Hard Skills
AdvancedFood Safety and Sanitation (HACCP)The ability to maintain high standards of cleanliness and food storage protocols to prevent foodborne illnesses in a maritime environment.
IntermediateVictualling and ProvisioningStrategic planning and procurement of food supplies and dry goods to last the duration of long-haul voyages without intermediate port calls.
IntermediateMenu Planning and NutritionDesigning balanced, high-calorie meals that satisfy the nutritional requirements and diverse cultural preferences of a hardworking ship crew.
AdvancedGalley Safety and Emergency ResponseOperating kitchen equipment safely on a moving vessel and responding to galley-specific emergencies like oil fires or spills.
IntermediateBudget ManagementManaging the financial allocation for the galley, including cost-per-day per-person calculations and financial reporting to ship owners.
IntermediateWaste Management (MARPOL Compliance)Strict adherence to International Convention for the Prevention of Pollution from Ships regarding the disposal of food waste and galley plastics.