Were do the foodservice managers and chefs get their jobs on board maritime vessels?
Answer Hi Marlin Carey, Perhaps this question could be divided into 2 types of maritime vessels: Passenger ships and cargo ships. I suppose that because the foodservice and chefs for passenger vessels are catering for paying customers of a “floating hotel” the requirement for training and qualifications should be following the requirement of hotels. For cargo ships or other work vessels, the catering department requirement should not be as stringent as for passenger vessels. For the cargo vessels that I have sailed before, we have 1 chief steward to manage food provisions (ordering, storing, budget, etc), housekeeping (cleaning, bedding, etc), kitchen, laundry, etc. We have 1 chief cook for western food, local food for officers and 1 second cook for crew. As far as I know, as long as you can show that you have the necessary experience, you can just apply to the company concerned. Of course one very basic requirement is that you have to be willing to join the ship and travel together. I
