Ship’s Cook Jobs
Unfortunately, nothing was found as per your request
, you can find active Ship’s Cook Jobs at Sea on LNG carriers, tankers, container vessels, bulk carriers, cruise ships, Ro-Ro vessels, and Offshore fleets. Direct hiring only — no agency commissions.
What It Means to Be a Chief Cook on a Merchant Vessel
On most merchant ships, you are the only culinary specialist serving 18–25 crew members. You are not “one of the cooks” — you are the person whose meals the crew sees and discusses every day.Crew birthdays, Christmas dinners in the middle of the Atlantic, the final evening before berthing in Singapore — all of it depends on your galley.A Ship’s Cook usually reports to the Master and Chief Officer. You are responsible for the galley, dry storage, cold rooms, freezers, and part of the mess room. A Messman may assist with cleaning and serving, but cooking is your responsibility.
Main Duties of a Ship’s Cook
Menu Planning
Creating menus for multinational crews. Filipino seafarers often prefer rice with every meal, Ukrainians enjoy traditional soups, Indian crew members may require vegetarian or spicy meals, while Europeans usually prefer meat and salads. Balancing all preferences is part of the job.
Cooking
Three full meals per day plus night snacks for watchkeepers. On cruise ships and LNG vessels, two main-course options are often expected.
HACCP & Food Safety
Temperature control, hygiene logs, sanitation standards, and food safety procedures. PSC inspectors frequently check the galley first.
Provision Management
Ordering provisions, receiving deliveries in port, inventory control, and stock management. Modern vessels use Provision Software such as MESPAS, AMOS, and ShipManager Catering. Basic knowledge of these systems is becoming essential for premium fleets.
Budget Control
Maintaining the Victualling Rate — usually between $7 and $18 per person per day depending on vessel type.
Special Diets
Halal, Hindu vegetarian, Kosher, medical diets, low-calorie, and low-sodium meals.
Healthy Cooking
Many shipowners now implement Crew Wellness programs. Experience preparing healthy and balanced meals has become an advantage, especially with Norwegian, Dutch, and Japanese operators.
Galley and Equipment
A modern ship galley is a professional industrial kitchen of approximately 25–40 square meters. Standard equipment may include:Rational or Convotherm combi ovens;
industrial stoves, Salamander grills, and deep fryers;
tilting pans and steam kettles;
walk-in chillers and freezers for meat, fish, vegetables, and dairy;
Hobart industrial mixers, meat grinders, slicers, and vacuum packers;
Winterhalter or Hobart dishwashers.Mentioning specific equipment brands in your CV, especially Rational and Hobart, may increase recruiter interest.
Vessel Types for Ship’s Cook Jobs
Tanker and LNG
Smaller crews of 18–22 people, premium salaries, and demanding standards. Basic Tanker certification is usually required, while LNG vessels often require Basic LNG or IGF certification. View LNG and tanker vacancies
.
Container Vessels
Crews of 20–24 people with frequent port calls in Asia and Europe, allowing regular menu updates. View container vessel jobs
.
Bulk Carriers and General Cargo
Long sea passages, stable routines, and more time for menu planning. View bulk carrier and general cargo jobs
.
Ro-Ro and PCTC
Short voyages, frequent ports, and regular fresh supplies. View Ro-Ro and PCTC vacancies
.
Cruise Ships
The highest segment of the industry: kitchen teams of 30–80+ crew members, thousands of meals daily, and a career ladder from Commis Chef to Executive Chef. View passenger fleet vacancies
.
Offshore
FPSO, DSV, and OSV vessels with demanding crews, long rotations, and high salaries. View offshore vacancies
.
A Day in the Life of a Ship’s Cook
05:00 — wake up and prepare fresh bread dough.
06:00 — coffee and breakfast aromas already fill the galley.
07:00–09:00 — breakfast service while preparing lunch.
11:30–13:00 — lunch for different watch schedules.
14:00 — provision orders and temperature checks.
17:00–19:00 — dinner service.
20:00 — prepare night snacks for engine watchkeepers and complete final cleaning.Ship’s Cooks work seven days a week. There are no navigation watches, but the workload is constant and demanding.The galley is the social heart of the ship. A good Cook often becomes one of the most recognized people onboard.Find Ship’s Cook Jobs
· Check a Vessel via Vessel Database
· Register Your Seafarer CV
Ship’s Cook Salaries by Fleet Type
Cruise Ships — $3,000–4,500/month
LNG / LPG — $2,500–4,000/month
Offshore — $2,500–4,000/month
Tankers — $2,000–3,500/month
Container ULCV — $1,800–3,000/month
Bulk Carriers — $1,500–2,500/month
General Cargo / Ro-Ro — $1,500–2,500/monthTypical contracts are 4±1 months on cruise ships and 6±1 months on cargo vessels. Overtime may be paid separately.
Requirements for Ship’s Cook Jobs
Ship’s Cook Certificate;
HACCP / Food Hygiene Certificate;
culinary education or equivalent experience;
minimum 2 years of restaurant, hotel, catering, or shipboard experience;
valid STCW basic safety training;
Seaman’s Book and medical certificate;
English Marlins / CES score of 40–50% or higher;
for tankers and LNG vessels — Basic Tanker, Basic LNG, or IGF certification.Experience with Asian, Indian, European cuisine, special diets, and Provision Software is considered an advantage.
Career Growth for a Chief Cook
On cargo vessels, career growth is usually horizontal: from bulkers to tankers, from tankers to LNG, and from standard fleets to premium operators.On cruise ships, career growth can be vertical: Commis Chef → Cook → Chef de Partie → Sous Chef → Executive Chef → Corporate Chef.To enter premium fleets or cruise vessels faster, you may work with a mentor through Maritime Mentors
.
What Can Ruin a Ship’s Cook CV
No Ship’s Cook Certificate;
expired HACCP / Food Hygiene certification;
no food portfolio;
crew size not mentioned in previous contracts;
too general experience without equipment or cuisine details;
no Provision Software experience;
weak English communication;
expired Seaman’s Book or medical certificate.Through JobMarineMan
, seafarers can apply directly without agency commissions.
Why Choose Direct Hiring
A Ship’s Cook may work 12–14 hours daily for months at sea. The vessel, provision budget, company standards, and crew culture make a major difference to contract quality.JobMarineMan provides:Vessel Database
— verify vessels by IMO number;
Direct Hiring
— direct access to vacancies;
No Fees
— no commissions for seafarers;
fast recruiter feedback and the ability to improve your CV quickly.
Frequently Asked Questions
Is a Ship’s Cook Certificate mandatory?
Yes. Without a valid Ship’s Cook Certificate, most companies will not review your CV.
Can I start without sea experience?
On bulk carriers and general cargo vessels — possibly, if you have a valid Ship’s Cook Certificate, HACCP certification, and 2–3 years of shore-based culinary experience. LNG and cruise fleets usually require previous shipboard contracts.
What is the provision budget?
Victualling Rates are usually around $7–12 per person daily on cargo vessels and $12–18 on LNG and cruise fleets.
Does the Cook work alone?
On most cargo vessels — yes, usually with assistance from a Messman. Large container ships, tankers, and cruise ships may have full galley teams.
Is a food portfolio necessary?
For LNG, Cruise, and Offshore fleets — strongly recommended or mandatory. Ideally prepare 5–10 professional food photos and a sample 7-day menu.
What is Provision Software?
Provision Software includes systems such as MESPAS, AMOS Catering, and ShipManager Catering used for inventory and provisioning management. Experience with these systems is a strong advantage.
Where are the highest salaries?
The highest salaries are usually found on cruise ships, LNG/LPG fleets, and DP Offshore vessels.View Active Ship’s Cook Jobs
Check a Vessel via Vessel Database
Register Your CV on JobMarineMan