How do you become a ferry chef? Start by matching your cooking experience to a ferry operator's vacancy, then confirm the maritime training, medical certification and food-safety qualifications required for that particular role. A UK Ship's Cook Certificate has its own eligibility requirements, including approved learning and assessment, basic safety training, a current medical certificate and at least one month of sea service. Do not assume every galley job has identical entry requirements.
Cooking at sea can offer a different working environment from a restaurant or hotel. You may prepare food for passengers, crew or both, working around sailing schedules and sharing space with colleagues aboard the vessel. Before committing to training, understand the job, its contract and the qualifications the employer will accept.
This guide explains the main areas to check when exploring ferry-chef careers in the UK. It is a starting point for career research, not a substitute for current Maritime and Coastguard Agency guidance or the requirements of a specific employer.
In this guide
- What does a ferry chef do?
- Qualifications and maritime training
- Working patterns and life aboard
- Pay, benefits and contracts
- Finding ferry-chef work
- Choosing workwear for a galley
- Your application action plan
- Frequently asked questions
What does a ferry chef do?
A ferry chef prepares meals aboard a passenger vessel. The exact duties depend on the ship and position: a passenger restaurant, a café service and a crew galley can have very different menus, volumes and routines. DFDS employee accounts describe chefs cooking for crew and passengers, while Stena Line identifies chefs as part of its onboard hospitality team.
Read each job description for the balance of cooking, preparation, cleaning, stock management and service responsibilities. Ask whether you would work in one outlet or move between areas. A smaller team may organise tasks differently from a large passenger-catering operation.
Relevant experience to discuss in an application includes preparing consistent meals under pressure, handling allergens carefully, keeping food areas clean and communicating during busy services. Use real examples from your previous work rather than simply describing yourself as flexible or hardworking.
What qualifications do you need to become a ferry chef?
Separate the employer's recruitment requirements from the requirements for a particular maritime certificate. Stena Line explains that qualifications can differ by vessel, route and region, and that specific requirements are stated in its job advertisements. A cookery qualification or restaurant background should not be treated as a replacement for any maritime training the role requires.
Cooking experience and professional qualifications
Check whether the vacancy asks for a recognised cookery qualification, a particular level of experience or both. Give clear details of your training and the kitchens you have worked in. Explain the type of service, your responsibilities and how you maintained standards during busy periods.
If you are new to professional cooking, look at the entry routes available before booking specialist maritime courses. An employer may distinguish between a chef vacancy and an assistant or trainee role. Do not assume training sponsorship or progression is included unless the employer confirms it.
The UK Ship's Cook Certificate
MCA guidance in MSN 1846 (M) Amendment 1 sets out the eligibility requirements for a UK Ship's Cook Certificate. These include:
- Being at least 18 years old.
- Completing at least one month of sea-going service in any capacity.
- Completing training and assessment against the specified learning outcomes.
- Completing the listed STCW basic safety courses and security awareness training.
- Holding a current ENG1 seafarer medical fitness certificate or an accepted equivalent.
Ask the MCA or a suitable training provider which assessment route applies to your existing qualifications and experience. Also confirm with the operator whether the position requires this certificate. Do not rely on a simplified rule about the ship's distance from shore or crew size when deciding what your particular job needs.
Food hygiene and food safety
MCA guidance in MIN 689 (M) Amendment 3 identifies Level 2 as the minimum acceptable level for qualifying food-hygiene or food-safety-in-catering qualifications for ship's cooks and others processing food in the galley. The qualification must meet the relevant learning outcomes; a course title alone does not establish acceptance.
This is different from saying every applicant must hold a Level 3 certificate. A particular employer or training programme may ask for more, so check both the current MCA requirements and the vacancy. Confirm that the exact qualification, awarding body and assessment method are accepted before paying for a course.
STCW safety training
The MCA's Ship's Cook Certificate guidance lists personal survival techniques, fire prevention and firefighting, elementary first aid, personal safety and social responsibility, and security awareness. These cover responsibilities beyond cooking and form part of preparing for work at sea.
Ask the employer or training centre which courses you need, whether your existing certificates are acceptable and whether any updating is required. Do not assume every certificate follows the same renewal timetable. Course fees, schedules and package contents should be checked directly with the provider.
ENG1 medical fitness
An ENG1 examination is carried out by an MCA-approved doctor. Official guidance gives a maximum certificate validity of two years for adults, but a doctor may issue a shorter certificate for medical reasons. Check the expiry date on your own certificate rather than assuming a full two-year period.
Confirm the medical documentation accepted for the role before booking. Ask about the current examination fee, any additional tests and whether the employer will arrange or cover the cost. Avoid booking travel or training around an assumed medical result or processing time.
What is working life like on a ferry?
Start with the actual roster, not a general promise of weeks off. Ask how long you would be aboard, how working hours are organised, where you join the vessel and what happens when sailings change. The arrangement offered for one route should not be assumed to apply to another.
Find out whether the job involves living aboard and what accommodation is provided. Ask about shared facilities, meals, laundry, internet access and arrangements for travelling to and from the port. These details affect daily life as much as the job title does.
Discuss the physical environment during recruitment. Ask how the team works safely when the vessel moves, how equipment and stores are secured and what induction is provided. If you have concerns about seasickness or medical fitness, raise them with an appropriate medical professional rather than treating them as something you must simply work through.
Sharing working and living space also calls for consideration. Think about how the roster would fit with family commitments, rest and travel. A realistic picture of the role is more useful than assuming ferry work automatically provides a better work-life balance.
How much do ferry chefs earn?
There is no single salary that describes every ferry-chef job. Compare current advertised pay for the rank, operator and contract you are considering. This guide does not give an unsourced salary range or present benefits from one vacancy as an industry-wide package.
Before accepting an offer, clarify the pay basis, contracted hours, overtime arrangements, leave, pension and any probation period. Ask whether travel, meals, accommodation, uniforms and training are provided, subsidised or deducted. Check what happens if you leave after employer-funded training.
Compare the whole arrangement rather than the headline salary alone. A role's practical value to you depends on its costs, working pattern and terms. Progression should also be discussed with the employer rather than assumed from a generic kitchen hierarchy.
How to find ferry-chef jobs
Start with ferry operators' own recruitment pages and read the requirements for each vacancy. Stena Line describes chefs among its onboard-services roles, and DFDS publishes accounts of chefs working at sea. These are examples of operators to research, not a statement that a suitable vacancy is currently open.
Keep a record of the role, location, joining arrangements, required certificates and application deadline. If you use an agency, establish who would employ you and check the full terms before sending documents or making commitments.
Tailor your CV to the position. State your professional cooking experience, relevant qualifications and any maritime certificates accurately, including expiry dates where relevant. Be clear about certificates you are still working towards. Explain your interest in the job without claiming experience you do not have.
What should a ferry chef wear?
Follow the operator's uniform and safety requirements first. Ask what is supplied and whether there are specifications for garments, headwear, footwear or laundry. Ordinary chefwear should not be assumed to meet a specialist protective-clothing requirement.
Where you can choose your own workwear, consider fit, freedom of movement, care instructions and the practical demands of your shift. Check the requirements for each item before buying:
- Chef jackets: confirm the required colour and sleeve style, then compare fit and garment details.
- Chef trousers: choose the employer-approved style and an appropriate fit for kitchen work.
- Chef aprons: check whether the team uses bib aprons, waist aprons or a specified uniform.
- Chef footwear: check the stated safety requirements and each product's documented specifications.
Browse the full chef-uniform range once you know what your employer requires. Chefswear supplies professional chef clothing, with free UK mainland delivery on orders over £100.
Your ferry-chef application action plan
- Choose a suitable vacancy. Compare the duties, location, roster and contract with your experience and circumstances.
- List the entry requirements. Separate cooking qualifications, food safety, medical fitness and maritime certificates.
- Confirm your training route. Ask the employer and an appropriate provider what is accepted before booking.
- Check any sea-service requirement. Establish how you would gain and document the experience needed for your intended certificate.
- Budget using actual quotations. Include travel, accommodation and assessment costs where applicable.
- Prepare an accurate application. Include relevant work examples and the status of each qualification.
- Review the offer carefully. Confirm pay, hours, leave, joining arrangements and responsibility for training and uniform costs.
Ferry-chef career FAQs
Can I become a ferry chef without working at sea before?
Check the vacancy: employers set requirements for individual roles. For the UK Ship's Cook Certificate, MCA guidance includes at least one month of sea-going service in any capacity. Someone new to sea work needs to establish an appropriate route to that experience rather than assume a chef job automatically provides it.
Do ferry chefs always need Level 3 food safety?
No blanket Level 3 requirement should be assumed. MCA guidance identifies qualifying Level 2 food-hygiene or food-safety-in-catering qualifications as the minimum acceptable level. Confirm that your specific qualification is accepted and whether the employer asks for a higher level.
Do I need an ENG1 medical certificate?
The MCA's UK Ship's Cook Certificate eligibility guidance includes a current ENG1 or an accepted equivalent. Confirm the medical certificate required for your particular role and arrange an appropriate examination if needed.
Are all ferry-chef jobs one week on and one week off?
Do not assume a standard rotation. Ask for the roster, contracted hours, leave and joining arrangements for the job you are considering. Check how the pattern works in practice before comparing it with shore-based employment.
Should I buy my uniform before starting?
Wait until the operator confirms what is supplied and what you must provide. Check garment colours, footwear specifications and any specialist safety requirements before ordering.
Research notes
This revision draws on Maritime and Coastguard Agency guidance: MSN 1846 (M) Amendment 1; MIN 689 (M) Amendment 3; GOV.UK seafarer medical certification guidance; and Stena Line and DFDS career information. Source names are provided as plain text, without external links. Confirm current requirements with the relevant authority, training provider and employer before committing to a course or accepting a role.
