
Galley Department
Job Descriptions
Executive Chef
Manages the purchasing, menu planning, preparation, and product inventory for the client account, trains and supervises kitchen staff, develops new products and recipes, monitors overall product quality. Responsible for the entire galley staff, food planning, quality control. Must demonstrate superior food preparation skills and have experience training and supervising food services employees. Three to five years experience at the Executive Chef level, eight to ten years in subordinate position on board and / or hotel and restaurant experience required. Very good English Language skills required. Culinary school education required.
Assistant Executive Chef
Responsible for the day to day operations of the galley staff, assisting the Executive Chef with the food planning, preparation and quality control). Four to five years in subordinate position on board and / or hotel and restaurant experience required. Good English Language skills required. Culinary school education required.
First Cook
Supervises second and third cooks, bakers, pastry cooks and provisions. Food preparation and cooking responsibilities as directed by the Executive Chef. Two to three years in subordinate position on board and / or hotel and restaurant experience required. Good English Language skills required. Culinary school education required.
Second Cook / Third Cook
Food preparation and cooking responsibilities as directed by the First Cook, supervises bakers, pastry cooks, cleaners and provisions. One or two years in subordinate position on board and / or hotel and restaurant experience required. Good English Language skills required. Culinary school education required.
Cook Trainee
Food preparation and cooking responsibilities as directed by the First Cook. Prior hotel / restaurant experience required. Culinary school education required. Good English Language skills required.
Crew Cook /Crew Cook Assistant /Crew Cook Trainee
Food preparation and cooking responsibilities for the crew as directed by the First Cook. Prior hotel / restaurant experience required. Culinary school education required. Good knowledge of English Language required.
Crew Cook Utility / Crew Messman
Cleaning, general maintenance as directed by the First Cook.Entry level position, some experience in the position required. Good English Language skills required.
Provision Master / Storekeeper
Responsible for the entire storage, ordering and distribution of all food supplies as directed by the Executive Chef. Food and beverage background essential, knowledge of accounting required. Good English Language skills required.
Assistant Provision Master / Storekeeper
Responsible for the storage, ordering and distribution of all food supplies as directed by the Provision Master / Storekeeper. Food and beverage background essential, knowledge of accounting required. Good English Language skills required.
Pastry Chef Supervisor
Responsible for the supervision of the pastry staff, oversees the developing and preparation of all pastries). Culinary background of no less than three years restaurant / hotel experience or prior experience in subordinate position on board required. Good English Language skills required.
Assistant Pastry Chef Supervisor
Responsible for the supervision of the pastry staff as directed by the Pastry Chef Supervisor, oversees the developing and preparation of all pastries. Culinary background of no less than three years restaurant / hotel experience or prior experience in subordinate position on board required.
Pastry Man
Pastry staff responsible for creating and preparing of all pastries as directed by the Pastry Chef Supervisor. Culinary background of no less than two years restaurant / hotel experience or prior experience in subordinate position on board required. Good English Language skills required.
Pastry Trainee
Pastry support staff responsible for assisting in the preparation and cooking of all pastries as directed by the Pastry Chef Supervisor. Cleaning and maintenance of pastry stations. Culinary background of no less than one year restaurant / hotel experience or prior experience in subordinate position on board required. Good English Language skills required.
Baker Supervisor
Responsible for the supervision of the baker staff. Controls the preparation and cooking of all bakery products. Culinary background of no less than three years restaurant / hotel experience or prior experience in subordinate position on board required. Good English Language skills required.
Assistant Baker Supervisor
Responsible for the supervision of the baker staff as directed by the Baker Supervisor. Assists in the preparation and cooking of all bakery products. Culinary background of no less than three years restaurant / hotel experience or prior experience in subordinate position on board required. Good English Language skills required.
Baker
Bakery staff responsible for preparation and cooking of all bakery products as directed by the Baker Supervisor. Culinary background of no less than two years restaurant / hotel experience or prior experience in subordinate position on board required. Good English Language skills required.
Baker Trainee
Bakery support staff responsible for assisting in the preparation and cooking of all bakery products as directed by the Baker Supervisor. Culinary background of no less than one year restaurant / hotel experience or prior experience in subordinate position on board required. Good English Language skills required.
Galley Cleaner
Cleaning and maintenance of assigned galley stations. Entry level position, some experience in the position required. Good English Language skills required.
Dishwasher / Pot washer
Cleaning and stacking of all galley and passengers dishes, pots, pans etc. Entry level position, some experience in the position required. Good English Language skills required.
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