About this role
Based in Port Harcourt, Rivers, this Cook role involves preparing and serving daily meals for the vessel crew, maintaining galley hygiene and managing onboard food supplies. The ideal candidate should have maritime catering experience, knowledge of multicultural meal planning, and the ability to operate independently under offshore conditions.
What you would do
- Prepare three daily meals (breakfast, lunch, dinner) for all crew members and serve on time
- Plan weekly menus with the Master and accommodate dietary restrictions or allergies
- Maintain galley hygiene and cleanliness of storerooms, freezers and mess areas to maritime standards
- Monitor stock levels and manage food and consumables; prepare provisioning lists for re-supply with the Master
- Follow food handling, cooking and storage protocols in line with HACCP or equivalent
- Take part in fire, emergency and abandon ship drills
What they are asking for
- 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 and Seaman’s Book
- 1–2 years’ experience cooking aboard ships, tugboats, offshore supply vessels or remote camps; experience catering to diverse crews
- Familiarity with offshore galley equipment (convection ovens, deep freezers, steamers, bulk cooking)
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