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GCG Caribbean

Industrial Catering Offshore-Cook (Trinidad)

GCG Caribbean

  • Tunapuna/Piarco
  • Not disclosed
  • Contract
  • Updated 11/03/2025
  • POS HR
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The Cook of Industrial Catering is mainly responsible for preparing meals in accordance with the client’s specification in the quantities required on a timely basis, following established food production programs and procedures, and safety standards.

Duties & Responsibilities include, but are not limited to:

  1. To prepare and/or direct the preparation of food to be served in compliance with all applicable sanitation, health, and personal hygiene standards; ensuring the use of established food production programs and procedures through the appropriate use of facility supplies and equipment to minimizing loss, waste, and fraud.
  2. Prepares items required for meals in accordance with standardized recipes/specifications; ensuring client quantity requirements are met and quality surpassed.
  3. Inspects ingredients provided to ensure compliance with all internal and client quality standards.
  4. Maintains a sanitary workspace and equipment in compliance with Company procedure and local health regulations.
  5. Practices the required quality control procedures (HACCP) in the storage and or processing of raw materials and or finished products. 
  6. Ensures accurate and efficient labeling of item content, packaging, and storage units.
  7. Be aware of and comply with all HSE rules and regulations inclusive of PPE, HACCP and Food Safety and Hygiene.
Additional functions to be performed as needed:
  • Minimizes waste and ensures all gets recorded.
  • Follow all operating policies and/or issues at department meetings.
  • Maintain a safe and healthy work environment by establishing, following, and enforcing standards and procedures,complying with legal regulations.Develop, implement, and maintain safety and quality assurance protocols.
Qualifications & Skills
  • Diploma or certificate in food preparation and menu design, or professional Baker’s certificate/diploma or any equivalent combination of education and training
  • Five CXC O’ levels, inclusive of Mathematics and English
  • Certificate in basic safety, sanitation, and maintenance of equipment.
  • Basic First Aid At least three (3) years of experience working in the culinary industry.
  • At least two (2) years working in team-oriented environment.
  • Able to communicate in English orally and in writing.
  • Excellent interpersonal, organizational and communication skills.
  • Ability to build successful and long-term relationships.
  • Quality focus—the individual looks for ways to improve and promote quality and demonstrates accuracy and thoroughness within clear time frames.
  • Training as evidenced by a certificate of completion in key HACCP principles.
  • Must be able to read and understand Company Food Service Policy, written directions, menus, and calculate weights and measures.

          Successful candidates must have both OEUK Medical certification and T-BOSEIT certification.Obtaining CA-EBS                certification would also be beneficial.

Physical requirements
The role is required to spend extensive periods of time on your feet, it is recommended to take a few breaks throughout the day by sitting or exercising from time to time.

Travel requirements
The position requires no domestic or international travelling. 

Ref: OFFSHORE-COOK2025
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GCG Caribbean

GCG Caribbean

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