Deckhand Cook

Duties and Responsibilities:

• Assist in the safe navigation and maneuvering of the vessel under the direction of the captain.
• Handle lines, ropes, and cables during mooring and unmooring procedures.
• Deploy and recover equipment such as lifeboats, rescue boats, and anchors.
• Conduct routine maintenance, including cleaning, painting, and upkeep of the vessel’s exterior.
• Maintain and inspect deck equipment; assist in minor repairs as needed.
• Participate in safety drills, including fire and abandon-ship procedures.
• Follow all safety protocols and regulations to prevent incidents and respond effectively during emergencies.
• Keep the deck area clean, organized, and hazard-free.
• Adhere to environmental regulations and proper waste disposal procedures.
• Collaborate with other crew members to ensure smooth vessel operations.
• Support navigation and watch keeping tasks as required.
• Prepare, cook, and serve daily meals for crew members.
• Maintain hygiene and cleanliness of the galley, dining, and storage areas.
• Monitor and manage food inventory and storage in line with food safety standards.
• Perform other duties as assigned by the Captain or Chief Operations Officer.

Requirements:

• High school diploma or equivalent; maritime training is an asset.
• Valid Food Handling Certificate.
• Additional maritime certifications (e.g., STCW) may be required based on vessel operations.
• Previous experience in a similar role aboard vessels is preferred.
• Physically fit and able to perform duties in various offshore weather conditions.
• Basic knowledge of maritime safety procedures and kitchen hygiene.
• Strong teamwork, communication, and adaptability.
• Ability to follow instructions and work efficiently under pressure.
• Willingness to work long hours and through adverse weather if necessary.
• Must comply with all project health and safety requirements.