Chef

A number of chefs work on each cruise ship. The main chef positions include:

Executive Chef

The executive chef is responsible for the overall operation of the kitchen area including administration. Oversees the preparation of meals and performs quality control of all food that leaves the kitchen.

Relevant training and extensive experience is required.

Pastry Chef

The pastry chef prepares pastries and desserts. On some cruise ships, the pastry chef has staff working for him/her. He/she is also responsible for the display of the pastries and desserts served onboard.

Previous experience as a pastry chef is required.

Chef de Partie

The chef de partie prepares gourmet cuisine and sauces, manages food displays for buffets and in the restaurants. Extensive knowledge in international cuisine and creativity are required.

Sous Chef

The sous chef is in charge of maintaining food quality. Responsibilities include food preparation and cooking, in close co-operation with the executive chef.

Previous experience is required.