Chief Cook

Seabase Newfoundland Limited on behalf of (BSM) Bernhard Schulte Shipmanage; Hamburg; In loco; CAD 70.000 - 77.000; Tempo pieno

Vantaggi offerti da questo lavoro

Dental plan

Disability benefits

Health care plan

Paramedical coverage

Vision care benefits

Descrizione del lavoro

Bernhard Schulte Shipmanagement (Deutschland) GmbH & Co. KG is seeking a Chief Cook (Offshore) on LNG Tanker. The role requires LNG cargo/bunker experience, MLC 2006 qualification and English language proficiency.

The shipboard catering department must run efficiently with attention to safety, hygiene, inventory control, and cost management. Reports to Master and Chief Officer.

Competenze

• Qualified Ship's Cook (MLC 2006) is required.
• Basic Liquefied Gas Tanker Cargo Operation A-V/1-2-1 knowledge required.
• In-rank sea service with LNG cargo/bunker vessel experience (min 1 year).
• Ability to speak, read, write and comprehend English.

Mansioni

• Comply with safe working practices and MLC requirements for galley food safety and hygiene.
• Maintain high personal hygiene standards and monitor crew health relevant to food handling.
• Efficient and economical running of the catering department, including meal planning and FIFO.
• Maintain galley cleanliness, stock control, inventories, and appropriate waste management.
• Prepare monthly meal menus in consultation with Master and crew; assist with budgets.

Conoscenze

English language proficiency

Formazione

Qualified Ship's Cook (MLC 2006)

Descrizione del lavoro

Number of Vacancies: 4

Bernhard Schulte Shipmanagement (Deutschland) GmbH & Co. KG
Vorsetzen 54 | 20459 | Hamburg | Germany

Chief Cook Job Description

Rate of Pay: $21.18/Hour

Benefits: Dental plan, Disability benefits, Health care plan, Paramedical services coverage, and Vision care benefits

• Rank / Position: Chief Cook (Offshore) on LNG Tanker
• Department: Deck
• Reports to: Master and Chief Officer

Duties, Responsibilities and Accountabilities

Minimum Requirements:

• Qualified Ship's Cook (MLC 2006)
• Basic Liquefied Gas Tanker Cargo Operation A-V/1-2-1
• In rank sea service and experience on LNG cargo / LNG bunker vessels of minimum 1 year to ensure knowledge of specific LNG bunker vessel safety measures during cargo operations.
• Ability to speak, read, write and comprehend the English Language.

Main Responsibilities:

• Compliance with safe working practices
• Ensuring and promoting a high standard of personal hygiene
• Monitoring of any illness that may affect the safe handling of food
• Compliance and enforcement of MLC requirements regarding food and galley safety and hygiene
• Efficient and economical running of the catering department, including:
• Allocation of daily catering personnel tasks
• Ensure efficient provision planning (FIFO standards) for the required periods/voyages
• Control of stock and correct storage of food items, hardware and cleaning materials
• Preparation of accurate inventories and orders for food stock
• Control of food wastage.
• Assist in maintaining food budgets
• Quality and testing of fresh water / drinking water supplies
• Preparation of monthly meal menus , in consultation with the Master, officers and crew
• Taking into account special dietary requirements, including religious needs, of crew members
• Observing crew's feedback for food and service improvement
• Maintaining the highest standards of cleanliness and hygiene of:
• Galley, pantries, dishwashers, food preparation and service areas and equipment
• Provision stores, fridges, freezers and general storerooms
• Messrooms including fridges and microwave ovens
• Eating utensils and crockery
• Garbage collection bins in messrooms and galley
• Alleyways and public rooms within the accommodation
• Officer's accommodation and laundry
• Proper disposal of catering department garbage / food waste / waste cooking oils and fats and ensuring correct entries in the garbage logbook
• Correct operation of food comminuting equipment in accordance with MARPOL requirements
• Being present during officers' meal hours
• Taking physical inventory of provisions at the end of the month observing dates for FIFO.
• Observing 'best by' dates of all food stores and messroom condiments
• Reporting quality issues or inventory deficiencies upon receipt of stores to the Master
• Reporting deficiencies or breakdowns of galley equipment
• Preparing and submitting inventory and meal reports in consultation with the Master
• Ensuring full handover from previous cook, including:
• Stock inventory
• Status of all galley equipment
• Specific crew dietary requirements
• Menus
• Preparation of daily, weekly and monthly cleaning routines and assignment of tasks
• Assist with environmental compliance beyond galley requirements
• Assist with ship security
• Speaking up if / when unsafe practices or conditions are identified

Other duties and responsibilities:

• Familiarity with the stowage and use of all galley portable and fixed fire-fighting systems and fire prevention equipment, including regular inspections to ensure items are ready for use.
• Ensure all catering staff are familiarised with the use of safety equipment including any shut-off switches, vents and dampers.
• Comply with BSM's SMS, EMS and international standards and regulations
• Form part of the emergency response team (specific duties as per ship's emergency organisation)
• Report any non-conformities or defects
• Keep and promote high standards of discipline and behaviour
• Perform additional tasks as assigned by the Master and Chief Officer
• Follow the requirements of the Competency Management System (CMS)