifications required.
• Physical fitness necessary for offshore duties.

Responsibilities

• Prepare multi-cuisine meals including Indian, Continental, Asian, and vegetarian.
• Supervise kitchen staff and manage galley operations.
• Adhere to food safety and hygiene standards.

Skills

Multi-Cuisine Cooking

Communication Skills

Time Management

Education

Diploma or Certification in Culinary Arts / Hotel Management

Food Safety & Hygiene Certificate

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

Requirements

Chief Cook:

• 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:

• 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 Skills & Responsibilities

• Multi-Cuisine Cooking: Ability to prepare Indian, Continental, Asian, and vegetarian meals
• Menu Planning: Create nutritious, well-balanced menus 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

Qualifications & Certifications

Chief Cook: Diploma or Certification in Culinary Arts / Hotel Management (preferred), STCW Basic Safety Training, Seafarer Medical Certificate, Food Safety & Hygiene Certificate (Level 2 or 3 preferred), and minimum 2-5 years of experience.

Assistant Cook: Basic cooking knowledge, STCW certification preferred, physical fitness, and relevant experience.