Chief Cook - Offshore

1. Overall kitchen responsibility 2. Menus Planning 3. Incorporate standard recipes 4. On-site training of the catering crew besides their day-to-day kitchen operations and administration 5. To ensure food is of the right quality and met company budget. 6. Manage stocks of food 7. Ordering food Provision 8. Communicate with Camp boss in control budget and keeping accurate records 9. Manage health and hygiene procedures at kitchen area 10. Coordinate with Camp boss on Crew’s job assignment and Crew roaster 11. Conduct training and developing for kitchen crews 12. Organize and oversee the work of the kitchen staff 13. Decide which tasks need to be done and share these among the team. 14. Also be involved in the some of the preparation and cooking of food 15. Responsible for making sure that the food they serve is healthy and safe HSE It shall be the duties while at work- a) To take reasonable care for the safety and health of himself and of other persons who may be affected by his acts or omissions at work; b) To co-operate with his employer or any other person in the discharge of any duty or requirement imposed on the employer or that other person by this Act or any regulation made thereunder; c) To wear or use at all times any protective equipment or clothing provided by the employer for the purpose of preventing risks to his safety and health; and d) To comply with any instruction or measure on occupational safety and