Ship
Jobs
Positions
in the Ship's Galley
As
with the Food and Beverage Department, many of the entry-level jobs in the Galley Department are held by citizens of the flag country or
personnel hired through agencies in non-industrialized countries. The
higher paying positions available to Canadians, Americans and British
include Executive Chef, Assistant Executive Chef and Sous Chef. When
applying, be sure to emphasize your culinary training and experience.
Any hotel or resort experience you may have is an asset.
Executive
Chef: The Executive Chef is responsible for all galley personnel,
food planning and quality control. Depending on the cruise line, this
position requires five to ten years experience in a similar atmosphere
(ship, hotel or resort) and / or formal culinary training.
Assistant
Executive Chef: The Assistant Executive Chef assists the Executive
Chef with food planning, preparation and quality control. Depending on
the cruise line, he or she must have three to five years experience in a
similar atmosphere (ship, hotel or resort) and / or formal culinary
training.
Sous
Chef: The Sous Chef assists the Executive Chef with menu planning
and with supervision of the galley crew. He or she is responsible for
all theme dinners and maintaining superior food quality.
Cook:
The Cook with his team of assistants prepares the meals as
instructed by the Executive Chef and Sous Chef.
Provision
Master / Storekeeper: The Provision Master, or also known as the
Storekeeper, ensures that adequate inventory is on hand by controlling
requisitions and distribution. He or she maintains all food
storerooms.
Butcher:
The Butcher prepares and stores the meat, poultry and seafood that
will be made ready for passenger meals.
Chef
de Partie: The responsibility of the Chef de Partie is to provide
quests with the highest quality at an assigned station. He or she
ensures that the equipment is kept clean, maintains stock levels by
requisitioning food materials and meets daily with the Executive Chef
and Sous Chef for menu planning.
Baker
Supervisor: The Baker Supervisor is responsible for the supervision
of the bakery staff and overseeing the preparation and cooking of all
baked products. The Baker Supervisor's team consists of a Baker and an
Assistant Baker.
Pastry
Chef Supervisor: The Pastry Chef Supervisor is responsible for
overseeing the production of all pastries for breakfast, lunch, tea time
and dinner. He or she must also supervise the pastry team, make
requisitions for ingredients and assist the Executive Chef and Sous Chef
with menu planning. The Pastry Chef Supervisor has Assistant Pastry
Chefs to help with this big task.
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