Boat Cook

Roles and Responsibilities:

1. Meal Preparation:
   • Cook breakfast, lunch, dinner, and snacks for the crew and passengers.
   • Prepare meals based on a rotating menu, dietary needs, and cultural preferences.
   • Adapt meals to limited or seasonal supplies, especially on long voyages.
2. Galley (Kitchen) Management:
   • Maintain a clean, organized, and safe galley at all times.
   • Ensure proper storage of food to prevent spoilage or contamination.
   • Operate galley equipment safely and efficiently, even in rough seas.
3. Food Inventory and Supply:
   • Monitor stock levels of food, spices, and cooking supplies.
   • Plan provisioning before departure to ensure adequate supplies for the voyage.
   • Manage waste and leftovers responsibly.
4. Health and Safety Compliance:
   • Follow maritime food safety standards and hygiene protocols.
   • Prevent cross-contamination and practice safe food handling.
   • Conduct regular cleaning and sanitizing of kitchen tools and surfaces.
5. Menu Planning:
   • Create balanced, cost-effective meal plans based on voyage length and crew size.
   • Adjust menus for any dietary restrictions (e.g., vegetarian, allergies).
   • Prepare special meals for holidays or crew morale events, when appropriate.
6. Crew Interaction and Support:
   • Communicate with crew to receive feedback and meal preferences.
   • Coordinate meal schedules with the vessel’s operational needs.
   • Support a positive onboard environment through good hospitality.