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Steward Department Ranks

Discover the top steward department ranks on merchant ships. Learn duties, salaries, and career paths from Messman to Chief Steward on commercial vessels.

•By MerchantNavy.co Editorial Team•7 min read•0 words
steward department ranks

Steward Department Ranks

Steward department ranks define the catering and hospitality hierarchy responsible for crew welfare, food service, and accommodation maintenance aboard merchant vessels. A well-run steward department directly impacts crew morale, health, and operational performance during months-long voyages. The Maritime Labour Convention (MLC 2006) sets minimum standards for food quality, accommodation, and recreational facilities that steward departments must meet on every commercial voyage [ILO, 2006].

This list covers the five primary steward department ranks found on deep-sea cargo vessels, tankers, and offshore support ships. Cruise ships operate expanded hospitality hierarchies beyond this standard merchant fleet structure.

What Is the Steward Department on a Merchant Ship?

The steward department manages food preparation, cabin cleaning, laundry services, and inventory of provisions and consumables. The Chief Steward reports to the Master and coordinates all catering operations. The department works closely with the engine department for galley equipment maintenance and with the deck department for victualling during port calls [STCW Code, 2010].

On a typical bulk carrier with 20–25 crew members, the steward department consists of 2–4 personnel. Larger tankers and container ships with 30+ crew may carry a Chief Steward, Cook, and one or two Messmen. Vessels on long-haul routes through the Pacific and Indian Ocean depend on the steward department to maintain crew health during voyages lasting 45–90 days.

1. Messman

Messman is the entry-level steward department rank responsible for serving meals, cleaning mess rooms, and assisting the Cook with food preparation. Messmen have no catering certification and learn on-the-job under senior steward department staff.

  • Experience Required: 0–1 year at sea
  • Typical Salary: $700–$1,200 per month
  • Certificate: STCW Basic Safety Training (BST), seafarer medical fitness certificate, food hygiene awareness
  • Key Duties: Mess room cleaning, dishwashing, table setting, assisting with food storage and inventory
  • Career Path: Progress to Assistant Cook or remain as experienced Messman on larger vessels

Messmen work on vessels operated by companies such as Navios Maritime, Star Bulk Carriers, and Genco Shipping. The rank provides practical exposure to galley operations, victualling procedures, and crew welfare standards required under MLC 2006 minimum requirements.

2. Assistant Cook (Second Cook)

Assistant Cook supports the Chief Cook in meal preparation, manages breakfast and lunch service independently, and maintains galley hygiene standards. This rank requires demonstrated cooking ability and basic food safety knowledge.

  • Experience Required: 1–3 years in ship catering
  • Typical Salary: $1,000–$1,800 per month
  • Certificate: BST, medical certificate, ship cook training certificate (flag state dependent)
  • Key Duties: Meal preparation assistance, bakery items, salad and cold meal preparation, galley equipment cleaning
  • Career Path: Promote to Chief Cook after demonstrating menu planning and inventory management skills

Assistant Cooks prepare meals for multicultural crews on vessels trading between Asia, Europe, and the Americas. Filipino, Indian, Eastern European, and Chinese crew compositions require varied menu planning. Companies like V.Group and Columbia Shipmanagement specify dietary accommodation in crew welfare policies.

3. Chief Cook

Chief Cook is the senior food preparation specialist responsible for planning menus, managing the galley, and ensuring all meals meet nutritional and hygiene standards. The Chief Cook holds a Ship's Cook Certificate where required by flag state regulations.

  • Experience Required: 3–7 years in ship catering
  • Typical Salary: $1,500–$2,800 per month
  • Certificate: Ship's Cook Certificate (MLC 2006 mandated for vessels with 10+ crew), BST, medical certificate
  • Key Duties: Daily menu planning, food preparation, galley equipment operation, food stores inventory management
  • Career Path: Advance to Chief Steward on vessels with combined catering and housekeeping departments

Chief Cooks manage provisions loaded at ports including Singapore, Durban, and Las Palmas. They plan three meals daily for 20–30 crew members using stores that must last 30–45 days between major provisioning ports. MLC 2006 requires that food be varied, nutritious, and provided free of charge to all seafarers [MLC, 2006].

4. Steward

Steward is a mid-level rank responsible for cabin cleaning, linen management, laundry operations, and officer mess service on vessels with dedicated housekeeping staff. Stewards maintain accommodation standards across all crew decks.

  • Experience Required: 2–5 years in ship hospitality
  • Typical Salary: $1,200–$2,000 per month
  • Certificate: BST, medical certificate, housekeeping and hygiene training
  • Key Duties: Cabin cleaning, laundry, linen distribution, officer saloon service, provisions storeroom management
  • Career Path: Promote to Chief Steward or specialize as a senior Steward on passenger-cargo vessels

Stewards ensure accommodation meets MLC 2006 standards for minimum room size, heating, ventilation, and sanitary facilities. On chemical tankers and gas carriers where crew comfort during long sea passages is critical, experienced Stewards are valued for maintaining high living standards that reduce crew turnover.

5. Chief Steward

Chief Steward is the head of the steward department and holds full responsibility for catering, accommodation, provisions inventory, and crew welfare supplies. The Chief Steward reports directly to the Master.

  • Experience Required: 5–10+ years in ship catering and hospitality
  • Typical Salary: $2,000–$3,500 per month
  • Certificate: Ship's Cook Certificate, BST, medical certificate, management-level food safety training
  • Key Duties: Department management, victualling budget control, provisions ordering, crew welfare inventory, sanitation inspections
  • Career Path: Shore-based catering management roles with ship management companies or transition to hotel/hospitality management ashore

The Chief Steward orders provisions through chandlers at ports such as Port of Rotterdam, Jebel Ali, and Port Hedland. They manage the victualling account, conduct monthly inventory audits, and ensure compliance with ISPS Code requirements for stores security. Chief Stewards on LNG carriers operated by Teekay and Golar LNG coordinate specialized dietary requirements for multinational senior officers.

How Do You Choose the Right Steward Rank to Target?

The steward department offers a practical entry route into seafaring without requiring a university degree or CoC examination. Candidates with hospitality, hotel management, or culinary backgrounds transition smoothly into ship catering roles.

Key factors to consider:

  • Culinary skill level: Basic ship cooking vs. professional chef training opens different rank entry points
  • Vessel type: Tankers and bulk carriers have smaller departments; cruise ships offer larger hospitality teams
  • MLC compliance: Ship's Cook Certificate is mandatory on vessels carrying 10 or more seafarers
  • Language skills: English proficiency is essential for communicating with multinational crews
  • Career stability: Steward department roles face less automation risk than some deck and engine functions

Frequently Asked Questions

Does the steward department require an STCW CoC?

No. Steward department ranks do not require STCW officer Certificates of Competency. All ranks require BST, a valid medical certificate, and a Ship's Cook Certificate for cooking positions on MLC-covered vessels. The department operates outside the licensed officer framework that governs deck and engine departments.

How many steward department crew are on a typical cargo ship?

A standard bulk carrier or tanker with 20–25 crew carries 2–3 steward department personnel: one Chief Cook and one or two Messmen. Larger vessels with 30+ crew may add a Chief Steward and dedicated housekeeping Steward. Offshore support vessels typically carry 2 steward department staff.

What is the salary difference between Chief Steward and Messman?

Chief Stewards earn $2,000–$3,500 per month compared to $700–$1,200 for Messmen. The salary gap reflects management responsibility, victualling budget oversight, and the culinary expertise required at senior ranks. Chief Cooks earn intermediate salaries of $1,500–$2,800 per month.

Can steward department experience lead to officer ranks?

Steward department experience does not directly qualify a seafarer for deck or engine officer CoC examinations. However, experienced Chief Stewards with additional academic qualifications can transition ashore into crew management, victualling procurement, or maritime hospitality consulting roles with ship management companies.

References & Citations

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