ST. VINCENT AND THE GRENADINES – SHIPS COOK REQUIREMENTS

ST. VINCENT AND THE GRENADINES
MARITIME ADMINISTRATION
CIRCULAR N° MLC 005
FOOD, WATER AND CATERING REQUIREMENTS INCLUDING
QUALIFICATIONS OF SHIP’S COOK AND CATERING STAFF

Info obtained via their website at http://www.svg-marad.com/download.asp?path=Circulars&r=2&o=2

From the extract below if more than 10 crew they will accept recognised ships cook certificate holders OR chefs with professional chef qualifications (see 2.3.C below

EXTRACT FROM DOCUMENT ONLINE AT http://www.svg-marad.com/Downloads/Circulars/M%20L%20C%20(2006)/MLC%20005%20Food,%20water%20and%20catering%20requirements%20including%20qualifications%20of%20ship’s%20cook%20and%20catering%20staff.pdf

  1. Manning Level and requirement for Ship’s Cook
    1.1Ships operating with a manning level of 10 (ten) persons or more should
    have a competent and qualified Cook.
    1.2The number of Cooks should be based on the Shipowner’s assessment
    taking into consideration the number of persons onboard, the intended
    voyage, compliance with the requirements of the hours of rest, the
    number of cooking areas and any other relevant factors.
  2. Qualifications of ship’s cook and catering staff
    2.1 No seafarer under the age of 18 (eighteen) should be employed or
    engaged or work as a ship’s cook.
    2.2 All seafarers employed in any capacity as catering staff should be
    properly trained or instructed for their positions and tasks to be
    performed.
    2.3 A cook is qualified if he/she is 18 (eighteen) or more and:
    (A) He/she is the holder of a valid certificate issued by;
    (1) an organization approved or recognized by this Administration;
    (2) a State which is party to the Convention or to the Certification of
    Ships’ Cooks Convention, 1946 (No.69); OR
    (B) He/she should have served at sea for 3 (three) months as second
    cook/cook assistant or 5 (five) years in the catering department as
    steward. In both cases he/she should have received a training in
    handling foods, storage of foods on-board ships and hygiene in the
    galley food preparation areas; OR
    (C) has qualifications in cookery valid in a commercial cooking
    establishment.
    2.3.1 Training in handling foods, storage of foods on-board ships and
    hygiene in the galley food preparation areas mentioned in the 2.3
    (B) means the training received in an establishment recognized by
    this Administration.
    2.3.2 Qualifications in cookery valid in a commercial cooking
    establishment indicated in (C) should be approved by this
    Administration or by a competent authority of another State party
    to the Convention.

2 thoughts on “ST. VINCENT AND THE GRENADINES – SHIPS COOK REQUIREMENTS

Leave a Reply

Your email address will not be published.