Run a designated galley section, preparing food for daily guest and crew service and working the line through every meal period.
Key responsibilities
- Manage a specific galley section as assigned by the Executive Chef, to the line’s recipes and menu cycles
- Work the service line through guest meal periods, backing up and supporting where needed
- Order, receive and store daily provisions, holding inventory to company par levels
- Keep your section, walk-ins, reach-in fridges and storage clean and organised
- Monitor shelf life and expiry dates to cut waste and maximise storage efficiency
- Supervise the Assistant Cooks in your section and assist with training and induction of new crew
You’ll bring
- Minimum 2 years as a Chef de Partie on a cruise ship — required
- Minimum 5 years in the profession on board a cruise ship or in a 4- or 5-star hotel
- Proven ability to lead and motivate a section team
- Good understanding of USPH standards as they apply to the galley operation
- Fluent conversational and written English, with solid international cuisine experience
- Aged 21 or above, physically fit to stand for 10 hours and lift 22 kg unaided; STCW certification
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment