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Career in Maritime Catering: Working as a Ship’s Cook or Steward in New Zealand

Life at sea is about more than engines and navigation — it’s about people. Behind every safe and successful voyage is a well-fed, well-rested crew, and that’s where maritime catering professionals come in. Whether on a passenger ferry, research vessel, fishing boat, or offshore support ship, the catering team plays a vital role in maintaining morale, safety, and wellbeing on board.

This guide explains what a maritime catering career looks like in New Zealand, what qualifications are required, and how you can train or transfer your hospitality skills to work at sea.

1. What Does a Ship’s Cook or Steward Do?

Catering staff ensure that everyone on board is well-nourished and comfortable during voyages that can last from a single harbour crossing to several weeks at sea.

Typical duties include:

  • Preparing and cooking meals in a galley kitchen
  • Managing food storage, stock rotation, and hygiene standards
  • Serving meals and beverages to crew or passengers
  • Cleaning the galley, mess, and accommodation areas
  • Assisting with safety drills and emergency duties
  • Supporting the skipper or master with housekeeping and logistics

On smaller domestic vessels, the same person may handle both cooking and stewarding duties, while larger ships may carry a full catering department.

2. Where the Jobs Are

Catering roles exist across a wide range of New Zealand vessels:

  • Passenger ferries – Wellington, Auckland, and the Cook Strait
  • Tourism and expedition vessels – Fiordland, Bay of Islands, Marlborough Sounds
  • Fishing and aquaculture vessels – working at sea for days or weeks
  • Offshore or international ships – cargo, cruise, or support vessels

Because ships operate 24 hours a day, catering teams often work rotating shifts and live on board during voyages.

3. Qualifications and Training

Domestic (Restricted Limits) Catering Roles

For most domestic commercial vessels within New Zealand waters, formal hospitality qualifications are sufficient, supported by basic maritime safety training.

Recommended entry points include:

  • NZ Certificate in Hospitality (Cookery or Catering Services)
  • Basic Maritime Safety and First Aid courses
  • Maritime Restricted Radio Operator’s Certificate (RROC) – useful for smaller vessels

Many employers also require a current Seafarer Medical Certificate and evidence of basic sea-safety competence.

STCW (International) Ship’s Cook Requirements

If you intend to work offshore or on international vessels, you’ll need to meet the STCW Convention standards regulated by Maritime NZ and recognised globally by AMSA and other administrations.

The international qualification pathway includes:

  • Ship’s Cook Certificate or Catering Rating under Maritime NZ’s SeaCert framework
  • STCW Basic Safety Training – fire prevention, survival craft, first aid, and personal safety & social responsibilities
  • Proof of sea service (typically six months on commercial vessels)
  • Completion of an approved catering competence course

Cooks on ships with 10 or more crew operating beyond New Zealand waters are required under Maritime Rules Part 32 to hold a certified Ship’s Cook Certificate.

4. Training Providers and Pathways

Training can be achieved through several routes:

  • Tertiary study at institutes such as New Zealand Maritime School or Nelson Marlborough Institute of Technology
  • On-the-job learning, where an experienced cook mentors you while you complete a training record book
  • Recognition of Prior Learning (RPL) if you already hold commercial hospitality qualifications and sea experience
  • Micro-credentials through providers like Skipper Training NZ (Nelson) to fill specific gaps in maritime safety .

This flexible approach makes it easy for hospitality professionals to transfer ashore experience to a life at sea.

5. Skills and Qualities Needed

Maritime catering staff need more than culinary ability — they must handle the unique challenges of working in a moving kitchen with limited space.

Successful cooks and stewards are:

  • Organised and calm under pressure
  • Skilled in hygiene and food safety
  • Adaptable to rolling seas and changing menus
  • Great communicators and team players
  • Practical, resourceful, and safety-minded

A positive attitude and the ability to boost crew morale are just as valuable as technical skills.

6. Pay and Career Prospects

Entry-level ship’s cooks or stewards typically earn between NZD 55,000 – 70,000 per year, depending on vessel type, roster, and sea service.
With additional qualifications and STCW certification, salaries can rise above NZD 90,000 on larger coastal or offshore vessels.

Catering staff can progress to roles such as:

  • Chief Steward / Catering Supervisor
  • Hotel or Hospitality Manager on passenger ships or expedition vessels
  • Maritime Trainer specialising in hospitality and galley safety

Because every vessel requires food and hospitality services, qualified maritime catering crew enjoy excellent job stability and global mobility.

7. Tips for Aspiring Maritime Caterers

  • Combine your hospitality experience with a recognised maritime safety course.
  • Keep your medical, safety, and hygiene certificates
  • Practise cooking in confined spaces and planning menus with limited supplies.
  • Record your sea service days for future certification.
  • Network with maritime employers through organisations like Manaaki Marine to discover new opportunities.

Conclusion

A career in maritime catering offers the best of both worlds — professional hospitality with an ocean view. From coastal ferries to offshore supply ships, skilled cooks and stewards are essential to crew welfare and vessel safety.
With the right training, a passion for food, and a spirit of adventure, you can turn your galley experience into a rewarding maritime career that takes you far beyond the shore.