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.

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.

Executive Chef (responsible for the entire galley staff, food planning, quality control) - eight to ten years in subordinate position on board  and / or hotel and restaurant experience required. Good English Language skills required. Culinary school education required.

Assistant 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) - four to five years in subordinate position on board and / or hotel and restaurant experience required. Good English Language skills required. Culinary school education required. Possibilities for promotion to Executive Chef.

Chef De Partie (prepares and produced gourmet cuisine and sauces. manages food displays on buffets and in restaurants) - four to five years in subordinate position on board and / or hotel and restaurant experience required. Good English Language skills required. Culinary school education required. Possibilities for promotion to Executive Chef.

First Cook (supervises second and third cooks, bakers, pastry cooks and provisions. Food preparation and cooking responsibilities as directed by the Executive Chef) - two to three years in subordinate position on board and / or hotel and restaurant experience required. Good English Language skills required. Culinary school education required. Possibilities for promotion to Assistant Executive Chef.

Second Cook / Third Cook (food preparation and cooking responsibilities as directed by the First Cook, supervises bakers, pastry cooks, cleaners and provisions) - one or two years in subordinate position on board and / or hotel and restaurant experience required. Fare English Language skills required. Culinary school education required. Possibilities for promotion to First 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. Strong possibilities for promotion to Third Cook.

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. Strong possibilities for promotion to Third Cook.

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. Possibilities for promotion to Buffet Steward.

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.

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.

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.

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. Possibilities for promotion to Pastry Chef Supervisor.

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. Possibilities for promotion to Assistant Pastry Chef Supervisor.

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.Possibilities for promotion to Pastry Man.

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.

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. Possibilities for promotion to Baker Supervisor.

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. Possibilities for promotion to Assistant Baker Supervisor.

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. Possibilities for promotion to Baker.

Galley Cleaner (cleaning and maintenance of assigned galley stations) - entry level position, no experience required. Minimum English Language skills required. Possibilities for promotion to Assistant Cabin Steward (see Housekeeping Department).

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. Possibilities for promotion to Assistant Cabin Steward (see Housekeeping Department).

Source: Cruise Line Jobs; Cruise Job Finder