Industrial Catering Offshore-Cook (Trinidad)

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.