Chief Cook

Grieg Philippines Inc.; Bergen; On-site; NOK 600,000 - 900,000; Full time

Job summary

A global catering firm is seeking a Chief Cook to join their international fleet. The ideal candidate has at least one year of experience in a similar role and must hold an NC III Ships' Catering Services training certificate. Responsibilities include planning and preparing meals, supervising the galley staff, and maintaining hygiene standards. The position requires adherence to strict personal hygiene standards and managing food inventories. This role offers a work environment worldwide.

Qualifications

• At least 1 year experience as Chief Cook on international trade.
• Preferably with a valid US visa.
• Preferably with valid US visa.

Responsibilities

• Plan and prepare nutritious meals for the entire crew.
• Supervise galley staff and manage overhead costs.
• Ensure cleanliness in galley and accommodation areas.
• Inventory provisions and control consumption within budget.
• Keep galley and storerooms clean and orderly.
• In charge of receiving and storing provisions and needs for voyages.
• Prepare Provision/Stores requisitions for voyages.
• Check provisions and dispose of unsafe items with Master’s approval.
• Maintain high personal hygiene and proper uniforms.
• Ensure galley, mess rooms, pantries, and recreation areas are clean.
• Inform Master of equipment issues and abnormal storage conditions.

Skills

Menu planning

Catering supervision

Inventory management

Hygiene standards

Education

NC III Ships' Catering Services Certificate

Job description

We are looking for 3 Chief Cooksto join our growing fleet!

Qualification:

• At least 1 year experience as Chief Cook (or equivalent) on international trade.
• Must be a holder of NC III Ships' Catering Services (Ships' Cooks) training certificate.
• Preferably with valid US visa.

Job Description:

Main Duties

• Plan and prepare nutritious and well-balanced meals with regular changes and variety in the menu for daily consumption of the entire complement and for visitors as required.
• Prepare menu every week. Menu rotation should be at least one month.
• Supervise the work of the galley staff and monitor their monthly overtime work records.
• Make inventories of provisions and stores and control that victualling consumption is within the confines of the budget.
• General upkeep of galley and provision storerooms.

Planned Maintenance System - Provisions

• In charge of receiving and properly storing the Provision and Stores.
• Prepare Provision/Stores requisitions needed for the voyage.
• Check the condition of Provisions and dispose of deteriorating and expired items that are unsafe for human consumption, with the Master’s approval.

Work Environment

• Adhere to a strict standard of personal hygiene, such as washing hands before handling food and wearing of appropriate uniforms.
• Ensure cleanliness in the galley,mess rooms,pantries, inside accommodation with cabins, andrecreation areas.
• Keep the galley and provision rooms clean and prepared for rough weather.
• Wash the galley daily. Keep the exhaust fan screen free from excessive oil and grease.
• Clean the reefer areas monthly.
• Ensure that galley floors, bench surfaces, sinks, drains, and utensils are clean and tidy at the end of each day.
• Regularly wash and disinfect cloths and towels used for cleaning and other duties in the galley.
• Daily clean the meat saw, slicing machine, chopping/carving boards, and other utensils that are especially prone to bacterial growth and, as a result, food contamination.
• Inform the Master if there is a malfunction in any equipment in the galley, ship’s laundry, mess room, pantries, or other areas of responsibility and if any provisions are beyond consumption.
• Inform the Chief Engineer immediately if the reefer room’s temperatures are not within the acceptable range and if there is any abnormal accumulation (build-up) of ice.

Worksite:

• Worldwide

Principal:

• Grieg Star AS
• Grieg Gaarden, C.Sundts Gate 17/19, Bergen, Norway