Ship's Cook

A ship's cook holds a certificate of proficiency issued under STCW regulation III/2 of the 1978 Convention as amended — specifically under the requirements for ships' cooks added by the 2010 Manila Amendments — which mandates that all ships' cooks serving on vessels with a total complement of ten or more persons must be certified. The certification process typically covers food hygiene and safety, nutrition, catering management, and the planning of balanced meals appropriate to the nationalities and dietary requirements of the crew. MLC 2006 Regulation 3.2 and associated standards A3.2 and B3.2 impose detailed obligations on the provision of food and drinking water to seafarers, requiring that meals are of adequate nutritional value, variety, and quality, and that the galley is equipped and maintained to the highest practicable standard of food safety. Port state control officers may inspect the galley and provisions during MLC inspections. The cook must manage provisions economically across voyages of varying duration and in areas where resupply may be difficult or expensive, making food planning and storage management important logistical skills in addition to culinary ability.