COOK

Job description

Cook for Trailing Suction Hopper Dredger

DEVELOP YOUR CAREER WITH INDUSTRY LEADERS

NMDC Group is always looking for talented individuals to join our team. We know that our people are fundamental to our success as a business, which is why we support their career development and personal wellbeing in every way we can.

NMDC Group offers an environment where every employee can thrive and reach their professional potential. Nothing is more important to us than ensuring every employee feels valued and respected in their roles, and able to progress in their career through training, mentorship, and educational opportunities.

With a wide range of attractive employee benefits and competitive salaries, we have created a workplace defined by its culture, and made by its people. If you have a passion for EPC and marine construction and want to work on some of the region’s most exciting projects, find your next challenge with us.

Responsibilities

1. Prepare daily meals for vessel crew onboard a Trailing Suction Hopper Dredger (TSHD) in accordance with the approved menu.
2. Ensure the timely preparation and serving of breakfast, lunch, dinner, and snacks.
3. Maintain high standards of food quality, hygiene, and safe food handling practices.
4. Manage food provisions, monitor stock levels, and inform the Master or designated officer of replenishment requirements.
5. Ensure proper storage, preservation, and rotation of food items to minimize wastage.
6. Maintain cleanliness and sanitation of the galley, pantry, kitchen equipment, and dining areas.
7. Comply with vessel safety procedures, food hygiene regulations, and applicable maritime requirements.
8. Monitor food expiry dates and ensure proper temperature control for refrigerated and frozen items.
9. Prepare meals according to crew dietary requirements, where practicable.
10. Maintain records of food stocks, consumption, and galley cleaning schedules.
11. Operate kitchen appliances and equipment safely and report defects promptly.
12. Ensure economical use of provisions, water, and cooking supplies.
13. Coordinate with the vessel's Master or Chief Officer regarding meal planning and provisioning.
14. Follow onboard emergency procedures and maintain a safe, organized working environment.
15. Perform other galley-related duties as assigned by the Master or authorized vessel representative.

Qualifications

Certificate of Competency as Cook.

Basic STCW training certification.

Valid Medical fitness certificate as per ILO/MLC requirements.

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