The cook and steward are the face of daily life on board. They deal with a multinational crew, take provisions in port, keep records and are responsible for hygiene. The English here is very practical: food, cooking, receiving, menu and diets. Let's go through it in detail.
Galley & equipment
- Galley / mess room / crew mess / officers' mess — where food is cooked and eaten.
- Pantry / provision store / dry store — the storage spaces.
- Fridge / chiller / freezer / cold room — cooling and freezing.
- Stove / oven / deep fryer — the cooking appliances.
- Mixer / blender / slicer — the prep machines.
- Pot / pan / tray / knife / chopping board — the utensils.
Food & provisions
- Meat / beef / pork / poultry / chicken — the meats.
- Fish / seafood — from the sea.
- Vegetables / potatoes / onions / carrots — the vegetables.
- Fruit / apples / bananas — the fruit.
- Dairy / milk / cheese / butter / eggs — the dairy group.
- Flour / rice / pasta / sugar / salt — the staples.
- Fresh / frozen / canned / dry — the four storage states.
Cooking verbs
- To boil / to fry / to bake / to roast — the heat methods.
- To grill / to steam / to stew — more methods.
- To chop / to slice / to peel / to mix — the prep verbs.
- To season / to marinate — flavouring.
- Raw / cooked / well done / medium — the doneness scale.
Taking provisions
- Delivery / supply / ship chandler — the supply chain.
- Order list / requisition / provision list — the paperwork.
- Quantity / weight / carton / case / pack — the units.
- Expiry date / best before / shelf life — freshness terms.
- To check / to count / to weigh / to sign for — the receiving verbs.
- Shortage / missing / damaged / rejected — problems on delivery.
Receiving phrase:
> "The delivery is short by five kilos of beef, and two cartons of milk are past their expiry date. I reject them and note it on the delivery sheet."
Menu
- Breakfast / lunch / dinner / supper — the meals.
- Starter / main course / dessert / side dish — the courses.
- Soup / salad / bread / gravy / sauce — the extras.
- Portion / serving / helping — the amount per person.
- Night meal — food left for the watchkeepers.
Diets & special requirements
- Halal / no pork — essential for a mixed crew.
- Vegetarian / vegan — meat-free diets.
- Allergy / gluten-free / lactose-free — health requirements.
- Always ask: "Do you have any dietary requirements or allergies?"
Hygiene & safety
- Galley hygiene / food safety — the standards.
- Clean / disinfect / wash your hands — the routine.
- Food poisoning / expiry / cross-contamination — the risks.
- Temperature control / thawing — keeping food safe.
Mini-dialogue
Announcing the menu:
> Cook: "Today's lunch: chicken soup, beef stew with rice, and a vegetarian pasta. Dinner at eighteen hundred: grilled fish, potatoes and salad."
> Crew: "Any halal option?"
> Cook: "Yes, the chicken and the vegetarian dishes are halal."
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