Position Overview:

The Cook is responsible for preparing and serving daily meals for the vessel’s crew, maintaining galley hygiene, and managing onboard food supplies in accordance with maritime food safety standards. As part of the support team, the Cook plays a key role in ensuring the crew remains healthy, nourished, and able to perform at optimal levels—especially during high-intensity offshore operations.

The ideal candidate should have prior maritime catering experience, knowledge of multicultural meal planning, and the ability to manage kitchen operations independently under offshore conditions.

Key Responsibilities:

Meal Preparation & Service

• Prepare three fresh, balanced meals daily (breakfast, lunch, dinner) for all crew members.
• Plan weekly menus in consultation with the Master and accommodate dietary restrictions, religious preferences, or allergies.
• Ensure meals are served hot, on time, and in appropriate portions.

Galley Hygiene & Food Safety

• Maintain the cleanliness of the galley, storerooms, freezers, and mess areas to maritime hygiene standards.
• Follow food handling, cooking, and storage protocols in line with HACCP or equivalent systems.
• Conduct daily and weekly cleaning schedules for all cooking and dining areas.

Inventory & Provision Management

• Monitor and manage food and consumables stock levels.
• Prepare provisioning lists and communicate re-supply needs to the Master well in advance.
• Label and store food items properly to prevent spoilage and contamination.
• Minimize waste through portion control and smart ingredient usage.

Safety & Compliance

• Ensure all galley operations adhere to SOLAS, MLC, MARPOL Annex V, and company safety policies.
• Be familiar with the location and use of firefighting equipment and emergency exits in the galley area.
• Participate in fire, emergency, and abandon ship drills and be prepared to assist in emergencies.

Candidate Specification:

Mandatory Certifications:

• STCW Basic Safety Training (PST, FPFF, EFA, PSSR).
• Ship’s Cook Certificate (preferred or required depending on vessel flag).
• Seafarer’s Medical Certificate (MLC-compliant).
• Valid Passport & Seaman’s Book.

Experience:

• Minimum 1–2 years’ experience cooking aboard ships, tugboats, offshore supply vessels, or remote camps.
• Experience catering to diverse crews (African, Asian, Western cuisine preferred).
• Familiarity with offshore galley equipment such as convection ovens, deep freezers, steamers, and bulk cooking appliances.

Skills & Competencies:

• Strong cooking and meal planning skills.
• Sound knowledge of food hygiene, storage, and kitchen safety.
• Good time management and ability to work independently.
• Basic budgeting and inventory control.
• Positive attitude, adaptability, and ability to work in confined environments.

What We Offer:

• Competitive salary and offshore allowance.
• Stable rotation and work schedule.
• Comfortable living and working conditions onboard.
• Opportunities for long-term career development within our marine operations team.

How to Apply:

Qualified candidates should submit the following to:
hr@wrightlinkslogistics.com

• Updated CV / Resume
• STCW certificates and Cook credentials
• Medical certificate
• Passport photo

Subject Line: Application for Cook – ASD Tugboat