CREW CATERING OFFSHORE (CHIEF COOK)

Duties and responsibilities :-

- Determine how food should be presented, and create decorative food displays.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Inspect supplies, equipment, and work areas to ensure conformance to established standards.
- Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Order or requisition food and other supplies needed to ensure efficient operation.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Arrange for equipment purchases and repairs.
- Supervise and coordinate activities of cooks and workers engaged in food preparation.
- Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
- Check the quality of raw and cooked food products to ensure that standards are met.
- Check the quantity and quality of received products.
- Demonstrate new cooking techniques and equipment to staff.
- Record production and operational data on specified forms.
- Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
Location: Worldwide

---

Disclaimer:
Maritime-Union.com is a vacancy aggregation platform.
We do not represent companies unless explicitly stated.
Job listings are collected from publicly available sources.

Companies may request correction or removal at any time.

---

---