Offshore Cook at BOURBON Oil & Gas

Duties & Responsibilities

• Manage ship’s catering and accommodation services in an efficient manner
• Committed to Safety and Company Procedures in all tasks
• Have good commitment to the Company Hygiene standards
• Manage and guide catering staff, supervise the stewards as necessary
• Make regular inspections of the galley and service areas, freezers, cool rooms and provision stores, cooking equipment.
• Verify continuously the Fire Fighting and First aid equipment condition and validity for readiness in the event of emergency.
• Plan menu and expenditure control within approved budget
• Responsible for the preparation, cooking, presentation and service of all meals
• Determine the level of stores and purchases within the catering department
• Maintain paperwork in conjunction with stores issues/receipts, including end of month costs, etc.
• Responsible for the security of all goods in store, their condition and arrangement for issue
• Supervise operation of the ships laundry
• Prepare requisitions for outfit, bedding and soft furnishings

Line reporting and functional linkage

This position will report directly to the Master and if applicable to the Camp Boss.

Key skills and competences 

• Good interpersonal skills and the ability to work in a team environment
• Excellent customer service
• Experience as cook of multicultural environment.
• Minimum 2 years experience in the rank on offshore vessels
• The ability to safely operate all kitchen equipment
• The ability to read and follow recipes
• Must be able to work offshore for extended periods of time (aprox. 60 days)

Education

The Cook shall be in possession of a valid License and all food handling certificates.