Ship's Cook / Marine Cook – Merchant Vessel

Company Description FORTE is dedicated to supporting clients operating in complex and dynamic environments around the world. The organization focuses on enhancing contextual integration, helping partners understand and adapt to local conditions in the countries where they work. FORTE provides professional, on-the-ground support that enables clients to operate safely, efficiently, and in alignment with local practices. By collaborating closely with its partners, the company helps develop effective security strategies that are tailored to each operational context. This mission-driven approach creates a structured and supportive environment for all team members working on client projects. Role Description The Ship's Cook / Marine Cook – Merchant Vessel is a contract, on-site role based in Dubai, United Arab Emirates. The individual in this position will plan, prepare, and cook daily meals for officers and crew, including breakfast, lunch, dinner, and snacks, in accordance with dietary requirements and hygiene standards. Day-to-day duties include managing the galley, overseeing food storage, handling inventory, and coordinating the ordering of provisions to maintain adequate supplies throughout the voyage. The Ship's Cook will ensure strict adherence to maritime safety and sanitation regulations, maintain cleanliness in all kitchen and dining areas, and implement proper food handling and waste management procedures. The role also involves collaborating with the vessel’s leadership on meal schedules, accommodating special dietary needs, and supporting a positive, respectful atmosphere in the mess. Qualifications Demonstrated experience as a cook, chef, or marine cook, preferably on merchant vessels or in other maritime or remote environments. Strong skills in menu planning, meal preparation, and portion control, with the ability to cook a variety of international and regional cuisines. Knowledge of food safety, hygiene standards, and sanitation procedures, including safe storage and handling of perishable and non-perishable items. Experience in stock control and inventory management, including ordering, receiving, and rotating provisions efficiently. Ability to work within budget guidelines while maintaining food quality and nutritional balance. Good communication and teamwork abilities, with a respectful attitude toward crew diversity and different cultural backgrounds. Capacity to work in a confined, shipboard environment, including long hours, variable schedules, and extended periods at sea. Formal culinary training or certification is an advantage; recognized ship’s cook or maritime catering qualifications are preferred. Basic understanding of maritime safety practices and willingness to follow vessel safety protocols and emergency procedures. Proficiency in English for clear communication on board; additional language skills are beneficial. Show more Show less