Offshore vessels and accommodation units often carry many more people than a merchant ship: technicians, divers, surveyors and client staff on top of the crew. Feeding and housing them is the job of the catering team — stewards, stewardesses, cooks and chief cooks. It is one of the ways into offshore that does not start with a nautical school.
What a steward or stewardess does
- Cabins and accommodation — cleaning, linen, laundry.
- The mess room — setting up, serving, clearing, keeping it clean.
- Helping the cook in the galley — preparation, dishwashing, storage.
- Provisions — receiving stores and keeping the storerooms in order.
- On larger units, night shifts and work for 50–100+ people.
Documents and certificates
- STCW basic training — the same as for any seafarer.
- A seafarer medical, and an offshore medical where the client requires it (OEUK in the North Sea).
- Offshore safety training — usually OPITO BOSIET with CA-EBS (valid 4 years, renewed with FOET); GWO on wind-farm vessels.
- A food hygiene / food safety certificate — catering roles almost always need one.
- For cooks: a ship's cook certificate — under MLC 2006 the person cooking for the crew must be trained and qualified.
- A seaman's book and passport.
What helps you get hired
- Experience in hotels, restaurants or catering — this matters more than sea time for a first offshore contract.
- English for working with an international crew and clients.
- Reliability and stamina: shifts are long and the work is physical.
Rotation and where to look
Offshore catering usually works on rotation, often on a day rate. Look for steward, messman and cook postings: see messman / steward vacancies, cook vacancies and all offshore jobs. Cruise ships also hire large hotel departments — a related path covered in our cruise guide.
Never pay for a "guaranteed place" on a platform or vessel — offshore catering jobs are among the most faked. Courses are paid to a training centre; the job itself costs nothing.