The ship’s cook works in the galley, preparing meals (breakfast, lunch and dinner) for passengers and crew members. The ship’s cook is in charge of the hygiene of the galley and the supplies. Ship’s cooks work onboard passenger ships and cargo vessels.
The tasks include the preparation of foods, both cold and hot dishes, on a daily basis and for special occasions. On vessels in long-distance traffic, the duties of the ship’s cook also include the baking of bread and pastries. On passenger ships, the ship’s cook can specialise as a cold chef.
In general, cargo vessels only have one cook. On passenger ships, the number of cooks depends on the size of the ship; numerous cooks are needed onboard, for example, a large passenger and car ferry.
Education
Upper secondary vocational institutes offer education for a Vocational Qualification in Hotel, Restaurant and Catering Services, Restaurant Cook. In addition, training in maritime safety and security is required, which can be included as a module in the degree studies.
Certifications
To obtain a certificate of competency for a ship’s cook you must be at least 17 years old and have completed the education required of ship’s cooks. The certificate of competency for a ship’s cook is valid for the time being. A maritime training establishment issues a written certificate of training that meets the criteria. In addition, a valid Hygiene Passport is required.
