About Me
Meet Chef Subhajit
A Culinary Maestro Crafting Extraordinary Dining Experiences
I am Chef Subhajit Malakar, a dedicated maritime chef with years of experience transforming ship galleys into spaces of culinary excellence.
From the rich and aromatic spices of Indian cuisine to the bold flavors of Thai, the elegance of Continental dishes, and the depth of Arabic cooking — my journey is defined by versatility, precision, and passion.
My mission is simple: to deliver comfort through food, even in the middle of the ocean — where a well-prepared meal becomes more than nourishment, it becomes a connection to home.
With over 5+ years of onboard experience, I bring global flavors to life through expertly crafted dishes. From Continental to Indian, Arabic to Thai cuisines, every plate is prepared with precision, creativity, and a deep passion for excellence—ensuring unforgettable dining experiences even in the middle of the ocean.
Culinary Expertise
Skilled in Continental, Indian, Arabic, and Thai cuisines with hands-on experience in preparing high-quality meals onboard.
Personalized Menus
Ability to customize meals based on crew preferences, dietary needs, and voyage requirements.
Attention to Detail
Maintains high standards of hygiene, presentation, and consistency in every dish prepared at sea.
Taste and Quality
Focused on delivering flavorful, well-balanced meals while ensuring quality and satisfaction for every crew member.
Culinary Specialties
Crafting Multi-Cuisine Dining Experiences at Sea
- Expertise in Continental, Indian, Arabic, and Thai cuisines
- Skilled in Bakery and Dessert preparation
- Ability to customize meals based on crew preferences
- Strong focus on quality, hygiene, and consistency onboard
- Experienced in handling diverse dietary needs at sea
- Efficient in high-volume cooking in challenging environments
I’ve been a Fitter for 15 years, and I’ve seen many galleys. Chef Subhajit is the most organized. His bakery items are legendary—fresh bread every morning makes the watch feel shorter
Fitter
In the galley, he is the boss. As a Camp Boss myself on offshore rigs, I respect his discipline. He manages provisions perfectly; we never ran out of the good stuff even 3 weeks into the voyage.
Camp Boss (India)
Hard work on the deck requires a heavy meal. Chef understands the AB's life. His Continental steaks and Arabic grilled chicken are top-class. He’s a 'Chief' in every sense
Able Seaman / AB (Philippines)
The Motorman’s job is dirty and loud, but the Galley is our sanctuary. Chef Subhajit keeps it clean, professional, and the flavors are always 'Epic.' A true brother of the sea.
Motorman (India)
The morale on this vessel stayed at an all-time high, even through the toughest Atlantic crossings. Whether it's a 12-hour engine shift or heavy weather, the Chef’s bakery and desserts are the comfort we all look forward to.
Chief Engineer (India)
Chef Subhajit has a rare gift for authentic flavor. His Arabic and Thai dishes are better than what you find in five-star hotels ashore. A true professional who understands the heart of the crew.
Chief Officer (Egypt)
In twenty years at sea, I have rarely seen a galley run with such precision. Chef Subhajit doesn't just cook; he manages resources like a veteran officer. His Continental menu is a highlight of every voyage.
Ebaretonbofa (Nigeria)