About us

Who We Are

Joe Global Nautical Catering Company Limited is a privately owned Nigerian company in 2019 (RC 161410410)

We are Nigeria’s leading provider of professional training and certification for ships’ cooks and stewards, as well as offering offshore catering services, ship chandling services, sales, supply, and service of marine equipment, and fumigation services to Nigeria’s oil and gas industries.

About the CEO - Jonathan Ikpuri

Jonathan Ikpuri is the CEO of Joe Global Nautical Catering Ltd. He has extensive experience as a catering manager, trainer, and inspector in the marine industry.

He earned his Catering Certificate from South Tyneside College in the UK and worked with Nigeria Liquified Natural Gas and other notable companies.

As the first qualified and certified trainer of marine/offshore cooks/steward, he has trained and certified personnel for various companies in Nigeria.

He is a strong advocate of safety, hygiene, and timely delivery of quality services. Additionally, he runs a catering consultation outfit that specializes in crewing, inspection/audit, and other related services.

Our Mission

We will make an effort to establish the highest operational standard as part of our commitment as a company.

Our objective is to deliver services with excellence.

In order to accomplish this, we have identified seven business goals, including:

Ensuring that our operations satisfy all of our clients’ expectations.
Developing, maintaining, and regularly reviewing our health, safety, and environmental management systems.

Providing only top-notch goods and services that come from our recognized high-quality management system to our clients.

Investing in the most cutting-edge and effective technology to maintain a lead in the field through ongoing development.

Achieving a high level of competence, we train all of our employees.

Training all our employees to achieve a high level of competence.

Expanding our client base and providing proactive and cost-effective incentives to our clients.

Policy Statement

Joe Global’s policy is to meet or exceed contractual requirements while ensuring quality, environmental considerations, safety, and profitability. We will continually strive to improve our products and services in an effort to meet these objectives.

Highest-quality performance is an individual commitment to excellence by each JOE Global employee. through teamwork, innovation, and hard work. The company will be able to demonstrate a track record of continuous improvement.

Community Affairs, Safety, Health, Environment, & Security Policy

Joe Global Nautical Catering Limited believes that all accidents and injuries are avoidable and thus unacceptable in her business. Joe Global will incorporate safety into her operations and aggressively pursue all accident prevention programs via her well-structured and effective cash management systems.

Our activities will therefore be organized, planned, and executed in such a manner as to:

Protect and promote the health and safety of its work force as well as the conduct of its activities in such a manner as not to adversely affect any third party (including the host community).

Ensure the personal security of the work force and third parties, as well as the security of property.

Continually assess and minimize the impact of our operations on the environment to as low as reasonably practicable and in line with statutory requirements.

Be conscious of and sensitive to the needs of the host communities.

Every employee of JOE GLOBAL shall perform his or her work in accordance with this policy, and work must be suspended when it is believed that essential safety systems are not in place.

Management and supervisors will be accountable for the safety of the employees working under their supervision and will be expected to organize and conduct operations in a safe manner at all times.

Employees are reminded that they have a duty under the law to take reasonable care for their own safety and the safety of others who may be affected by their acts or omissions and also to cooperate with statutory safety obligations, which include adherence to the company’s CASHES Policy, rules, and regulations.
The implementation of this policy is the responsibility of supervisors under the delegated control and coordination of the HSEQ Manager.

Assessment Summary

The Ships’ Cook Certificate is a mandatory requirement for all chefs on commercially registered vessels operating more than 60 miles off shore with 10 or more seafarers or crew on board. This qualification is run in accordance with the requirements of MLC to confirm that candidates have the necessary skills and knowledge to then apply to “flag” for the “Ship’s Cook Recognition Certificate” and replaces the previous Merchant Shipping (Certificate of Competency as Ship’s Cooks) Regulations (1981).

Ship’s cooks may qualify at the age of 18 with a minimum of one month at sea.

To be eligible for the Ship’s Cook Certificate, applicants are required to have completed Standards of Training, Certification, and Watchkeeping (STCW) basic safety courses and hold a current Seafarer’s Medical Certificate.

This course is aimed at all chefs, from experienced chefs already working on board a vessel who need to update their certification to chefs with solid industry experience who are just starting their onboard career.

This Ship’s Cook Certificate Assessment takes place over two full days and includes both an ongoing cooking assessment in our dedicated assessment galley and a theory exam.

The fee for this course does include, if required, your Food Safety Level 3 certification and also the Ship’s Cook Certificate. The Ship’s Cook Certificate Assessment can also be taken as a stand-alone course.

On completion of the Ship’s Cook Certificate Assessment, we, together with the candidates, will complete the application forms, to ensure that all information is correct, before submitting the application and all required documents to ADMIN for validation. Joe Global takes care of the application process for you from start to finish.

Course Location 
All onshore courses take place at our dedicated training premises, but they can also be run on board your yacht, vessel, or other location at a time and place to suit you and your crew.

The Areas Covered

A number of learning outcomes will be covered within the galley practical assessment, and, in addition, some of the criteria will also be covered in the theory assessment.

The key food knowledge and preparation areas to be covered in both the theoretical written examination and the practical assessment will cover the preparation and cooking of:

Soups and sauces, Fruit and vegetables, Meat, poultry, fish, and shellfish
Rice, pasta, grains, and egg dishes, Desserts and bakery products

Preparation and assessment are spread over two full days.

Also covered within the course will include:

Health and Safety at Sea
HACCP
Marpol
PPE
Galley Management
Menu Planning
Crew Dietary Requirements
Cultural and Religious Prerequisites
Allergies
Nutrition types, including healthier foods and special diets
Signage: colors and meaning
Fire.

Our Clients

We’re grateful to work with incredible clients