As with the Food and Beverage Department, many of the entry-level jobs in the Galley Department are held by citizens of the flag country or personnel hired through agencies in non-industrialized countries. The higher paying positions available to Canadians, Americans and British include Executive Chef, Assistant Executive Chef and Sous Chef. When applying, be sure to emphasize your culinary training and experience. Any hotel or resort experience you may have is an asset.
The Executive Chef is responsible for all galley personnel, food planning and quality control. Depending on the cruise line, this position requires five to ten years experience in a similar atmosphere (ship, hotel or resort) and / or formal culinary training.
Assistant Executive Chef
The Assistant Executive Chef assists the Executive Chef with food planning, preparation and quality control. Depending on the cruise line, he or she must have three to five years experience in a similar atmosphere (ship, hotel or resort) and / or formal culinary training.
The Sous Chef assists the Executive Chef with menu planning and with supervision of the galley crew. He or she is responsible for all theme dinners and maintaining superior food quality.
The Cook with his team of assistants prepares the meals as instructed by the Executive Chef and Sous Chef.
Provision Master / Storekeeper
The Provision Master, or also known as the Storekeeper, ensures that adequate inventory is on hand by controlling requisitions and distribution. He or she maintains all food storerooms.
The Butcher prepares and stores the meat, poultry and seafood that will be made ready for passenger meals.
Chef de Partie
The responsibility of the Chef de Partie is to provide quests with the highest quality at an assigned station. He or she ensures that the equipment is kept clean, maintains stock levels by requisitioning food materials and meets daily with the Executive Chef and Sous Chef for menu planning.
The Baker Supervisor is responsible for the supervision of the bakery staff and overseeing the preparation and cooking of all baked products. The Baker Supervisor’s team consists of a Baker and an Assistant Baker.
Pastry Chef Supervisor
The Pastry Chef Supervisor is responsible for overseeing the production of all pastries for breakfast, lunch, tea time and dinner. He or she must also supervise the pastry team, make requisitions for ingredients and assist the Executive Chef and Sous Chef with menu planning. The Pastry Chef Supervisor has Assistant Pastry Chefs to help with this big task.