Offshore Chef

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

Responsibilities:

• 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.

Qualifications:

• 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.