Professional superyacht chef Menelaos Papadopoulos, with a global culinary background and high-level certifications including Ships’ Cook UK and MCA-accredited training.
This official document certifies that the holder is fully qualified and authorized to serve as a Ships’ Cook on UK-flagged vessels, in accordance with The Merchant Shipping (Maritime Labour Convention) Regulations 2014.
Issued by the United Kingdom Government, this Certificate of Competency is required for any individual serving as the designated cook aboard UK vessels that fall under MLC (Maritime Labour Convention) compliance.
Confirms practical and theoretical training in marine catering
Required for vessels with 10+ crew where catering duties are assigned
Recognized by international authorities in compliance with MLC 2006
Certificate Details
Certificate Number: C00000455
Holder Name: Menelaos Papadopoulos
Date of Birth: 6 April 1976
Place of Birth: Athens, Greece
Issue Date: 4 July 2017
Issuing Officer: Peter Edwards
Registrar General Signature & Stamp
Photograph & Official Signature Included
Additional Info
📍 Issuing Authority: Registry of Shipping and Seamen Anchor Court, Ocean Way, Cardiff CF24 5JW, UK ⚠️ Fraudulent use, forgery, or alteration of this certificate constitutes a criminal offense under UK law.
This internationally recognized certificate verifies that the holder is medically fit to serve at sea under the standards of the Maritime Labour Convention (MLC 2006) and the STCW Convention, as amended.
Issued by the UK’s Maritime & Coastguard Agency (MCA), this ENG 1 certificate confirms the seafarer has passed all required medical assessments to serve in catering roles aboard commercial or private vessels, including:
Visual acuity and colour vision
Hearing tests
Cardiovascular and respiratory evaluation
Fitness for lookout and emergency duties
Certificate Details
Seafarer Name: Menelaos Papadopoulos
Date of Birth: 6 April 1976
Nationality: Cyprus
Category: Catering
Fitness Status: Fit for duty – with no limitations
Visual Aids: Spectacles
Medical Examination Date: 9 August 2024
Certificate Valid Until: 8 August 2026
ENG1 Serial Number: ENG10067696
Issuing Medical Authority
🩺 Approved Doctor: Dr. Bruno Lavagne 📍 4 chemin de Tanit, 06160 Juan-les-Pins, France 📞 Tel: +33 4 93 67 03 00 📧 Email: bruno.lavagne@wanadoo.fr
Issued in full compliance with:
ILO Work in Fishing Convention (C.188) are required to maintain certification for continued seafaring career. STCW A-1/9 MLC 2006 Regulation 1.7
This internationally recognized refresher course certifies that the holder has successfully renewed their proficiency in essential maritime safety protocols under the STCW Convention (as amended, including Manila 2010 amendments).
STCW Convention 1978, as amended (including Manila 2010 amendments)
Tables A-VI/1-1 through A-VI/1-4
Accreditation & Details
Training Provider: FMTC B.V. Training Institute ID: NL 047 Issued on: 2 November 2021 Issued in: Badhoevedorp, The Netherlands Expiry Date: 19 January 2027 Certificate Number: 202176431-01 Approved by: Human Environment and Transport Inspectorate (ILT), The Netherlands
Emergency readiness
Health and safety responsibilities
Compliance with maritime safety regulations
Provider Contact
📍 Siemeterweg 527, 1171 VG, Badhoevedorp, The Netherlands 📞 +31 (0)85 – 130 74 61 📧 booking@fmtcsafety.com 🧭 Signed by: Joeri van de Watering, Managing Director
Certificate of Proficiency in Designated Security Duties
Successfully certified under the authority of the Maritime and Coastguard Agency (MCA), this qualification confirms compliance with the STCW Convention’s mandatory security duties training for personnel assigned designated security responsibilities on board ships.
Through the globally respected City & Guilds institute, this certification affirms core food hygiene knowledge essential to any professional catering environment. It reflects a foundational standard in food safety applicable across commercial kitchens and hospitality services.
This qualification equips individuals with fundamental knowledge of food hygiene and safety practices, crucial for working in any food handling or catering role.
Food hygiene laws and responsibilities
Preventing contamination and foodborne illnesses
Effective cleaning and temperature control
Safe food storage and handling
Accreditation Details
Certified by City & Guilds, a leading UK awarding organization. This credential is regulated by Ofqual and widely recognized across the food and hospitality industry.
Personal Hygiene Requirements
Food Safety Hazards & Controls
Responsibilities of Food Handlers
Certification Body
Awarding Institution: City & Guilds Regulated by: Ofqual (UK) Award Date: 29 February 2016
Awarded by Highfield Qualifications, UK
Advanced certification in supervising food safety in catering environments. Focused on hygiene, compliance, and kitchen team leadership. Achieved with Merit in May 2017.
HABC Level 3 – Supervising Food Safety in Catering
Certification Award | Highfield Qualifications
Date of Award: 25th May 2017 Awarded by: Highfield Awarding Body for Compliance (UK) Training Provider: Secrets de Cuisine Location: France (EU-recognised)
Supervising Food Safety – Achieved with Merit
Menelaos Papadopoulos successfully completed the HABC Level 3 Award in Supervising Food Safety in Catering (QCF) with Merit. This qualification certifies the knowledge and ability to:
Oversee food safety practices in professional kitchens
Supervise team-level hygiene standards
Implement food safety management systems
Ensure compliance with UK and EU food handling legislation
This internationally recognized certification supports leadership roles in culinary environments, particularly those involving high standards of safety, team supervision, and regulatory compliance.
Credential Details
Qualification Number: 500/5471/5
Certificate Number: FS1350328
Level: Advanced (QCF Level 3 – Equivalent to UK A-level)
Menelaos Papadopoulos worked as Head Chef aboard the 72.6-meter M/Y Clio (Lürssen-built, 2194 GT) from May 2016 to February 2020. The yacht is registered in the British Cayman Islands (Official No. 737349) and operated to commercial standards under the ISM code.
Mel proved to be a highly competent and dedicated professional, delivering exceptional meals tailored to diverse guest preferences. He maintained impeccable hygiene standards, trained junior galley staff, and consistently kept the crew well-fed on a well-managed budget. His positive attitude and team spirit made him a valued member of the crew.
From 24th May 2016 to 14th February 2020, I served as Head Chef aboard M/Y Clio, a 72.6-meter LÜRSSEN-built motor yacht, registered in the British Cayman Islands (Official No. 737349, Gross Tonnage: 2194). The yacht operates privately but adheres to commercial standards in line with the ISM code.
During this period, I was responsible for managing the entire culinary program for both guests and crew, and the role demanded high standards of performance, discipline, and creativity.
What I Delivered
Guest Cuisine Excellence Crafted an extensive variety of gourmet meals tailored to guest preferences and dietary needs, consistently exceeding expectations.
Crew Support & Nutrition Maintained top-tier food quality for the crew, ensuring morale and energy levels remained high—even during long charters and off-season periods.
Galley Management Oversaw hygiene standards, budgeting, provisioning, and inventory, while always delivering on time and within budget.
Leadership & Mentorship Trained and mentored sous and crew chefs, fostering a collaborative and positive team dynamic in the galley.
Recognition & Departure
Throughout my time onboard, I was consistently appreciated for my positive outlook, dedication, and ability to communicate effortlessly across all ranks—guests, officers, and crew alike.
My departure was due to a restructuring of the crew, with the head chef role made redundant. I left on excellent terms, with the team expressing willingness to rehire should an opportunity arise in future.
Client: Peter Chisholm, Captain – M/Y Clio 📞 +33 786 29 15 25 📧 (Contact available upon request)
From March 2020 to February 2023, Menelaos Papadopoulos served as Head Chef aboard M/Y Azamanta, a 55-meter Heesen-built yacht registered in the Cayman Islands. Operating under commercial compliance (ISM, ISPS, and MLC), the vessel hosted private owners and required consistently high standards across the board.
Menelaos Papadopoulos served as Head Chef aboard the 55-meter M/Y Azamanta from March 2020 to February 2023. The yacht, built by Heesen and registered in the Cayman Islands, operated under voluntary commercial standards (ISM, ISPS, MLC) despite being privately owned.
During his time onboard, Mel consistently delivered exceptional meals to both guests and crew, combining creativity with discipline and strong kitchen leadership. His ability to keep spirits high and stomachs full made him an integral part of the yacht’s daily life.
Performance Highlights
Delivered outstanding cuisine for both guests and crew
Maintained high morale through a warm, social presence
Managed full galley operations, from provisioning to budgeting
Trained sous chef and ran a highly efficient department
Created legendary focaccia (the best I’ve ever had – per Chief Officer)
Officer’s Remarks
“Mel was always upbeat, a real team player who made the mess feel like home. His food standards were exceptional, and he kept the crew well-fed through tough winter seasons.”
“He’s as reliable as he is talented — proactive, organized, and a pleasure to work with.”
Client: Daniel Boardman – Chief Officer, M/Y Azamanta Location: Global | Registered in Cayman Islands Dates: Mar 2020 – Feb 2023
Through passion, versatility, and deep knowledge of global cuisine, Chef Menelaos elevated the onboard dining experience to match the yacht’s prestige.
CaymanFrom August 2024 to March 2025, Menelaos Papadopoulos worked as Head Chef aboard the 81-meter sailing yacht S/Y Sea Eagle. As the sole chef responsible for both guests and crew, Menelaos delivered creative, consistently high-quality cuisine across a wide range of styles, earning admiration for both his technical skill and warm personality.
Performance Highlights
Sole chef for 12 guests and 15 crew
Expert in Mediterranean, Japanese, and fusion cuisine
Delivered under pressure with calm professionalism
Known for outstanding bread and pastry work
Positive, flexible, and highly collaborative presence onboard
Captain’s Remarks
“Mel’s food was always thoughtfully prepared and tasted amazing. He’s a true professional who handles feedback with grace, keeps his cool under pressure, and makes every galley feel like home.”
“His baking was so good, we joked about hiding the loaves to make them last longer!”
Client: Capt. Henry Say – S/Y Sea Eagle Location: Global | Registered in Bloody Bay, Cayman Islands Dates: Aug 2024 – Mar 2025 Islands
