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Maritime Caterer







End point assessment methods

  1. Observation.

  2. Oral test.

About the Standard

A maritime caterer works as a member of the hospitality/hotel services department on board ships and vessels of different types and sizes, preparing, cooking and baking various dishes, including fish, poultry, meat, vegetables and dough products, desserts and buffets, for passengers and/or crew. The role includes food purchase and storage; budgeting and menu planning specific to the needs of crew and passengers; and with regard to the endurance of the vessel to be at sea, its food storage capabilities and the fresh produce available on board. Customer service is an important part of the role, along with a range of shipboard safety duties and responsibilities.

A maritime caterer will work a shift rota, as determined by the vessel operations, often working alongside other ratings and seafarers from a range of different nationalities. Basic seafarer safety and the work on board must comply with international and national requirements.

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