Head Chef / Chief Cook

Job Description

The Head Chef/Chief Cook (Offshore) is responsible for the overall management of offshore kitchen and food preparation operations, ensuring the timely preparation and delivery of high-quality, nutritious meals for all personnel onboard. The role includes menu planning, food preparation, portion and quality control, kitchen hygiene and sanitation, food stock and inventory management, proper storage and handling of food supplies, and supervision of kitchen personnel. The incumbent must ensure compliance with food safety, HSE, client, and company standards, maintain accurate records, minimise food wastage, and coordinate with the Campboss or offshore management on catering requirements. The position requires the ability to work effectively in an offshore environment and may involve rotational offshore assignments. Requirements: Valid Passport, Seaman Book, Offshore Medical, FHM & Stool Test, PMU Medical, Food Handling Course, T-BOSIET/T-FOET with CA-EBS, Typhoid Vaccination, Hepatitis A Vaccination, Basic Training – STCW, and COVID-19 vaccination.