Chief Cook & Assistant Cook (Offshore)

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

Job summary

A maritime company is hiring experienced Chief Cook and Assistant Cook for offshore vessels in Dubai. Successful candidates will prepare multi-cuisine meals, supervise kitchen operations, and maintain food safety standards. Ideal for those with cooking experience aboard vessels and knowledge in menu planning. Competitive salary and benefits include 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.
• Knowledge of multi-cuisine meal preparation.
• Strong communication skills to coordinate with crew.

Responsibilities

• Prepare Indian, Continental, Asian, and vegetarian meals.
• Create menus considering dietary restrictions.
• Supervise assistant cooks and manage kitchen operations.
• Maintain cleanliness and adhere to HACCP standards.

Skills

Multi-cuisine meal preparation

Excellent hygiene and food safety practices

Support in food prep

Physical fitness for offshore duty

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

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 Responsibilities

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

Education and Qualifications

Chief Cook: Diploma or Certification in Culinary Arts / Hotel Management (preferred), STCW Basic Safety Training Certificates (Mandatory), Seafarer Medical Certificate (MLC-compliant)

Assistant Cook: STCW Certifications Preferred but not always mandatory for junior roles, Physical Fitness: Ability to work in high-pressure offshore environments