Overview:

The Dredging Operations team is based at the Support facility on the East Bank of Demerara and works across various locations along the Demerara River, carrying out dredging activities that support safe marine access and operational needs. The Cook will be responsible for preparing meals and providing catering support for personnel working on these projects.

Responsibilities:

• Prepare and serve scheduled meals in a timely manner.

• Plan weekly menus that meet nutritional guidelines and crew preferences.

• Maintain cleanliness of facilities.

• Ensure proper food handling, storage, and hygiene practices are followed.

• Monitor inventory levels and coordinate with supply personnel to ensure timely restocking.

• Minimize food waste through proper portioning, storage, and menu planning.

• Maintain food logs & cleaning schedules.

• Comply with maritime HSE regulations.

• Communicate with supervisors and crew to address special dietary needs or meal feedback.

• Any other duty that may be assigned to you by your supervisor that is within your scope of work.

Requirements:

• Minimum 2–3 years’ experience as a Cook in a marine, offshore, or industrial setting.

• Certification in Food Handling, Preparation, and Hygiene.

• Knowledge of safe kitchen practices and basic nutrition.

• Physically fit and able to work in confined spaces.

• Prior experience in meal planning and bulk food preparation preferred.

Working Conditions:

• Daily onboard a dredging vessel or at a support base.

• May require weekend and holiday work depending on crew schedules.

• Work involves exposure to heat, humidity, and confined spaces in galley/kitchen areas.