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Offshore Chef

Schedule: 7 days per week; 12 hours per day
Job Type: Temporary; short-term (2 months) 


  • Prepare and cook a diverse range of local and international dishes, catering to different tastes and dietary preferences of the offshore crew.
  • Collaborate with management and colleagues to create well-balanced menus
  • Adhere to strict food safety and hygiene standards, ensuring all meals are prepared, stored, and served in compliance with regulations and best practices.
  • Manage and maintain inventory of food supplies, ingredients, and kitchen equipment, making timely orders to ensure availability throughout offshore operations.
  • Coordinate meal service timings to accommodate varying work shifts, ensuring that all crew members receive timely meals.
  • Collaborate closely with kitchen staff, ensuring effective communication, delegation of tasks, and maintaining a harmonious working atmosphere.
  • Oversee the cleanliness and organization of the kitchen area, following safety protocols and cleanliness standards at all times.
  • Stay updated on offshore safety regulations and industry standards, integrating them into daily culinary operations.


  • A minimum of 2 years past professional culinary experience.
  • Previous experience working in an offshore setting is essential.
  • Possession of relevant food safety certifications and offshore safety training is required.
  • Strong creative and innovative culinary skills, with the ability to develop new recipes and adapt to changing preferences.
  • Effective verbal and written communication skills.
  • Exceptional time management skills.
  • Ability to withstand the physical demands of working in a kitchen environment under offshore conditions.

Apply for this position


Andrea Ragubir-Bernard



Dredging and Offshore contractor



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