Cook General application - Under ansettelse/Ansatt, ikke søkbar

Description

Searching for Scandinavian candidates for vessels in the North Sea.

Tasks

Have a total responsibility for the Catering department, motivate and follow up fellow workers and care for the welfare onboard.

The responsibility includes, but are not limited to:

In line with Company's policy and line management system: Respect and follow up safety precautions (policies and procedures) given by the Company in the Safety Management System and other precautions currently valid on board. National as well as international rules and legislation's.

Own and fellow crew members safety including use of proper PPE

Emergency duties:

The Cook shall participate in any emergency duties according to the vessel Muster Plan, the Shipboard Contingency Plan and Masters Instructions.

Security duties:

The Cook shall perform security duties according to vessel Ship Security Plan, the Shipboard Contingency Plan and Masters Instructions.

In an emergency situation the cook shall be in charge of the Hospital and the Medical Team. He shall have good knowledge in first aid, the vessel hospital and all first aide equipment available onboard.

Meal Account

The Cook shall keep account of Charterer's meals according to the standard set fourth by the owner.

Custom Clearance

The Cook is responsible for preparing and handing over to the Master a report of all supplies he is responsible for in due time for custom clearances.

Log keeping

The Cook is to keep the diary for the catering and to have it countersigned by the Master at regular intervals.

Supervision

The Cook has the daily supervision of all preparation of food, including the serving and presentation of food in the mess room and the baking of bread.

Menu planning

He must prepare the menu plan for each voyage with special view of the variety of food, food value and cost and to present the menu to the Master for approval. It is the Cooks responsibility to inquire if any onboard has special food requirements

Cleaning

The Cook is responsible for the hygiene on board and in particular the Galley area.

Laundry

The Cook must prepare routines for changing, cleaning and caring of linen and to have the routines approved by the Master. He must, at regular intervals, check linen for tear and wear and order replacements if required.

Qualifications

Certificate of apprenticeship Cook/Marine Cook certificate

Security Duties COP

Basic Safety Training (STCW)

Medical Certificate

Terms

Salary and contract agreement in accordance to NOR service agreement.