CHIEF COOK

Meal Preparation: Plan, prepare, and cook nutritious, well-balanced meals for a large number of offshore workers. Ensure that the food is prepared according to dietary needs and preferences, taking into account allergies, dietary restrictions, and cultural preferences. Prepare meals in large quantities and ensure food is served on time, including breakfast, lunch, dinner, and snacks. Oversee the preparation of special meals for workers, such as vegetarian, halal, or gluten-free options. Kitchen Management: Supervise kitchen staff, including cooks, kitchen assistants, and other kitchen personnel. Ensure efficient kitchen operations, maintain a clean and organized workspace, and delegate tasks to kitchen team members. Ensure that kitchen equipment and appliances are maintained and in good working condition. Manage the daily operation of the kitchen, ensuring that meals are prepared, cooked, and served safely and in compliance with hygiene standards. Menu Planning: Plan menus for the crew, ensuring a balanced and varied diet with a mix of proteins, vegetables, carbohydrates, and healthy fats. Develop weekly or monthly menus based on the number of crew members and their dietary needs. Coordinate with the camp boss or catering supervisor to ensure the menu aligns with the crew's preferences and project requirements. Inventory and Stock Management: Manage food supplies and ingredients by maintaining inventory levels and ensuring adequate stock for the platform. Order and track food and supplies, ensuring the efficient use of resources and minimizing waste. Coordinate deliveries of food supplies to the platform, ensuring timely receipt and proper storage of ingredients. Regularly check the expiration dates of food products and ensure proper storage and handling of ingredients to prevent spoilage. Food Safety and Hygiene: Ensure that all food is prepared and stored according to industry-standard food safety and hygiene practices (e.g., HACCP guidelines). Regularly clean and sanitize kitchen areas and equipment to maintain a safe and healthy working environment. Ensure all kitchen staff follow proper food handling and hygiene protocols to prevent foodborne illness. Monitor temperature control of food storage and cooking areas to comply with safety standards. Budget and Cost Control: Manage the kitchen's food budget and ensure cost-effective purchasing of ingredients and supplies. Monitor food waste and implement strategies to reduce waste and improve efficiency. Keep track of kitchen expenses and report to management regarding any discrepancies or issues with the budget. Team Leadership and Training: Supervise, train, and mentor other kitchen staff, ensuring they are familiar with safety and food handling protocols. Foster a positive and cooperative working environment within the kitchen team. Maintain good communication with other departments and staff to ensure seamless operations in meal services. Health and Safety Compliance: Enforce health, safety, and environmental regulations within the kitchen and food preparation areas. Ensure kitchen staff are equipped with personal protective equipment (PPE) and follow safety procedures when handling hot items or sharp tools. Conduct regular safety audits and inspections to ensure compliance with offshore safety standards.