Cook
Preparation, cooking and presentation for crew and guest galleys. On cargo vessels a single cook may feed the whole crew, while on a cruise ship there is a large brigade split into sections — these are very different jobs.
Hotel & Catering
Life on board in this role
The day starts early. Stores are received on port days; stock management and menu planning fall to the cook. On a cargo ship, keeping variety across a long voyage with limited stores is the hardest part.
Required documents and conditions
Document requirements vary by flag, owner and position. Once we have seen what you hold, we tell you in writing what is missing — we do not proceed on guesswork.
- 01Galley experience — ship or hotel kitchen
- 02Hygiene and food safety knowledge
- 03STCW basic safety training
- 04Seaman's book and a valid passport
Questions specific to this position
Cargo ship or cruise ship — which suits me?
On a cargo ship you feed a small crew on your own; high autonomy, no team. On a cruise ship you hold a station inside a large brigade. Which fits depends on your experience and working style — we talk it through in the consultation.
Do I decide the menu?
On cargo ships usually yes, within the given budget and stores. On cruise ships the menu comes from ashore and you are expected to execute it.