Cook to Chief Cook — catering department progression

Catering-department careers don't get the STCW-officer prestige but they offer stable, hierarchical progression with clear pay ladders on cruise + cargo fleets. This page maps the Cook → Chief Cook trajectory.

Cook (Entry)

STCW Ship's Cook certificate (Regulation III/2 for vessels >10 crew) is the minimum. Entry via maritime academy short course + STCW Basic Safety Training. Typical pay US$1,500-2,500/month deep-sea cargo, US$2,500-3,500 cruise. Contract length: 6-9 months cargo, 6-9 months cruise.

Second Cook / Sous Chef

Promotion after 2-3 contracts. Handles specific meal preparation + assists Chief Cook. Pay US$2,200-3,000 cargo, US$3,500-5,000 cruise. On cruise, culinary specialisation (pastry, sushi, banquet) opens niche progression.

Chief Cook

Head of catering department. Meal planning, provisioning coordination with Chief Officer, budget management, Health + Safety compliance. Pay US$3,000-4,500 cargo; on cruise, Chief Cook or Executive Chef US$6,000-12,000. Career mobility: cruise Chief Cooks routinely transition to shore-side hospitality management.

Progression to Steward / Chief Steward on cruise

On cruise fleet, senior catering pathway leads to Chief Steward — head of all catering + housekeeping + F&B. US$10,000-18,000/month on major cruise brands. Combined culinary + hospitality management background.