GALLEY / KITCHEN DEPARTMENT
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.
Western | Chinese | Asian | Japanese | Pastry | Bakery Cuisine
JUNIOR SOUS CHEF - JUNIOR LEVEL
Responsible for the day to day operations of the galley staff, assisting the Executive Chef with the food planning, preparation and quality control.
Minimum 5- years in subordinate position on board or 4-5 star hotels, restaurants.
Fluent English Language skills required
Have a Diploma or Degree in Culinary Art or background helpful.
Possibilities for promotion to Executive Sous Chef.
CHEF DE PARTIE - JUNIOR LEVEL
Responsible for the prepares and produced gourmet cuisine and sauces, manages food displays on buffets and in restaurants.
Minimum 3-years experience in cooking and preparing food in a 4 or 5-star hotel or restaurant.
Good English Language skills required.
Have a Culinary school education background helpful
Possibilities for promotion to Sous Chef
DEMI CHEF DE PARTIE - ENTRY LEVEL
Responsible meets with the Chef de Partie or Sous Chef on a 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 mise en place for daily menu requirement. Ensures all food on plates is correctly portioned and served uniformly.
Minimum 2-years experience in cooking and preparing food in a 4 or 5-star hotel or restaurant.
Good English Language skills required.
Have a Culinary school education background helpful
Possibilities for promotion to Chef de Partie
COOK / COMMIS 1Â - ENTRY LEVEL
Supervise 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
Measures and mixes ingredients according to the recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas.
2-years kitchen experience in a hotel or restaurant
Good English Language skills required.
Have a Culinary school education background helpful
Possibilities for promotion to Demi Chef De Partie
COOK / COMMIS 2 - ENTRY LEVEL
Responsibilities as directed by Commis 1, Demi Chef De partie and Chef De Partie.
Responsibilities daily food preparation and cooking. Measures and mixes ingredients according to the recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas.2-years kitchen experience in a hotel or restaurant
Good English Language skills required.
Have a Culinary school education background helpful
Possibilities for promotion to Commis 1 (First Cook).
COOK / COMMIS 3 - ENTRY LEVEL
Responsibilities as directed by Commis 1, Commis 2, Demi Chef De partie and Chef De Partie.
Responsibilities daily food preparation and cooking. Measures and mixes ingredients according to the recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas.
2-years kitchen experience in a hotel or restaurant
Good English Language skills required.
Have a Culinary school education background helpful
Possibilities for promotion to Commis 2 (Second Cook)
KITCHEN TRAINER - ENTRY LEVEL
Responsible food preparation and cooking responsibilities as directed by the First Cook
Minimum 6-months experience in cooking and preparing food in a restaurant.
Basic English Language skills required.
Have a Culinary school education background helpful
Strong possibilities for promotion to Commis 3 (Third Cook)
PASTRY COOK -Â ENTRY LEVEL
Responsible for preparation and cooking of all pastries as directed by the Pastry Chef Supervisor
Minimum 2-years kitchen experience in a hotel or restaurant or prior experience in subordinate position on board required.
Fare English Language skills required.
Have a Culinary school education background helpful
Possibilities for promotion to Assistant Pastry Chef Supervisor.
BAKER - ENTRY LEVEL
Responsible for preparation and cooking of all bakery products as directed by the Baker Supervisor
Minimum 2-years kitchen experience in a hotel or restaurant or prior experience in subordinate position on board required.
Fare English Language skills required.
Have a Culinary school education background helpfulPossibilities for promotion to Assistant Baker Supervisor.
