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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 experiencing culinary delights in all of our Food outlets. Leading a multi ethnical team, he/she is in charge of training and actively taking part in the technical development of the Kitchen brigade.

The main duities are:

- preparing the weekly schedule for the Galley Staff, designating special duties,
cleaning duties and time off.

- being accountable for achieving the Company budgets regarding food cost and inventory
levels; must investigate any deviation immediately.

- ensuring that food quality and portion controls are always in line with the Companies

- keeping the F&B Director informed on any manning needs and updates the crew
movement report.

- evaluating all his/her staff upon sign off and in the evaluation periods requested by the Company; assesses employees that are showing potential for further advancement
and develop their managerial level of responsibilities.

- visiting daily all food preparation areas and does food tasting to ensure quality and standards are up to company standards.

- meeting daily with the Sous Chef and 1 st Cook to forecast food production and
discuss the daily schedule.

- communicating any shortages or last minute changes to the galley staff.

- ensuring that food preparation is done according to the company recipes and USPH Internal Health

- setting up and maintains a training program for all Galley Staff with emphasis on their specific job and USPH rules and regulations.

- making a daily tour of the provision area ensuring that correct storing procedures are met and that there is no sign of spoilage.

- preparing at the end of each cruise in conjunction with the Provision Master and the F&B Director the food order for the next loading.

- spot checking all food outlets.

- maintaining menus and food quality up to Company standards and expectations.

- controlling food waste on a daily basis.

- making sure PH standards are followed.

-Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.- Serving as a role model to demonstrate appropriate behaviors.


-Must have finished a professional Hotel School with Certificate or at least 10 years experience in a large multi-outlet operations or Cruise ship Environment.

-At least 1 year in a large Hotel or Cruise ship Environment as Executive Chef plus 5 years on a Cruise Ship performing managerial positions

-Solid progression through all the Culinary Ranks including Catering and Banqueting sections

-Solid knowledge of current food trends

-Should have worked in multicultural operations.

- Creative , hands on attitude, leadership skills

- Ability to manage change effectively

- Ability to work under pressure and to handle stress

- Computer Skills, MS Word , e-mail and Excel

- Preferable Italian nationality

- English Knowledge (B1 level)

Education: High School or equivalent
Career Level: Manager