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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. In general the galley department offers the following cruise ship jobs: Executive Chef / Chef De Cuisine, Executive Sous Chef, Sous Chef, Chef De Partie, Demi Chef De partie, Commis 1 (First Cook), Commis 2 (Second Cook), Commis 3 (Third Cook), Cook Trainee, Crew Cook /Crew Cook Assistant /Crew Cook Trainee, Crew Cook Utility / Crew Messman, Provision Master / Storekeeper, Assistant Provision Master / Storekeeper, Pastry Chef , Assistant Pastry Chef, Pastry Man, Pastry Trainee, Baker Supervisor, Baker Trainee, Galley Steward / Galley Cleaner, Dishwasher / Pot Washer.
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Executive Chef / Chef De Cuisine - 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. Mentors, develops and provides on-the-job training to subordinates. Reviews financial transactions and monitors budget to ensure efficient operations.
Requirements: eight to ten 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: $4500-7800 U.S. per month, depending on the cruise line. -
Executive Sous Chef - 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: five to seven 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. -
Sous 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: five to seven 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, sauté, 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. -
Chef De Partie - 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 days 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: three to five 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 - 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 correctlyportioned 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. -
Commis 1 (First Cook) - 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, sautéing 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. -
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. 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).
required. Good English Language -
Commis 3 (Third 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, sautéing 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). -
Cook Trainee (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).
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Crew Cook / Crew Cook Assistant / Crew Cook Trainee (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.
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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: $600-900U.S. per month, depending on the cruise line. Possibilities for promotion to Buffet Steward.
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Provision Master / Storekeeper (responsible for the entire storage, ordering and distribution of all food supplies as directed by the Executive Chef) - food and beverage background essential, knowledge of accounting required. Good English Language skills required. Salary range: $1500-1800 U.S. per month, depending on the cruise line.
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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, knowledge of accounting required. Good English Language skills required. Salary range: $1200-1600 U.S. per month, depending on the cruise line.
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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. Good English Language skills required. Salary range: $1900-2400 U.S. per month, depending on the cruise line.
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Assistant Pastry Chef Supervisor (responsible for the supervision of the pastry staff as directed by the Pastry Chef Supervisor, 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. Good English Language skills required. Salary range: $1600-2100 U.S. per month, depending on the cruise line. Possibilities for promotion to Pastry Chef Supervisor.
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Pastry Man (pastry staff 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. Fare English Language skills required. Salary range: $1100-1500 U.S. per month, depending on the cruise line. Possibilities for promotion to Assistant Pastry Chef Supervisor.
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Pastry Trainee (pastry support staff responsible for assisting in the preparation and cooking of all pastries as directed by the Pastry Chef Supervisor. Cleaning and maintenance of pastry stations) - culinary background of no less than one year restaurant / hotel experience or prior experience in subordinate position on board required. Basic English Language skills required. Salary range: $800-1300 U.S. per month, depending on the cruise line. Possibilities for promotion to Pastry Man.
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Baker Supervisor (responsible for the supervision of the baker staff. Controls 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. Good English Language skills required. Salary range: $1800-2300 U.S. per month, depending on the cruise line.
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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. Good English Language skills required. Salary range: $1600-1900 U.S. per month, depending on the cruise line. Possibilities for promotion to Baker Supervisor.
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Baker (bakery staff responsible for preparation and cooking of all bakery products as directed by the Baker Supervisor) - culinary background of no less than two years restaurant / hotel experience or prior experience in subordinate position on board required. Fare English Language skills required. Salary range: $1200-1700 U.S. per month, depending on the cruise line. Possibilities for promotion to Assistant Baker Supervisor.
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Baker Trainee (bakery support staff responsible for assisting in the preparation and cooking of all bakery products as directed by the Baker Supervisor) - culinary background of no less than one year restaurant / hotel experience or prior experience in subordinate position on board required. Basic English Language skills required. Salary range: $900-1300 U.S. per month, depending on the cruise line. Possibilities for promotion to Baker.
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Galley Steward / Galley Cleaner (cleaning and maintenance of assigned galley stations) - entry level position, no experience required. Minimum English Language skills required. Salary range: $500-700 U.S. per month, depending on the cruise line. Possibilities for promotion to Assistant Cabin Steward (see Housekeeping Department).
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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. Salary range: $500-600 U.S. per month, depending on the cruise line. Possibilities for promotion to Assistant Cabin Steward (see Housekeeping Department).
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Copyright © 2012 Seamax International - All rights reserved
As a seasoned expert in the field of cruise ship employment, I bring forth a wealth of knowledge and experience gained through years of dedicated involvement within the cruise industry. My familiarity with the intricate workings of cruise ship kitchens, staffing hierarchies, and the diverse roles within the galley positions me as a reliable source to guide aspiring individuals seeking employment on cruise ships.
The galley, or kitchen, is a bustling hub of activity on a cruise ship, divided into the hot galley and cold galley. The former encompasses various cooking responsibilities such as preparing vegetables, fish, soups, and grilling, while the latter involves baking, pastry, and buffet arrangements. A meticulous cleaning crew, part of the utility division, ensures the cleanliness of dishes, tableware, and the overall galley space.
Here's a breakdown of key concepts and roles mentioned in the article:
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Executive Chef / Chef De Cuisine:
- Responsible for overseeing the entire galley staff, food planning, and quality control.
- Requires 8-10 years of experience in subordinate positions on board or in 4-5 star hotels.
- Managerial experience is essential, along with English language proficiency.
- Salary range: $4500-7800 U.S. per month.
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Executive Sous Chef:
- Manages day-to-day operations of the galley staff, assisting the Executive Chef.
- Requires 5-7 years of experience in similar positions, managerial experience, and English proficiency.
- Salary range: $3800-6500 U.S. per month.
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Sous Chef:
- Manages day-to-day galley operations, assists the Executive Chef, and coordinates workstations.
- Requires 5-7 years of experience, English proficiency, and culinary school education.
- Salary range: $3400-5800 U.S. per month.
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Chef De Partie:
- Senior middle-management position responsible for gourmet cuisine and sauce preparation.
- Requires 3-5 years of experience in 4 or 5-star hotels, restaurant, or high-volume food service.
- Salary range: $3200-4600 U.S. per month.
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Demi Chef De Partie:
- Assists the Station Head or Sous Chef, contributing to the overall success of the assigned station.
- Requires a minimum of two years of experience, culinary school education, and basic English skills.
- Salary range: $2700-3700 U.S. per month.
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Commis 1 (First Cook):
- Supervises Commis 2 and Commis 3, responsible for food preparation and cooking.
- Requires 2-3 years of kitchen experience, ability to read, interpret, and demonstrate culinary fundamentals.
- Salary range: $1900-2500 U.S. per month.
The article further details various positions, their responsibilities, experience requirements, and salary ranges within the galley department, catering to individuals with diverse culinary backgrounds and skill levels. It offers a comprehensive overview for those considering a career in cruise ship culinary roles, providing valuable insights into the industry's demands and opportunities for career progression.
