Ship chef: characteristics, responsibilities, pros and cons

The complex profession of a ship chef is in demand primarily in port cities. Anyone who has chosen this job should take into account that he will deal not only with cooking. The ship's cook makes a menu, prescribes diets, selects the right diet for sick crew members, and also prepares dishes taking into account the weather and other factors affecting the condition of sailors.

This post is from the category of working specialties. To become a cook, you need vocational education, confirmation of your qualifications, at least 1 year experience in this field is desirable. The immediate superiors on the ship are the captain and his deputy.

Work as a cook on a ship is much harder than on land. It's not enough just to have a craving for cooking - you also need to love the sea. It is preferable when a young man becomes a cook, although many women also cope with such a profession. The ship's cook does not just cook in the ordinary kitchen or in the dining room. His galley is a food block in which various mechanisms and equipment are located. To bring them into action, special knowledge is needed.

Coca’s responsibilities include more than just cooking - he must keep an eye on stoves, refrigerators, other appliances. Endurance will help you survive a long period at sea.

The operability and condition of the ship's crew depend on this specialist.A person who has chosen such a profession must be aware of all the responsibility assigned to him, and also take into account the fact that he will have to work for a long time in a confined space. To be psychologically stable, to remain calm in any situation, to be able to set others up, not only help with one’s actions, but also morally support those qualities that a ship chef should have. And you also need to understand that in this matter there is a great risk to one’s own life, especially when it comes to a warship. Yes, the work brings a good income, since Coca's work is paid high, plus you will always be full, but the profession is not as romantic as it is described in literature and shown in films.

First of all, it is a very responsible and difficult work. Let's try to make out the pros and cons individually. Let's start with the positive points.

• Kok is a profession of a creative plan, this is a flight for your imagination. You can create culinary masterpieces from the most common set of products and receive rave reviews from team members.
• The specialty is very in demand both at sea and on land. If you have extensive experience as a ship chef and you show what you are capable of, you will be happy to be hired by prestigious restaurants.
• The accumulated experience and knowledge will help in everyday life and in personal life.. Agree, not everyone is allowed to indulge their surroundings with delights.
• Constant thanks from colleagues, customers, their loved ones and an even greater desire to create for them.
• One of the main advantages is good earnings and never be hungry yourself.

There are few shortcomings, but they also exist.

• Early rise and late rebound.
• The whole shift at the cook is standing. At the same time, you need to concentrate not only on one dish, but at least three: first, second and dessert.
• The profession is traumatic, even a high-level professional cannot be insured against burns, cuts, other injuries.

Nevertheless, the work is interesting, allowing you to reveal talent and bringing good earnings.

The ship chef has a lot of daily duties:

• to process products;
• create a menu for every day (taking into account diet food for those who need it);
• prepare breakfast, lunch dishes and desserts, compotes and jelly;
• make dough and bake rolls, pancakes, whites, bread (if it is impossible to get it);
• make noodles, dumplings;
• make applications for products;
• monitor cleanliness in the galley and timely service kitchen appliances, washing dishes repeatedly.

Not all “land” culinary specialists can cope with such an increased load. Plus, keep in mind that sometimes it will be necessary to negotiate with foreign suppliers, which means that knowledge of the international language will also be required for a good cook. The duties of the ship's cook include preparing dishes of medium complexity, but, in addition, he has to cut salads (from fresh and boiled vegetables, meat), make sandwiches, various snacks and the like.

Fresh pastries are always associated with homeliness, so for crew members it is a great happiness when the cook takes on the preparation of fragrant buns, desserts. Yes, the cook on board has his own responsibilities, but much depends on the personal approach to organizing the case. The management and crew will always appreciate the enterprise, skill and imagination of the culinary specialist on board. A prerequisite is the observance of sanitary conditions in the preparation and distribution of food, and for this the cook can put forward his requirements to the captain.

In the job description of the cook-coca in general, it is indicated that the specialist must undergo special training, have the appropriate certificate.You can get this job from the age of 18 with medical confirmation. The special medical board determines the suitability of the candidate and gives permission to start work after the person who has passed the training passed the test for the sanitary minimum. The most important thing that a cook should know is the features and organization of meals for the crew, depending on the conditions and timing of the voyage. He needs to know the recipes of the main dishes, the technology of dividing food into portions, and design features. Determining the quality of products and storage rules is an important moment in the profession of culinary employee on board.

Knowledge on the manufacture and storage of semi-finished products is also what is required from a ship's cook. Necessary and skills to work with the dough, as well as baking bakery products. Knowledge of the basics of good nutrition will help to properly compose a menu and correctly distribute available stocks. We’ll have to keep track of product consumption, so need to be able to make product reports. And of course, before you get started, you should study your workplace, understand how the galley is tripled, what mechanisms it has, check inventory and how the equipment works, study utility rooms.

The question is often asked: "Is it possible to work as a ship chef without education?" If there is a shortage of personnel, then most likely they can take a person without special knowledge, but they will ask you to show your skills. You will be given a kind of exam and still be asked to cook your favorite dish. It will be important for the employer to see what you are capable of, he will appreciate your cooking speed, skills in general and taste.