Cook

We are seeking a professional shipboard Cook to join our maritime operations team and provide high-quality meal preparation and galley management aboard our fleet. The Cook is responsible for planning and preparing nutritious meals, maintaining galley sanitation and inventory, supporting food safety and dietary requirements, and contributing to a positive living environment for crew. The role reports to the Chief Cook (if applicable) or designated shipboard supervisor and ensures compliance with company culinary standards and maritime health regulations.

Primary Responsibilities - meal preparation, galley management, sanitation

• The Cook reports to the Master for the cooking and general duties. These include the following:

  • Providing regular meals of an acceptable standard at the designated times.

  • Ensure that all activities carried out by the galley staff, particularly in the galley itself, are done with due regard to safety. Beware of hot, sharp, liquid and other items that could present a hazard, particularity in adverse weather conditions.

  • Ensuring that galley staff are suitably qualified for tasks assigned, including Food Handling Certification. Non-certificated personnel must not be assigned food handling tasks.

    d. Ensuring that all personnel working in the galley are issued with and are using appropriate PPE.

  • Ensuring that when carrying out food preparation that involves cutting or chopping foodstuffs, the personnel use cut-resistant gloves.

  • Ensuring a high standard of cleanliness is maintained in the galley, storerooms, cool- rooms and freezers, mess rooms, cabins, toilets and communal areas, and the Master's cabin (when required).

  • Providing the Master with lists of domestic stores remaining and an up to date list of stores required.

  • Supervising the handling of stores received to ensure that a satisfactory standard is supplied. Advising if a change of supplier is recommended, and that the most cost-effective items are ordered and received.

  • Ensuring that, as far as possible, provision stores are unpacked before being brought into the galley or storerooms in order to minimize the possibility of pest infestation.

  • Ensuring that all galley garbage is hygienically stored and disposed of as per Garbage Management Plan.

  • Be responsible for the implementation of the vessel’s Garbage Management Plan as per MARPOL requirements.

  • Liaising with the Master and Chief Officer with regard to the proper segregation and disposal of garbage in line with MARPOL requirements and the vessel’s Garbage Management Plan.

  • Ships’ cooks should be aware of the potential hazards in the galley, which include cuts from using knives (the most common injury); scalds; burns; cuts and crush injuries from using machines; injuries from lifting; caustic burns; and injuries resulting from trips and falls.

Required Qualifications - culinary experience, certifications, fitness

• Cook certification

• Valid Medical certificate

• Minimum 12 months of experience in ranks.

Preferred Skills - seafaring catering, inventory, leadership

• Previous experience as a shipboard Cook, Chief Cook, or in large-scale catering operations supporting offshore or maritime clients.

• Additional culinary training, trade certificates, or courses in nutrition, menu planning, or advanced food safety management.

• Experience managing provisioning budgets, optimizing supplies for long voyages, and minimizing food waste through effective planning.

• Strong organizational skills, the ability to work independently, and experience supervising or mentoring junior galley staff.

Work Environment & Conditions - shipboard life, rotations, safety

• Seagoing position with rotational deployments; assignments may include extended periods onboard with defined on/off rotation schedules.

• Work in a confined galley environment and ability to operate safely around hot surfaces, sharp tools, and moving equipment; duties may involve lifting, standing for extended periods, and working in varying sea conditions.

• Must comply with medical fitness standards, vaccinations, and company pre-employment screening requirements.

Compensation & Benefits - competitive pay, seafarer benefits, development

• Competitive salary and marine benefits aligned with industry standards for shipboard culinary positions.

• Comprehensive health coverage, life insurance, paid leave, retirement/savings plans, and repatriation benefits per company policy.

• Opportunities for professional development, onboard training in food safety and galley management, and potential career progression into senior culinary or hospitality roles.

How to Apply - application process, documentation

Submit a detailed CV/resume highlighting relevant culinary and sea service experience, copies of food safety certifications and medical fitness documents, and contact information for professional references. Qualified candidates will be contacted for screening interviews and competency assessments. Applicants who have prior seafaring experience should include sea service records and any relevant company endorsements.