Culinary Jobs

responsible for the day to day operations of the galley staff, assisting the Executive Chef with the food planning, preparation and quality control. Communicates with the Executive Chef on daily basis, reviews menus to estimate food and time requirements. Meets with the Sous Chef to review guest comments to implement revisions and improvements. Manages the financial aspects of the assigned food operation, prepares a variety of reports and letters utilizing personal computer system and equipment. Trains and monitors all levels of cooks and chefs for proper skill and service. Collaborates with the Executive Chef to plan menu requirements, serving arrangements, guest comments and other related details. Collaborates with the Provision Master to ensure the highest quality, delivery and storage of all food items.
Requirements: 5-7 years in subordinate position on board and/or 4-5 star hotels, restaurants or high volume food service facilities. Managerial experience required. Must posses the ability to manage international staff in a positive and productive manner. Must speak English clearly and distinctly, write and read English in order to understand written procedures, give and receive instructions in written and verbal forms. Approved certification or culinary school degree-granting program completion required. Salary range: $3800-6500 U.S. per month, depending on the cruise line. Possibilities for promotion to Executive Chef.

Responsible for the day to day operations of the galley staff, assisting the Executive Chef with the food planning, preparation and quality control. Manages and coordinates activities of various workstations engaged in preparing, timing and cooking. Reviews food requisitions from the various workstations and forwards to Executive Sous Chef for final approval. Monitors the assignment of duties and responsibilities to employees. Observes and evaluates employees and work procedures to ensure quality standards and service is met.Manages the financial aspects of the assigned food operation, prepares a variety of reports and letters utilizing personal computer system and equipment. Trains and monitors all levels of cooks and chefs for proper skill and service. Recommends measures to improve work procedures and employee performance to increase quality of food and job safety.
Requirements: 5-7 years in subordinate position on board and/or 4-5 star hotels, restaurants or high volume food service facilities. Must speak English clearly and distinctly, write and read English in order to understand written procedures, give and receive instructions in written and verbal forms. Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes. The demonstration includes advanced cooking methods such as braise, saute, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc. Approved certification or culinary school degree-granting program completion required. Salary range: $3400-5800 U.S. per month, depending on the cruise line. Possibilities for promotion to Executive Sous Chef.

Senior middle-management level position. Prepares and produced gourmet cuisine and sauces, manages food displays on buffets and in restaurants. meets on daily basis with the Sous Chef to review the requirements of the day’s meals and time frames for restaurant service. Supervises the assigned workstation function. Assigns duties and responsibilities to employees. Fully responsible for organizing work schedule and controlling over time of assigned section. Trains and monitors entry level cooks and Chefs for proper service. Conducts documented training of Commis and Demi Chef De Partie in operating, cleaning and maintaining machinery and tools. Monitors, supervises and test foods being cooked. Attends daily food tasting per the Executive Chefs instructions.
Requirements: 3-5 years experience cooking and preparing food in a 4 or 5-star hotel, restaurantor high volume food service facility required. Good English Language skills required. Culinary school education required. Salary range: $3200-4600 U.S. per month, depending on the cruise line. Possibilities for promotion to Sous Chef.

Demi Chef de Partie is responsible to assist the Station Head or Sous Chef in contributing to the overall success of the assigned station. 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. Knows and operates all equipment according to standard operating procedures. Performs multitask activities in food preparation including setting up of mis en place for daily menu requirement. Ensures all food on plates is correctly portioned and serve uniformly. Must be able to explain menu ingredients and preparation techniques when working buffet areas.
Requirements: minimum two years experience cooking and preparing food in a 4 or 5-star hotel, restaurantor high volume food service facility required. Good English Language skills required. Culinary school education required. Salary range: $2700-3700 U.S. per month, depending on the cruise line. Possibilities for promotion to Chef De Partie.

Supervises Commis 2 and Commis 3 (second and third cooks). Food preparation and cooking responsibilities as directed by the 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, sauteing and steaming. Perform multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cut, trim and bone meat prior to cooking or serving. Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas.
Requirements: two to three years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility . Ability to read, interpret, demonstrate culinary fundamentals and knife skills, sound knowledge of food handling procedures and food ingredients from international classical dishes, ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers required. Good English Language skills required. Salary range: $1900-2500 U.S. per month, depending on the cruise line. Possibilities for promotion to Demi Chef De Partie.

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, sauteing and steaming. Perform multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cut, trim and bone meat prior to cooking or serving. Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas.
Requirements: two to three years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility . Ability to read, interpret, demonstrate culinary fundamentals and knife skills, sound knowledge of food handling procedures and food ingredients from international classical dishes, ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers required. Good English Language skills required. Salary range: $1600-2200 U.S. per month, depending on the cruise line. Possibilities for promotion to Commis 1 (First Cook)

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. Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sauteing and steaming. Perform multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cut, trim and bone meat prior to cooking or serving. Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas.
Requirements: two to three years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility . Ability to read, interpret, demonstrate culinary fundamentals and knife skills, sound knowledge of food handling procedures and food ingredients from international classical dishes, ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers required. Good English Language skills required. Salary range: $1400-1800 U.S. per month, depending on the cruise line.one or two years in subordinate position on board and / or hotel and restaurant experience required. Fare English Language skills required. Possibilities for promotion to Commis 2 (Second Cook).

(food preparation and cooking responsibilities as directed by the First Cook) – prior hotel / restaurant experience required. Culinary school education required. Basic English Language skills required. Salary range: $800-1200 U.S. per month, depending on the cruise line. Strong possibilities for promotion to Commis 3 (Third Cook).

(food preparation and cooking responsibilities for the crew as directed by the First Cook) – prior hotel / restaurant experience required. Culinary school education required. Basic English Language skills required. Salary range: $900-1200 U.S. per month, depending on the cruise line. Strong possibilities for promotion to Third Cook.