As a Chief Cook with extensive experience in offshore and merchant fleets, I have been responsible for managing shipboard kitchens on various types of vessels, including MPSV, general cargo, and container ships. My duties included planning, preparing, and serving daily meals for multinational crews while maintaining high standards of food quality, hygiene, and safety. I developed balanced menus featuring European, Ukrainian, and international cuisines, adapting meals to crew preferences, dietary requirements, and available provisions. I supervised and trained junior cooks and galley assistants, ensuring efficient teamwork and smooth kitchen operations. I was responsible for inventory control, ordering supplies, monitoring stock levels, and reducing food waste through effective planning. I ensured full compliance with maritime safety regulations and food handling standards, including STCW and HACCP requirements. I maintained cleanliness and proper functioning of galley equipment and adapted quickly to offshore working conditions and operational demands. My role required strong organizational skills, responsibility, and the ability to work independently while supporting overall vessel operations.

Ship’s Cook, OS (2nd Class); STCW: Basic Safety, Survival Craft, Advanced Fire Fighting; Medical & Vaccinations: Yellow Fever, Hepatitis A, Typhoid, COVID-19; Offshore cooking, menu planning, kitchen management.