Cook

Position Overview

• The Cook is responsible for preparing and serving daily meals for the vessel’s crew, maintaining galley hygiene, and managing onboard food supplies in accordance with maritime food safety standards.
• As part of the support team, the Cook plays a key role in ensuring the crew remains healthy, nourished, and able to perform at optimal levels—especially during high-intensity offshore operations.
• The ideal candidate should have prior maritime catering experience, knowledge of multicultural meal planning, and the ability to manage kitchen operations independently under offshore conditions.

Key Responsibilities
Meal Preparation & Service:

• Prepare three fresh, balanced meals daily (breakfast, lunch, dinner) for all crew members.
• Plan weekly menus in consultation with the Master and accommodate dietary restrictions, religious preferences, or allergies.
• Ensure meals are served hot, on time, and in appropriate portions.

Galley Hygiene & Food Safety:

• Maintain the cleanliness of the galley, storerooms, freezers, and mess areas to maritime hygiene standards.
• Follow food handling, cooking, and storage protocols in line with HACCP or equivalent systems.
• Conduct daily and weekly cleaning schedules for all cooking and dining areas.

Inventory & Provision Management:

• Monitor and manage food and consumables stock levels.
• Prepare provisioning lists and communicate re-supply needs to the Master well in advance.
• Label and store food items properly to prevent spoilage and contamination.
• Minimize waste through portion control and smart ingredient usage.

Safety & Compliance:

• Ensure all galley operations adhere to SOLAS, MLC, MARPOL Annex V, and company safety policies.
• Be familiar with the location and use of firefighting equipment and emergency exits in the galley area.
• Participate in fire, emergency, and abandon ship dr ills and be prepared to assist in emergencies.

Candidate Specification
Mandatory Certifications:

• STCW Basic Safety Training (PST, FPFF, EFA, PSSR).
• Ship’s Cook Certificate (preferred or required depending on vessel flag).
• Seafarer’s Medical Certificate (MLC-compliant).
• Valid Passport & Seaman’s Book.

Experience:

• Minimum 1–2 years’ experience cooking aboard ships, tugboats, offshore supply vessels, or remote camps.
• Experience catering to diverse crews (African, Asian, Western cuisine preferred).
• Familiarity with offshore galley equipment such as convection ovens, deep freezers, steamers, and bulk cooking appliances.

Skills & Competencies:

• Strong cooking and meal planning skills.
• Sound knowledge of food hygiene, storage, and kitchen safety.
• Good time management and ability to work independently.
• Basic budgeting and inventory control.
• Positive attitude, adaptability, and ability to work in confined environments.

What We Offer

• Competitive salary and offshore allowance.
• Stable rotation and work schedule.
• Comfortable living and working conditions onboard.
• Opportunities for long-term career development within our marine operations team.

Application Closing Date
Not Specified.

How to Apply
Interested and qualified candidates should send their CV / Resume, STCW certificates, Cook credentials, Medical certificate and Passport photo to: using "Application for Cook – ASD Tugboat" as the subject of the mail.

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