Chef

Description

Job Summary: We are seeking a chef for offshore work to plan, prepare, and adapt daily menus; manage procurement; and maintain the galley and pantry in optimal hygienic and orderly conditions. Key Responsibilities: 1. Planning and preparation of daily menus at sea. 2. Comprehensive management of kitchen supplies and inventory. 3. Maintenance of hygiene and organizational standards in the kitchen. In Vigo, we require an offshore chef to work aboard a fishing vessel operating in the Falkland Islands. Duties include planning and preparing daily menus, managing raw material procurement and placing orders, preparing various dishes, and maintaining the galley in optimal hygienic and orderly conditions. The role also involves organizing the pantry and controlling inventory, as well as adapting menus according to crew requirements. Full-time position offering 40 hours per week, Monday through Sunday, with rotating morning and afternoon shifts, and rest periods established by law. * Minimum 5 years of experience in an identical or similar position. * We seek a dynamic and versatile individual. * Residence near the workplace is advantageous. GM/GS in Hospitality or related field.