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Cruise Ship Culinary / Kitchen Jobs
 



Chef de Partie

Responsible for ensuring proper production of all menu items. Partner with Junior Sous Chef and Chef de Cuisine. Establish food quality standards during storage, production and service. Monitor and ensure opening and closing procedures fo...



Junior Sous Chef

nsure every food item leaving the Galley is of the highest quality in flavor and presentation. Lead designated culinary team of 12-20 crew members toward completion of daily work assignment, ensuring the highest level of guest satisfaction, crew ...



Senior Sous Chef

Senior Sous Chef required for 5 star ultra-luxury cruise line. Candidates must have a minimum of 2 years recent experience as a Sous Chef in a luxury Hotel / Restaurant or Cruise Ship. Able to speak, read and write fluent English. Strong l...



Sous Chef Tournant

Candidate must have a recent experience as a Chef de Partie in a luxury Hotel, Resort or Cruise Ship. Fluency in English is required. Application in English language including CV and cook certificates. Strong leadership skills and ability ...



General Galley Cleaner (Kitchen Hand)

The General Galley Cleaner is a junior position and requires you to clean prepare and service galleys in preparation for production and uninterrupted passenger service. Main duties of this position consist of the washing of all the materials used...



1st Baker - Upscale Cruise Line

The 1st baker is responsible for assisting the chief baker to ensure that the bakery production targets are met and the bakery team is producing high quality items for various outlets on the ship. The goal is to consistently delight and surprise the ...



EXECUTIVE CHEF

To be accountable for both operational duties and qualitative controls concerning the total Food Production on board a ship; he/she is responsible for the correct implementation of company procedures while ensuring that our international clientele is...



SOUS CHEF

Directly responding to the Executive Chef, responsibilities include administrative tasks of some sections of the Kitchen brigade on board a ship. He/she is responsible of the daily production of menus that are prepared according to the highest intern...



1° COOK

Directly responding to the Sous Chef, responsibilities include the organisation of a Galley section on board a ship. He/she is responsible of the daily production of the specific section and ensures highest international quality standards. He/she ens...



HEAD/ 1° BUTCHER

Directly responding to the Executive Chef, responsibilities include the organisation of the Butchery section on board a ship. He/she is responsible of receiving and ordering of goods. He/she runs the daily Butchery operation at the highest internatio...


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