Sous Chef jobs in Singapore

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

• 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

• 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

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

• 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

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.