Do you want to be a cook in the merchant navy?
Any seafarer who has worked on board as a cook and has proven experience can apply for this certificate.
Likewise, in the event that maritime experience is not accredited, the following may apply: graduates of the hospitality industry in the specialty of cooking who have completed their regulated studies, through the academic certification issued by a training center recognized by the Ministry of Education and Culture.
- Kitchen and Gastronomy Technician – RD 139612007 of October 29, 2007.
- Senior Technician in Kitchen Management – RD 68712007 of May 20, 2010.
Those who complete the Vocational Training for Employment (FPE) course in the hospitality industry, specializing in cooking, through the certification or academic diploma issued by recognized professional hospitality schools.
Those interested who have a professional accreditation, acquired through work experience or non-formal education channels, related to the hospitality industry with a specialization in cooking or included in the National Directory of Professional Certificates.
Note: The training course approved or recognized by the competent authority, must contain the practical knowledge of cooking, food and personal hygiene, food storage, stock management, and the protection of the environment and the safety and health of the food service. inn.
Documentation to be submitted to the Maritime Captaincies:
- Request.
- A copy of the national identity document, residence card or passport, in force, or the express consent of the interested party so that their identity data can be consulted.
- Original proof of payment of fees.
- Certified copy of the food handler card.
- Certified copy of the certificate of having passed the maritime boarding medical examination of the Social Institute of the Navy at the time of boarding (have the certificate of aptitude on the day of the request)
- Be in possession of the Maritime Registration Book/LIM or the Maritime Book-DIM.
- Certified copy of the Basic Safety Training certificate.
COMMENT: The objective is for cooks on merchant ships to comply with the MLC 2006, considering that most merchant ships have embarked seafarers who have worked as cooks during their maritime working life. The Merchant Navy Cook certificate applies to all sailors who serve as cooks on merchant ships, with the exception of vessels engaged in fishing or other similar activities and vessels of traditional construction. This Convention does not apply to recreational boats listed 6th and 7th, nor to warships and auxiliary naval units. A certificate will not be issued to foreigners who work as cooks on Spanish ships, since they must request it from their corresponding countries. Foreign cooks who serve as cooks on Spanish merchant ships will be recognized with the MLC-2006 cook certificates issued by the maritime authorities of their countries of origin, which in turn are signatories to the ILO-185 and MLC-2006 Conventions, not It is necessary to issue any document by the Spanish maritime administration that proves such a situation. They will be able to board to serve on board as a cook as long as they meet the rest of the requirements to board Spanish ships by Spanish regulations.
QUESTION: How does the experience show and how much time does it have to justify?
ANSWER: This accreditation will be required only for personnel who do not have an academic degree and are cooks with experience on board and have been enrolled as cooks on merchant ships or fishing vessels. The minimum experience will meet one of the following requirements: 1.- Having sailed serving as a cook: 1 year within the last 5 years, or 3 months within the last year. Documentation to prove the experience: on Spanish ships: Maritime Registration Book/LIM or Maritime Book/DIM with embarkations and disembarks and work life report. On foreign ships: Discharge book or Seaman book (with shipments and landings) and duly formalized employment contracts or other document that proves enrollment in the position on board as a cook, for example: certificate from the shipping company, shipowner or contracting company crews that declare said end (with stamp and signature) or working life of the ISM.
