[Ari]

@chef_HarrySmith follow this discussion and we’ll get you the answers you seek!

I’ve got some of my own notes on this which I’m building but potentially some of the more experienced Chefs may be able to add to this

The Ship’s Cook Certificate (SCC) is an essential qualification for chefs working on commercial vessels, including yachts, that have a crew of ten or more. It serves to ensure that the cook on board has met certain standards of culinary training, food safety, and hygiene, which are critical for the well-being of the crew during long voyages. Here’s a breakdown of key points about the SCC:

Basic Requirements and Considerations

• Crew Size Threshold: The SCC is mandatory for yachts with a crew size of 10 or more. This means that on smaller yachts with 9 or fewer crew members, a Ship’s Cook Certificate may not be required, offering flexibility for chefs who are starting in the industry or transitioning to yacht work.
• Head Chef and Sous Chef Dynamics: In situations where a yacht employs a head chef and a sous chef, it’s common practice for the head chef to possess the SCC. A sous chef without the certificate can work under the head chef and potentially obtain their certificate later. This arrangement allows for some leeway in staffing and certification.
• Country-Specific Requirements: There’s significant variability in how different countries issue and recognize the SCC. For example, countries like Australia have streamlined processes that might involve a small administrative fee alongside other certifications like the STCW10, ENG1, and a chef’s certificate.
• Commercial Vessels: For commercial yachts with a crew of 10 or more, it’s a regulatory requirement for at least one person on board (usually the chef but not always) to hold an SCC.

The Certification Process

• Varied Difficulty: The difficulty and requirements for obtaining an SCC can vary widely from one jurisdiction to another. Some countries may have more stringent or less rigorous standards compared to others, particularly when compared to the MCA (Maritime and Coastguard Agency) standards.
• Food Hygiene Compliance: A crucial component of the SCC is demonstrating knowledge and proficiency in food hygiene practices. While online food hygiene courses are available, it’s essential that they comply with specific maritime standards, such as those set by the MCA. It’s advisable to select training providers that are recognized for meeting these standards.

Additional Advice

• Research and Contact Local Authorities: Given the variability in certification processes across different countries, it’s advisable to research your country’s specific requirements. Contacting the local coastguard or maritime authority can provide clarity on the steps needed to obtain an SCC in your jurisdiction.
• Consider the Time Commitment: Some countries may require practical experience or “seatime” as part of the certification process. It’s important to factor in these requirements when planning your career path as a yacht chef.

Conclusion

The Ship’s Cook Certificate is a critical qualification for chefs on larger yachts and commercial vessels, ensuring they meet high standards of culinary skill, food safety, and hygiene. The requirements and processes for obtaining an SCC can vary significantly by country, so it’s essential to do thorough research and possibly reach out to local maritime authorities for guidance. For aspiring yacht chefs, understanding these nuances can help in planning a career that aligns with regulatory requirements and personal aspirations in the maritime industry.

• This reply was modified 1 month, 2 weeks ago by  Ari.

[Chef_HarrySmith]

👍 thankyou

[Ari]

So in your circumstance with your extended experience you’re better aiming for jobs on smaller vessels below around the 45m mark where crew is generally around 9, or on larger yachts where you could be a crew or sous chef, potentially a Chef de Partie on a Gigayacht of a Saudi Royal etc. Even with a prestigious Michelin star background you’re unlikely to land a Head Chef job on a large yacht straight up, you’ll need a few years learning the particularities of yachts. But your journey should be fast tracked.

[Ari]

Also, on the SCC itself I’ve had in on good account if you come from a strict background of high end restaurants it’s pretty elementary, as much of it is the same stuff you would have covered during your Apprenticeship. Hygiene, fridge temps, documentation etc. Where the SCC was really tripping people up when it was implemented was the Yacht Chefs who had migrated into the position or were self taught (Which is still a viable path, just some aspects of the training are glossed over).

So when you do sit your SCC you may very well find it quite easy.

[Chef_HarrySmith]

I feel the sous/crew chef role would a good place for me to join until I’ve gained experience in the industry. If I can do this without yet gaining my SCC that would be amazing. If anyone have done this previously please could you share your experience

Thankyou

[Ralf]

I did my SCC at Cayman Maritime Registry and after expiration, i contacted them for a renewal.

Thats what they came up to me:

As of 5^th July 2023, the voluntary ‘Recognition of Ship’s Cook’ certificates are no longer being provided with an expiry date.

Certificates issued prior to 5^th July 2023 can continue to be considered valid after the expiry date stated on the certificate, subject to the following conditions being met: –Seafarer to hold a valid medical certificate, and maintain basic STCW refresher training, and Food Safety and Hygiene refresher training at managerial level.

A copy of the attached letter from this Administration should be kept with the original certificate.

Yet i doubt it will be seen as valid from Captains.

What do You think regarding Ari?

Administration Letter attached.

LETTER-FOR-RECOGNITION-OF-SHIPS-COOK-EXPIRY-DATE-05.07.23-rev.1-1.pdf 207 KB PDF - Click to view

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