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.