Second CookMaersk

Maersk Line is very interested in receiving applications from qualified experienced seafarers for the above listed position for Container Vessels
We Offer
Maersk Line is very interested in receiving applications from qualified experienced seafarers for the above listed position for Container Vessels
A key position in the world's largest Container shipping company. You will have challenging opportunities to contribute with and develop your competencies on technically advanced vessels with the best and latest machinery. You will also have the chance to influence and optimize efficiency and procedures in line with increasing empowerment of our vessels
Key Responsibilities
1.1 Reports to Master on all matters concerning victualing.
1.2 Reports to Chief Officer on all matters other than victualing.
1.3 Consult Chief Engineer for proper upkeep of galley equipment and cold rooms.
Page 3 of 6
Uncontrolled copy when printed Protect the environment avoid printing as far as possible
1.4 Assist the vessel management as required.
2. Meals
2.1 Ensure 3 meals are provided daily.
2.2 Preparation and catering all meals (including breakfast) - buffet style.
2.3 Preparation of meals should have regards to the number of seafarers on-board, their religious
requirements and cultural practices as they pertain to food, and the duration and nature of the voyage.
Meals prepared shall be suitable in respect of quantity, nutritional value, quality and variety.
2.4 Daily Menu plan should be displayed and record should be kept for at least one week.
3. Stock Control
3.1 Ensure victualing expenses are within approved limits.
3.2 Prepare reports and inventories of provisions and catering stores as required by the Company.
3.3 Ensure proper stock controls and purchase of provisions and catering stores.
3.4 Ensure proper maintenance, inventory and operation of linen, pantry and locker stores.
4. Cleanliness/Hygiene
4.1 Ensure the proper storage and maintenance of all catering stores and store rooms.
4.2 Responsible for the cleanliness and hygiene of all catering spaces.
3.2 Washing up of meal crockery and utensils in Officer's dining saloon and duty mess (other than
crew/officer combined duty mess).
3.3 Attend to port officials and receptions as required.
4. Cleaning duties
4.1 Cabins
1. All senior officers' cabins and toilets to be cleaned daily and junior officers' cabins cleaned
every second day (basic cleaning *), including Radio Room and thorough cleaning ** on rota
system.
2. Spare cabins to be cleaned and made ready for future use.
3. Cabin floors to be waxed and if carpeted, to be shampooed as and when necessary.
4. Shower curtain in officers' bathroom should be washed monthly.
5. Officers' towels to be changed weekly and linens to be changed fortnightly.
Notes:
Basic Cleaning includes :
Making of officers' beds
Emptying waste bins and ashtrays
Cleaning wash basin and commode in toilet
** Thorough Cleaning includes all that is required to keep the cabin clean. It is the responsibility of
the officers to keep their cabins neat and tidy.
Example of rota system for thorough cleaning of officers'' cabins :1
Ensure all alleyways, except Crew's deck, are clean and well maintained.
2. Public toilets in officers alleyways to be kept clean and hygienic.
3. Ensure proper upkeep of officers and laundry room and equipment - assisted by GPII in case of
combined officers/crew laundry and areas specified by Chief Officer.
4. Clean areas as specified by Chief Officer.
4.3 Officers' Dining Saloon, Duty Mess and Store Room
1. Ensure that the Dining Saloon, Duty Mess (other than crew/officer combined duty mess),
Smoke Room is cleaned daily and well maintained. Conference room as and when necessary.
2. Floor areas in (a) to be waxed, and if carpeted, to be shampooed as and when necessary.
3. Clean and maintenance fridges and water cooler in area (a).
5. Store duties
5.1.
5. Store duties
5.1 Assist Chief Cook in the proper maintenance, inventory and operation of linen, pantry and locker
stores.
5.2 Issue of sundries and linens to officers and ratings.
5.3 Ensure ship's linen is properly laundered. If no laundry facility onboard, prepare and issue items
for laundry in port.
5.4 Assist in replenishing stores while in port.
5.5 Assist in issuing of bonded stores to senior officers.
Who we are looking for
Minimum 18 months experience as 2nd cook on foreign going ships of relevant size/type and trade with European nationalities.
If no sea experience, minimum of 3 years' experience as Cook on a reputable hotel and restaurant or in lieu of such experience proof of culinary training in reputable training centre or hotel/restaurant..
If no sea experience or less than the required sea time, to consider applicants who are graduates of HRM course from the Top 10 Culinary Schools only.
COP issued by national administration of respective countries.
Practical and theoretical knowledge with regard to:
International cuisine specifically European foods
Handling of provisions, purchasing, accounting and administration
Budgetary control, stock control, storing systems, etc.
Operation of catering equipment
Hygiene
Nutrition diet
Working knowledge of spoken English.
 Certificates compliant to STCW 2010 Manila amendments requirements.
Last application date: 31 December 2021.
For further information, please contact: .
A.P. Moller - Maersk is an integrated container logistics company working to connect and simplify its customer's supply chains. As the global leader in shipping services, the company operates in 130 countries and employs roughly 70,000 people. With simple end-to-end offering of products and digital services, seamless customer engagement and a superior end-to-end delivery network, Maersk enables its customers to trade and grow by transporting goods anywhere - all over the world. For more information: https://www.maersk.com
All the way.
Maersk