Is a Ship’s Cook Certificate needed to work on yacht and catamaran charters?

 What does it take to be a maritime chef?

To gain your Ships’ Cook Certificate, you’ll need to be at least 18 years old, have at least a month of sea service, and have an Assessment in Marine Cookery. Other stipulated points in the Maritime Labour Convention include:

• A food hygiene certificate
• Medical fitness evaluation, with a pass (ENG61 or equivalent)
• Safety training with  International Convention on Standards of Training, Certification and Watchkeeping for Seafarers (STCW)
• In events where joining another flagged ship, endorsement is required

Do I need a Ship’s Cook Certificate to work as a maritime chef?

A Ship’s Cook Certificate is an essential document required for working on any vessel with more than 10 seafarers, or that is 60 nautical miles from a UK safe haven. It is a standardised document that allows employers to easily validate prospective staff’s health and safety knowledge, their level of competency and proficiency in a galley.

The Certificate shows a chef’s ability to prepare food safely, maintain hygiene and work within the constraints of a moving galley with limited storage.

Can I use my Ship’s Cook Certificate to work internationally?

Ships’ Cook Certificates are required for work aboard vessels worldwide. The only nuance is where that boat is flagged, as some countries require a separate certification to be recognised as a verified Ships’ Cook.

Countries flagged to Canada, the United States, Australia, Panama and Liberia, for instance, may require additional training and certifications. You can check whether you’re qualified for international work using the UK’s Certificate of Competency Checker.

Understanding the constraints of being a chef in a galley

Becoming a maritime chef comes with its challenges, which extend beyond the typical hurdles of a professional land-based kitchen.

One of the main challenges most maritime chefs have to contend with is the limited space to work within. Both the galley and pantry can become confined once fully stocked with a charter’s provisions. This limited space to work within can result in a higher-intensity, hotter kitchen experience.

Unlike a traditional kitchen, a charter chef’s working hours are less structured, with hours often extending across the day, with shorter breaks in between servings. This can be demanding of chefs, limiting the amount of personal time they have during a charter.

A logistical challenge yacht chefs need to consider is the requirement to efficiently coordinate provisions, as well as maintain and track stock so that no perishables rot and no dishes are left without an integral ingredient.

One of the biggest constraints of being a charter chef is the unique health and safety challenges presented by working in a moving environment. One of the key factors in why a Ship’s Cook Certificate is so important. Chefs need to be able to evidence a competency when working around several potential hazards.

Leiths Culinary School’s Assessment in Marine Cookery

At Leiths, we work with aspiring chefs, equipping them with the necessary training and assessments needed to gain a Ship’s Cook Certificate.

During the assessment, students are examined on their practical abilities and their theoretical knowledge around planning dishes and navigating in a galley. The first day of the three is where the organisational skills and existing culinary understanding are examined. Ensuring individuals are capable of the preparative skills needed to become a maritime chef.

On the second and third days of assessment, the tangible skills of students are assessed. Ensuring they are able to execute basic techniques and demonstrate skills which are crucial when leading the culinary experience of a charter. Upon completion, permitting students to fully display their skills and abilities, the Leiths Assessment Award is given.

If you’re looking to pursue a career as a maritime chef, our team can advise on the assessment process and next steps.