Cooking:
Provisioning
Meal planning (in a perfect world this would come first)
Cooking tasty, healthy food from scratch (no reliance of highly processed fast foods and crap that can be microwaved).
Proper food storage
Good use of leftovers
Disposal of leftovers before they go bad
Proper cleaning so that galley looks, and actually is clean.
Proper handling of waste.
Be cost effective.
This is why a handful of companies have actual cooks.
I prefer a cook that can help out on arrivals, departures and cargo. Not a dedicated cook that cannot do any other work, or a deckhand that is a halfass cook.
I find that it’s best to put one person in charge of cooking, maybe with others that like to cook doing a few meals. Shared cooking usually results in chaos with a lot of waste (an important issue on a long voyage) and a lot of bad meals that I cannot eat. (Which results in me foraging for something else).
On a tugboat that is in good condition, sometimes an engineer that controls his own schedule , and knows how to cook, is the best choice.
Companies that mostly crew up 14/14 or 30/30 usually do a particularly bad job of providing deckhands that can provision and cook for 60-90 days. They often don’t give it a thought.