We are looking for 3 Chief Cooks to join our growing fleet!

Qualification:

• At least 1 year experience as Chief Cook (or equivalent) on international trade.
• Must be a holder of NC III Ships' Catering Services (Ships' Cooks) training certificate.
• Preferably with valid US visa.

Job Description:

Main Duties

• Plan and prepare nutritious and well-balanced meals with regular changes and variety in the menu for daily consumption of the entire complement and for visitors as required.
• Prepare menu every week. Menu rotation should be at least one month.
• Supervise the work of the galley staff and monitor their monthly overtime work records.
• Make inventories of provisions and stores and control that victualling consumption is within the confines of the budget.
• General upkeep of galley and provision storerooms.

Planned Maintenance System - Provisions

• In charge of receiving and properly storing the Provision and Stores.
• Prepare Provision/Stores requisitions needed for the voyage.
• Check the condition of Provisions and dispose of deteriorating and expired items that are unsafe for human consumption, with the Master’s approval.

Work Environment

• Adhere to a strict standard of personal hygiene, such as washing hands before handling food and wearing of appropriate uniforms.
• Ensure cleanliness in the galley, mess rooms, pantries, inside accommodation with cabins, and recreation areas.
• Keep the galley and provision rooms clean and prepared for rough weather.
• Wash the galley daily. Keep the exhaust fan screen free from excessive oil and grease.
• Clean the reefer areas monthly.
• Ensure that galley floors, bench surfaces, sinks, drains, and utensils are clean and tidy at the end of each day.
• Regularly wash and disinfect cloths and towels used for cleaning and other duties in the galley.
• Daily clean the meat saw, slicing machine, chopping/carving boards, and other utensils that are especially prone to bacterial growth and, as a result, food contamination.
• Inform the Master if there is a malfunction in any equipment in the galley, ship’s laundry, mess room, pantries, or other areas of responsibility and if any provisions are beyond consumption.
• Inform the Chief Engineer immediately if the reefer room’s temperatures are not within the acceptable range and if there is any abnormal accumulation (build-up) of ice.

Worksite:

• Worldwide

Principal:

• Grieg Star AS
• Grieg Gaarden, C.Sundts Gate 17/19, Bergen, Norway