Supervises day-to-day culinary functions in a specific galley section, maintaining high standards in food preparation and presentation.

Provides guidance to junior chefs and assists in developing their culinary skills and efficiency.

Monitors output for portion control and recipe consistency, helping minimize food waste and maintain quality.

Enforces hygiene and food safety rules across the team, ensuring strict compliance with USPH and HACCP protocols.

Supports the Executive Chef in menu delivery, stock checks, and staff coordination, stepping in as leader when required.

Leads a specific kitchen section aboard a cruise ship such as grill, pastry, or sauce ensuring top-quality food production and seamless operations. They supervise Demi Chefs and Commis Chefs, assigning duties and guiding the team to meet recipe standards, timelines, and portion control. The CDP upholds USPH and HACCP hygiene protocols, ensuring food safety and organized, clean workspaces. Daily responsibilities include managing ingredients, requesting supplies, and coordinating with other sections and Sous Chefs for efficient meal service. A culinary diploma and expertise in various cooking techniques are required. Leadership in diverse kitchen teams, proficiency in English, and problem-solving skills are essential. Familiarity with inventory tools and business acumen to reduce waste and control costs is an advantage. The CDP plays a critical role in delivering exceptional dining experiences on board.

The Demi Chef de Partie supports the Chef de Partie in managing a specific kitchen section aboard a cruise ship, blending hands-on cooking with junior leadership duties. Responsible for preparing dishes to set standards, the DCDP assists in daily cooking, including slicing, marinating, and plating, while ensuring consistent quality and presentation. They can independently run the station in the Chef de Partie's absence, coordinating smoothly with other sections. The DCDP supervises and mentors Commis Chefs, assigning tasks and offering on-the-job training. They maintain strict hygiene standards (HACCP/USPH), monitor food temperatures, and ensure cleanliness at all times. Additionally, the role involves inventory assistance, quality checks, and minimizing food waste. The DCDP communicates with senior chefs and aligns their station's timing with overall meal service, playing a vital role in maintaining efficiency and excellence in a high pressure galley environment.

A Commis Chef is an entry-level cook who supports senior chefs by assisting in daily food preparation, cooking basic items, and maintaining kitchen hygiene. Onboard a cruise ship, they are essential to galley operations, handling miseen-place tasks like chopping, measuring, and assembling ingredients. Under supervision, they cook simple dishes, follow recipes accurately, and plate food while upholding presentation and taste standards. Commis Chefs maintain a clean, sanitized workstation, strictly following USPH and HACCP protocols. They assist in restocking, fetching ingredients, and adapting across kitchen sections as needed. Eager to learn, they observe and practice techniques to build culinary skills. Commis Chefs also ensure safe food handling, use protective gear, and follow safety guidelines. This role offers foundational experience for those pursuing a professional culinary career in a dynamic, high-volume environment.

The Garde Manger is the chef in charge of the cold kitchen on a cruise ship, responsible for preparing and presenting all cold dishes such as salads, appetizers, charcuterie, dressings, and buffet displays. This specialized role ensures every cold item meets the cruise line’s culinary and visual standards. Leading a team of pantry staff, the Garde Manger assigns tasks, trains on cold preparation techniques, and monitors quality and consistency. They manage inventory, order fresh ingredients, and ensure correct storage and stock rotation in chillers and freezers. The role includes setting up decorative buffet displays and maintaining strict hygiene standards, especially with raw or readyto-eat foods. Daily responsibilities also involve monitoring fridge temperatures and enforcing HACCP and USPH food safety protocols. The Garde Manger plays a vital role in delivering a premium dining experience through precision, creativity, and leadership in the cold.

Prepares and portions meat and poultry based on daily prep needs and the chef’s direction, ensuring readiness for service.

Manages cold storage areas by rotating stock using FIFO principles to preserve freshness and reduce spoilage.

Checks incoming protein deliveries, confirming quality and safe storage conditions upon receipt.

Maintains cleanliness and hygiene at the butchery station in accordance with health and safety regulations.

Coordinates with kitchen teams to supply cuts to various galleys, ensuring smooth meal preparation flow.

Produces fresh breads, pastries, and desserts each day, adhering to approved recipes and brand presentation standards.

Plans and follows a strict baking timeline to meet daily and event-specific demands across dining venues.

Keeps track of baking ingredients and reports restocking needs, ensuring optimal inventory management.

Maintains high hygiene standards in the bakery by cleaning tools, surfaces, and storage areas regularly.

Collaborates with senior chefs to introduce new bakery creations and contribute to the guest experience with creative presentation.

The Pastry Chef leads the pastry and bakery operations onboard, ensuring the creation of top-quality desserts, breads, and baked goods for both guests and crew. This role involves hands-on production, recipe development, and standardization to maintain consistent taste and presentation. The Pastry Chef supervises and trains a team of pastry staff, including Sous Chefs and Chefs de Partie, fostering skill development and high performance. They uphold strict hygiene, safety, and environmental standards in line with shipboard regulations (HACCP/USPH). Responsibilities also include monitoring ingredient inventory, placing orders, and minimizing waste. Additionally, the Pastry Chef collaborates with the Executive Chef to contribute to menu planning and execute special events and themed buffets. With creativity, precision, and leadership, the Pastry Chef plays a key role in elevating the onboard culinary experience through exceptional pastry artistry and efficient kitchen management.

The Galley Steward is responsible for ensuring the highest standards of cleanliness and hygiene in the ship’s kitchen areas, directly supporting the culinary team’s efficiency and safety. Key duties include cleaning and sanitizing all dishes, pots, pans, and utensils, as well as maintaining the cleanliness of kitchen equipment and workstations. They operate dishwashing and sanitation machinery, handle cleaning agents and food waste responsibly, and assist in basic food prep when needed. The Galley Steward must strictly follow all health, safety, and environmental guidelines, including proper use of chemicals and adherence to HACCP and USPH protocols. They may also perform additional duties as assigned by supervisors to ensure smooth galley operations. This essential role ensures a clean, organized, and compliant kitchen environment that supports the delivery of high-quality meals to guests and crew.