Chief Cook / Platform Chef

Primary qualification

• Ship's cook certificate under MLC 2006 (Regulation 3.2 / Standard A3.2): a qualified, certificated cook is mandatory on ships with 10 or more crew.
• Professional culinary training: Cooking and Gastronomy technician diploma or equivalent, with years on the hot line in volume catering.
• Offshore access: OPITO BOSIET/FOET with CA-EBS and a valid offshore medical (OEUK or equivalent).

Basic STCW

• A-VI/1
• OPITO BOSIET current

Specific courses

• Advanced HACCP and volume-catering food safety (UK Level 3 as reference — indicative)
• Allergen management (Reg. (EU) 1169/2011) and special diets
• Stock and ordering management around offshore supply windows
• Safe use of cold rooms, industrial cutlery and high-volume galley equipment

Indicative experience

Indicative: 3-5 years in volume or marine catering, with 1-2 campaigns as offshore second cook before taking charge; catering contractors (ESS, Sodexo — sector examples) apply their own promotion matrices.

Observations

Usually employed by the catering contractor, not the driller. Typical rotations 4/4 or 6/6 weeks (indicative). Progression: galleyhand → cook → Chief Cook → Camp Boss / head of the unit's hotel services.

Typical watches

• 12 hour shifts (4 daily services)

Key responsibilities

• Menu planning for 4 meals a day (breakfast, lunch, dinner, midnight meal).
• Preparation of all the culinary production of the platform.
• Supervision of kitchen equipment and compliance with HACCP standards.
• Inventory control, food conservation and temperatures.
• Coordination with Camp Boss for supply orders.

Operational scope

• Industrial kitchen
• Food warehouse
• HACCP supervision