Cook

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Responsibilites

The majority of vessels operate with only one member of catering staff who is responsible to the Master for the following

Duties

- Purchase of provisions, and working strictly to the Company's budget; providing a handover with a comprehensive list of stores on board and an accurate monetary statement.
- Be able to provide healthy meals as required by the Master to meet the specific requirements of the vessels charter.
- Be able to offer ships’ staff  a varied menu, avoid repetition and make full use of the Gulf Healthy Options list
- Ensuring that high standards of personal hygiene and cleanliness in the galley, staterooms, and mess rooms are maintained.
- Maintain an adequate supply of clean linen and other domestic requirements.
- Cooperate with the Safety Officer to maintain Safety in the Galley including preparation of Risk Assessments
- Cooperate with the Environmental Officer with procedures and legislation laid out in the company Environmental Management System, with particular reference to waste management and the use of environmentally friendly cleaning products
- Extra catering staff, where carried, work directly under the Cook and he will be responsible for assessing same.

Minimum Requirements / Certifications

- STCW 95 COC or equivalent
- ENG1 or equivalent if outside UK

Seamen are exempt from basic courses (PST, Fi-Fi, First Aid, and PSSR) if they have completed 6 months service in the Merchant Navy prior to 31/7/98

please apply for this vacancy after registracion using a link below:

http://www.gulfmark.com/Careers-129.html