CULINARY JOBS

There are dozens of jobs in the galley (kitchen), many of which require extensive prior restaurant or cruise ship experience. The galley is usually divided into the hot galley and cold galley. The hot galley positions include all types of cooking - vegetables, fish, soup, and grill. The cold galley positions include baking, pastry, and buffets.With all of this food preparation and dining, there has to be a team responsible for cleaning up after the passengers and cooks.

 

A cleaning crew (utility division) washes all of the dishes and tableware (including the pots and pans), changes the table cloths, vacuums the floors, and cleans the windows and bar areas.

 

Executive Chef

The Executive Chef is responsible for the entire galley staff, food planning, quality control, directs all the culinary and associated activities throughout the vessel either personally or through subordinate managers and supervisors. 

 

Executive Sous Chef

Job description: responsible for the day to day operations of the galley staff, assisting the Executive Chef with the food planning, preparation and quality control. He/ she communicates with the Executive Chef on daily basis, reviews menus to estimate food and time requirements. He/ she meets with the Sous Chef to review guest comments to implement revisions and improvements.

 

Chef De Partie

Job description: the Chef De Partie is a senior middle-management level position aboard a cruise ship. The Chef De Partie prepares and produced gourmet cuisine and sauces, manages food displays on buffets and in restaurants. He/ she meets on daily basis with the Sous Chef to review the requirements of the day’s meals and time frames for restaurant service as well as supervises the assigned workstation function.

 

Demi Chef De Partie

Job description: the Demi Chef de Partie is responsible to assist the Station Head or Sous Chef in contributing to the overall success of the assigned station. He/ she meets with the assigned station-head, the Chef de Partie or Sous Chef on daily basis to review the requirements of the meals and time frames for restaurant service.

 

The Commis 1/ First Cook

The Commis 1/ First Cook butchers chicken, fish and shellfish. He/ she cuts, trims and bones meat prior to cooking or serving. The First Cook must be able to explain ingredients in the menu and preparation techniques while working in buffet areas.

 

Commis 2 / Second Cook

Food preparation and cooking responsibilities as directed by Commis 1, Demi Chef De partie and Chef De Partie. Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing and steaming.

 

Commis 3 / Third Cook

Job description: food preparation and cooking responsibilities as directed by Commis 1, Commis 2, Demi Chef De partie and Chef De Partie. Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.

 

Crew Cook Utility/ Crew Messman

Cleaning, general maintenance as directed by the First Cook - entry level position, no experience required. Very basic English Language skills required. Salary range: $600-900 U.S. per month, depending on the cruise line.

 

Pastry Chef Supervisor

Responsible for the supervision of the pastry staff, oversees the developing and preparation of all pastries) - culinary background of no less than three years restaurant / hotel experience or prior experience in subordinate position on board required.

 

Cruise Ship Pastry Chef

Pastry staff are responsible for creating and preparing of all pastries as directed by the Pastry Chef Supervisor - culinary background of no less than two years restaurant / hotel experience or prior experience in subordinate position on board required. 

 

Assistant Baker Supervisor

Responsible for the supervision of the baker staff as directed by the Baker Supervisor. Assists in the preparation and cooking of all bakery products - culinary background of no less than three years restaurant / hotel experience or prior experience in subordinate position on board required.

 

Assistant Provision Master/ Storekeeper

Responsible for the storage, ordering and distribution of all food supplies as directed by the Provision Master / Storekeeper - food and beverage background essential,

 

Galley Steward/ Galley Cleaner

Cleaning and maintenance of assigned galley stations - entry level position, no experience required. Minimum English Language skills required.

 

Dishwasher/ Pot Washer

Cleaning and stacking of all galley and passengers dishes, pots, pans etc.) - entry level position, no experience required. Minimum English Language skills required.