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COOK

Venues - Galley

Accommodation - Shared

Assigned Mess - Crew Mess

Salary $1840

Contract duration - 7 months

COOK

Venues - Galley

Accommodation - Shared

Assigned Mess - Crew Mess

Salary $1840

Contract duration - 7 months

Description

Venues - Galley

Accommodation - Shared

Assigned Mess - Crew Mess

Salary $1840

Contract duration - 7 months

Main Function

Preparation of food items according to the section assigned in compliance with required recipe and food safety standards and procedures provided by the Company.

Qualifications

High school graduate

Sound knowledge of MSC Sanitation Standards protocols relating to food safety and HACCP controls.

Certified medically and physically fit and acceptable to work in a food preparation area.

Proven ability to work in a harmonious productive team environment.

Certificates

  • National Seaman's Book
  • Basic Safety Training Certificate including Swimming & Rowing
  • Security Awareness Training for all seafarers
  • Training of Passenger Ship Personnel
  • Medical certificate including Mental Health and Drug & Alcohol Test
  • Vaccination certificates (Covid-19, Yellow fever, MMRV)
  • Documented skills in preparation, presentation and safe handling of food products unique to this section.
  • Proven successful experience for at least 2 years in a similar position at sea or in a 5-star hotel operating under Sanitation Standards, or
  • Successful performance as a cook in another associated section
  • Sound knowledge of MSC Sanitation Standards protocols relating to food safety and HACCP controls.
  • Certified medically and physically fit and acceptable to work in a food preparation area.
  • MAIN RESPONSIBILITIES

  • Prepare food items based on menu requirements and as directed by the supervisor.
  • Day to day cleaning of workstation in accordance with MSC Sanitation standards.
  • Practice good workplace standards and enforce the principles of HACCP.
  • Become familiar with all galley departments, understanding relationships and interactions.
  • Check workstation before the start of each shift, using and completing the appropriate checklist.
  • Maintain a clean, sanitized working environment.
  • Minimize food spoilage and utilize food surpluses
  • Work overtime if requested
  • Transport all items from the provisions area to the galley as per the daily requisitions.
  • Check temperatures and condition of all material in the section, in assigned refrigerators, on hot tops and other food storage areas.
  • Discard any potentially hazardous items of food that do not comply with safety requirements.
  • Comply with personal hygiene requirements. (appropriate use of gloves, head covering, no (or covered) facial hair, no uncovered injuries, no cigarettes or cellphones on duty, no eating or drinking in galley except at a specified water fountain.
  • Use only surplus foods that are tested to be safe and free from any possibility of contamination or bacteriological degradation.
  • Other related duties that may be assigned within the scope of competence.
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