pastry chef jobs on cruise ships

Pastry Chef Jobs On Cruise Ships

The Pastry Chef onboard a cruise ship is a member of the Galley staff  (the Galley is the term used to describe the kitchen on cruise ships) and is the  head of the Pastry and Bakery sections . The cruise ship Pastry Chef heads up a culinary brigade composed of Sous Chefs, Chefs de Partie and Demi Chefs de Partie. Ultimately, the  Pastry Chef reports to the executive chef on the cruise ship .

The cruise ship Pastry Chef is responsible for the day-to-day operation of the Pastry and Bakery sections and the  production of all pastry and bakery goods . Pastry Chef job responsibilities also include menu costing, portion standardization, supervision of food preparation and hygiene standards in the Pastry area. The principal job of the Pastry Chef on a cruise ship is to ensure the  production of all desserts , cakes, ice-cream, cookies, macarons, breads, croissants, danishes, muffins, tea-time gourmandizes and others pastry and bakery goods available to passengers and crew in the various food outlets and buffets found on the cruise ship.

Cruise ship Pastry Chefs are expected to produce from scratch fresh pastry and bakery goods daily for a population of up to  6000 passengers and crew . The various food outlets where pastry goods will be made available include, specialty restaurants, buffets, dining rooms, patisseries, special events, passengers suites and officers and crew mess outlets.

Cruise ship pastry chef recruitment

Cruise ship pastry chef job description.

The principal cruise ship Pastry Chef’s job is the production of all pastry goods which include desserts, cakes, pies, ice-cream, sorbets, cookies, macarons, breads, croissants, danishes, muffins, tea-time gourmandizes, and others pastry and bakery goods available to passengers in the various food outlets and buffets found on the cruise ship.

Other job responsibilities of a cruise ship Pastry Chef include:

• Management of the day-to-day operation of the Pasty and Bakery section of the cruise line culinary department.
• Management of a culinary team, duty allocations, time management, evaluation of performance of direct reports, training and coaching of direct reports.
• Ensuring that all produced Pastry and Bakery goods meet the high culinary standards and cost and quality control guidelines established by the corporate office of the cruise line.
• Production of low-fat, low calorie conversions, gluten-free deserts.
• Ensuring that all pastries, desserts and buffets are well displayed with a strong focus on decoration and aesthetics.
• Ensuring that all venues where Pastry and Bakery goods are made available to cruise line passengers and crew are properly replenished at all times.
• Monitoring all stocks for all ingredients required for the production of all Pastry and Bakery goods (sugar, flour, eggs, etc).
• Adherence and compliance with all hygiene, safety and environmental regulations and all guidelines established by company and governmental bodies such as USHP.
• Inventory management, waste management, cleanliness of all working areas, handling and care of all equipment in the Pastry section.

Sous Chef Pastry Virgin Voyages

●    Provide an epic experience for our guests at all times

●    Assists with the quality and cost of food production ensuring set budgets are achieved and maintained

●    Monitors the entire Patisserie and Bakery operations performance onboard including but not limited to procurement, galley, storing and guest satisfaction as it pertains to food and service

●    Assists the Executive Pastry Chef in establishing and developing a highly motivated, pro-active Pastry and Bakery team that deliver the highest quality orientated service product delivering a cost-effective and ethical operation

●    Works closely with the Kitchen Steward in order to accomplish tasks related to inventory, equipment, control and maintenance, USPH rules and regulations, training and reinforcement

●    Supervises and carries out regular checks of all pastry outlets ensuring that opening/closing hours and standards of service are achieved

●    Ensure that all Pastry & Bakery areas are maintained in accordance with company policy, USPH, SMS, HACCP and safety and environmental regulations

●    Assists with developing and maintaining par stocks for food product and equipment in their area

●    Assist and work with the Corporate Chefs, Executive Pastry Chef in Pastry Menu implementation and delivery

●    Carries out training, coaching and mentoring of the Pastry and Bakery team and ensure

deputies follow suit

●    Monitors the appearance and cleanliness of all Pastry and Bakery team members

●    Responsible for the correct storage and cold storage of all products within the Pastry

and Bakery area according to company standards

●    Inform the Executive Pastry Chef of all relevant issues regarding the Pastry and Bakery operation requesting the appropriate support

●    Assists in the creation of celebration cakes and desserts for special occasions onboard

●    Ensures that any Sailor requests for special food requests, diets or allergies are adhered to

●    Reports to Executive Pastry Chef any defects or repairs that affect the daily operation in their area and that potentially violate USPH and/or SMS requirements

●    Conducts regular spot-checks and inspections of USPH and other Public Health

requirements within their area

●    Assists in the preparation and delivery of cooking demonstrations and event for the

●    Pastry and Bakery area

●    Creates and implements the Pastry and Bakery crew rotas ensuring that each outlet has the required manpower to deliver a high-quality service

●    Creates all food requisitions for their area, avoiding overstocking in the galley storage spaces and unnecessary wastage

●    Controls food wastage in their area to ensure costs are kept to a minimum

●    Ensures ILO Work & Rest hours are followed and entered into the timekeeping system accurately

●    Ensures all outlets are following the portion control charts for Pastry and Bakery goods

●    Responsible for the general cleanliness of all Pastry and Bakery outlets in conjunction with the Sanitation Officer and Kitchen Steward

●    Responsible for providing the Crew Dining area with a high-quality selection of pastries

and bakery goods for all meals

●    Carries out recipe reviews and where improvements and/or corrections are required, communicates with the Executive Pastry Chef

• ● Minimum 7 years’ experience as Senior Pastry Chef/Chef Patissier/Pastry Sous Chef onboard a Cruise ship or 4/5* hotel/resort
• ● Excellent organizational skills and able to juggle several operations in one go
• ● Demonstrated experience in motivating, leading and engaging a diverse workforce to increase synergy and improve productivity
• ● Experience of budgeting and cost control, including working with Inventory reports, food cost reports and monthly financial statements
• ● Comprehensive knowledge of pastry and bakery techniques and skills
• ● Strong written & verbal skills
• Primarily responsible for the entire preparation / set up of the World Cafe Buffet and assisting the Executive Pastry Chef for any additional assignments.
• Responsible to maintain quality and consistency in taste, presentation and appearance according to recipes and pictures; any possible discrepancies are to be rectified immediately.
• Responsible to control and maintain all Pastry equipment distributed to his / her staff, ensuring that it’s cleaned / sanitized and returned in an acceptable and proper condition after each use.
• Responsible for all Pastry Equipment in terms of cleaning, handling and storage. Any damages and / or malfunctions must be justified, recorded and reported.
• Passport or ID card

Pastry Chef (Cruise Ships)

Job offer description.

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APPLY NOW WITH  hermesrecruitment.com

As a Pastry Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef. A Pastry Chef will also be required to plan production and develop seasonal offerings. Responsible to create high-quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product. Also, assist in the production and maintenance of par stocks of pastry and dessert with proper rotation of products and maintain the highest cleanliness and hygiene standard in the pastry and bakery section.

DUTIES & RESPONSIBILITIES

Preparation and distribution of all daily meals

Responsible for a kitchen section

Co-responsible for achieving and maintaining the company's standards and budgets

Assistance to the Executive Chef in ordering food supplies

Co-responsible for proper storing of food, kitchen supplies and stock

Co-responsible for impeccable cleanliness, hygiene and tidiness

Co-responsible for meeting the HACCP standards

Assistance with undertaking inventories as per company's directives

Participation in training programs

A regular presence in the restaurant at the buffets

QUALIFICATIONS & REQUIREMENTS

Valid EU passport

Fluently spoken English or German

Hospitality degree will be considered an advantage

Previous experience in luxury establishments

Pleasant and communicative character

Professional attitude and appearance

Reliability and hard work

Great team spirit

REWARDS & BENEFITS

Competitive salary and bonuses depending on qualifications and expertise

Seasonal or permanent employment

Medical and Social Insurance

Accommodation and meals

Flight tickets refund upon successful completion of the contract

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About company

Hermes Recruitment offers consulting, hiring and placement services focused on the Hospitality industry. A fresh and customized approach when it comes to sourcing suitable Hospitality employees for upscale hotels and luxury river cruise ships sailing in Europe. Our array of services include consultancy in identifying work force planning, sourcing, screening and interviewing candidates based on… Find out more

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• Marine Operations
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Set sail with Carnival Cruise Line and help us bring the FUN to life aboard one of our fantastic vessels as a Sous Chef - Pastry. You will form part of the Culinary Arts management team and lead the pastry and bakery operations of the ship.

Position Duties and Responsibilities:

• Must have comprehensive knowledge of Pastry & Bakery operations.
• Precise knowledge of all product specifications in use
• The ability to coach, mentor and develop personnel and their work is a necessity
• Clear and implemented knowledge of food quality standards
• Clear and implemented knowledge of food presentation standards
• Comprehension of all work divisions of all core Pastry/bakery operations
• A clear understanding of cost management and profitability of the operation
• Maintain a clear understanding of the operation’s revenue goals
• Maintain a progressive training program toward talent development
• Clear and practiced understanding of inventory management and food ordering
• Clear and practiced understanding of all products in use and stock rotation
• Clear and practiced understanding of post-loading inspections and product specifications
• Maintain clear and practiced understating of stock ordering operations and accounting principles
• Ability to motivate the assigned team toward the achievement of goals
• Maintain a positive working relationship with all parts of the Food Operations and Ship departments
• Ability to promote and enhance product and guest experience
• Ability to resolve guest issues with either direct contact or via consultation.
• Should have a clear and practiced understanding of all USPH policies applicable
• Should have a clear and practiced understanding of all Health and  Safety policies applicable
• Should have a clear and practiced understanding of all Environmental policies applicable
• The ability to create and manage Teamwork Schedules is a requirement
• Provide feedback through Performance Appraisal systems
• Must monitor and enforce applicable IMO regulations associated with operations
• Liaise with Culinary Arts management toward the achievement of all above
• Must successfully complete food trials and product reviews assigned by the Executive Chef
• Willingly execute any other assigned or delegated tasks

Position Minimum Requirements:

• Ideally, the candidate must have a Bachelor's in Hotel Management or an equivalent in Culinary Arts
• Ability to clearly communicate in English, both verbal and written
• Cruise line experience comparable to CCL or work exposure at a 5-star property at minimum with multiple dining venues is a requirement where the last position held is at Pastry Chef or equivalent
• Experience of the following:
• Fine dining desserts and advanced plating techniques
• Formal dining desserts and plating techniques
• Petite fours, Mignardises and Friandises
• Advanced chocolate and confectionery
• Advanced buffet desserts and presentations
• Advance Ice Creams, sorbets, and gelato
• Advanced bakery techniques, including French and Italian bread and sourdough
• Advanced Viennoisserie
• Intermediate sugar and chocolate arts are desirable
• Demonstrated knowledge of  manpower scheduling and duty rosters
• Practiced exposure to cost management and should have been responsible/ participated in achieving set cost goals
• Demonstrated exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program

Undergo assigned trainings to develop skills & knowledge for the future positions.

Report any equipment malfunction, difficulties & concerns to the supervisor on duty.

Follow additional duties, other than listed in the job description, assigned by management due to the operational needs/shortages/changes.

Ensure beverage stations are full at all times and cleaned daily.

Engage in light conversations with guests always greet them with a smile.

At least 5 years of experience in similar roles is required.

Fluency in spoken English to connect with guests is required.

Minimum guest interaction might be required.

You must pass a Seafarers Medical Fitness Examination.

You focus on continuous improvement and collaboration.

Sous Chef - Pastry

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This position may also be called: Pastry Man, Assistant Cook – Pastry, Confectioner, Pastry Trainee

The Pastry Chef is the person behind the creation of many of the well-known fancy desserts and other delicious pastries on the cruise ship. On a large ship they have to work with others, but on a smaller ship, they will often work alone.

The Pastry Chef may be in charge of the Pastry department, or may answer to a Pastry Chef Supervisor on some larger ships. They are responsible to ensure the best quality in their creation of the many delicacies in their ship’s restaurants:

• Ice creams.

Applicants for the Pastry Chef position need to have a Culinary Diploma, and possibly may need to meet patisserie qualifications. A minimum of two years of experience is needed in a five-star luxury hotel or similar establishment. You will also need to speak good English, have leadership abilities and computer knowledge. Promotions are possible.

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Culinary Jobs On Cruise Ships

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With all of this food preparation and dining, there has to be a team responsible for cleaning up after the passengers and cooks. A cleaning crew (utility division) washes all of the dishes and tableware (including the pots and pans), changes the table cloths, vacuums the floors, and cleans the windows and bar areas. In general the galley department offers the following cruise ship jobs: Executive Chef / Chef De Cuisine, Executive Sous Chef, Sous Chef, Chef De Partie, Demi Chef De partie, Commis 1 (First Cook), Commis 2 (Second Cook), Commis 3 (Third Cook), Cook Trainee, Crew Cook / Crew Cook Assistant / Crew Cook Trainee, Crew Cook Utility / Crew Messman, Provision Master/ Storekeeper, Assistant Provision Master/ Storekeeper, Pastry Chef , Assistant Pastry Chef, Pastry Man, Pastry Trainee, Baker Supervisor, Baker Trainee, Galley Steward / Galley Cleaner, Dishwasher / Pot Washer. Read below the various Chef job descriptions and salary ranges.

Executive Chef

The Executive Chef is responsible for the entire galley staff, food planning, quality control, directs all the culinary and associated activities throughout the vessel either personally or through subordinate managers and supervisors. He/ she reports to the ship's Food and Beverage Manager and...

Executive Sous Chef

Job description: responsible for the day to day operations of the galley staff, assisting the Executive Chef with the food planning, preparation and quality control. He/ she communicates with the Executive Chef on daily basis, reviews menus to estimate food and time requirements. He/ she meets with the Sous Chef to review guest comments to implement revisions and improvements. The Executive Sous Chef manages the financial aspects of the assigned food operation, prepares a variety of reports and letters utilizing personal computer system and equipment. He/ she trains and monitors all levels of cooks and chefs for proper skill and service. She/he collaborates with the Executive Chef to plan menu requirements, serving arrangements, guest comments and other related details and also collaborates with the Provision Master to ensure the highest quality, delivery and storage of all food items. Cruise Ship Executive Sous Chef Job Requirements : five to seven years in subordinate position on board and/or 4-5 star hotels, restaurants or high volume food service facilities. Managerial experience required. Must posses the ability to manage international staff in a positive and productive manner. Must speak English clearly and distinctly, write and read English in order to understand written procedures, give and receive instructions in written and verbal forms. Approved certification or culinary school degree-granting program completion required. Executive Sous Chef salary range: $3800-6500 U.S. per month, depending on the cruise line. Possibilities for promotion to Executive Chef position.

Job description: the Sous Chef is responsible for the day to day operations of the galley staff, assisting the Executive Chef with the food planning, preparation and quality control. The Sous Chef Manages and coordinates activities of various workstations engaged in preparing, timing and cooking. He/ she reviews food requisitions from the various workstations and forwards to Executive Sous Chef for final approval. The Sous Chef monitors the assignment of duties and responsibilities to employees. He/ she observes and evaluates employees and work procedures to ensure quality standards and services are met. The Sous Chef manages the financial aspects of the assigned food operation, prepares a variety of reports and letters utilizing personal computer system and equipment. Trains and monitors all levels of cooks and chefs for proper skill and service. The Sous Chef recommends measures to improve work procedures and employee performance to increase quality of food and job safety. Sous Chef Job Requirements : five to seven years in subordinate position on board and/or 4-5 star hotels, restaurants or high volume food service facilities. Must speak English clearly and distinctly, write and read English in order to understand written procedures, give and receive instructions in written and verbal forms. Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc. Approved certification or culinary school degree-granting program completion required. Cruise Ship Sous Chef salary range: $3400-5800 U.S. per month, depending on the cruise line. Possibilities for promotion from Sous Chef to Executive Sous Chef position.

Chef De Partie

Demi Chef De Partie

Job description: the Demi Chef de Partie is responsible to assist the Station Head or Sous Chef in contributing to the overall success of the assigned station. He/ she meets with the assigned station-head, the Chef de Partie or Sous Chef on daily basis to review the requirements of the meals and time frames for restaurant service. The Demi Chef de Partie knows and operates all equipment according to standard operating procedures. He/she performs multitask activities in food preparation including setting up of mis en place for daily menu requirement as well as ensures that all food on plates is correctly portioned and served uniformly. The Demi Chef de Partie must be able to explain menu ingredients and preparation techniques when working buffet areas. Demi Chef De Partie Job Requirements : minimum two years experience cooking and preparing food in a 4 or 5-star hotel, restaurant or high volume food service facility required. Good English language skills required. Culinary school education required. Cruise Ship Demi Chef De Partie salary range: $2700-3700 U.S. per month, depending on the cruise line. Possibilities for promotion from Demi Chef de Partie to Chef De Partie position.

Culinary Administrative Assistant

Job description: the Culinary Administrative Assistant is a two stripe officer acting as a secretary and providing administrative work to the Executive Chef and Galley management, such as checking and answering emails, posting notices, composing routine letters and correspondence, printing out ratings reports and comment cards, scheduling appointments, maintaining filing systems, distribute emails and fax messages as required. The Culinary Administrative Assistant works in close cooperation with the Crew Purser’s office to familiarize new crew members with their assigned accommodations, uniform shop, crew laundry and other facilities onboard the cruise ship. She/ he operates computer equipment, software and printer to perform necessary word processing functions and utilizes spreadsheet software packages for basic mathematical formulas and graphic presentation of information. Facilitates, schedules and coordinates all departmental training activities, seminars and all other work related activities with the employees and the respective trainers. Maintains and files all departmental related reports, USPH related logs and records i.e., Time & Temperature Control Sheets, USPH Training Attendance and Schedules. Culinary Administrative Assistan Job Requirements : high school diploma required, university degree preferred. Two to three years of word processing experience in a secretarial capacity preferred. Knowledge of standard office procedures and organization skills as well as ability to operate basic office equipment, including telephone, copy machine, fax, adding machine. Working knowledge of computers with emails Microsoft Word, Excel and related printers and equipment required. Culinary Administrative Assistan salary range: $1900-2300 U.S. per month, depending on the cruise line.

Commis 1 / First Cook

Job description: the Commis 1 / First Cook supervises Commis 2 and Commis 3 (second and third cooks). Food preparation and cooking responsibilities as directed by the Demi Chef De partie and Chef De Partie. The First Cook organizes and prepares mis en place, measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. The Commis 1/ First Cook works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing and steaming. He/ she performs multitask activities such as wash, peel, cut and shred fruits and vegetables. The Commis 1/ First Cook butchers chicken, fish and shellfish. He/ she cuts, trims and bones meat prior to cooking or serving. The First Cook must be able to explain ingredients in the menu and preparation techniques while working in buffet areas. Commis 1/ First Cook Job Requirements : two to three years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility. Ability to read, interpret, demonstrate culinary fundamentals and knife skills, sound knowledge of food handling procedures and food ingredients from international classical dishes, ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers required. Good English language skills required. Commis 1/ First Cook salary range: $1900-2500 U.S. per month, depending on the cruise line. Possibilities for promotion to Demi Chef De Partie position.

Commis 2 / Second Cook

Job description: food preparation and cooking responsibilities as directed by Commis 1, Demi Chef De partie and Chef De Partie. Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing and steaming. Perform multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cut, trim and bone meat prior to cooking or serving. Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas. Cruise Ship Commis 2 / Second Cook Job Requirements : two to three years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility . Ability to read, interpret, demonstrate culinary fundamentals and knife skills, sound knowledge of food handling procedures and food ingredients from international classical dishes, ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers required. Good English Language skills required. Commis 2 / Second Cook salary range: $1600-2200 U.S. per month, depending on the cruise line. Possibilities for promotion from Commis 2 (Second Cook) to Commis 1 (First Cook) position.

Commis 3 / Third Cook

Job description: food preparation and cooking responsibilities as directed by Commis 1, Commis 2, Demi Chef De partie and Chef De Partie. Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing and steaming. Performs multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cuts, trims and bones meat prior to cooking or serving. Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas. Cruise Ship Commis 3/ Third Cook Job Requirements : two to three years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility . Ability to read, interpret, demonstrate culinary fundamentals and knife skills, sound knowledge of food handling procedures and food ingredients from international classical dishes, ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers required. Good English Language skills required. Commis 3 / Third Cook salary range: $1400-1800 U.S. per month, depending on the cruise line.one or two years in subordinate position on board and / or hotel and restaurant experience required. Fare English Language skills required. Possibilities for promotion to Commis 2 (Second Cook) position.

Cook Trainee

Food preparation and cooking responsibilities as directed by the First Cook - prior hotel / restaurant experience required. Culinary school education required. Basic English Language skills required. Salary range: $800-1200 U.S. per month, depending on the cruise line. Strong possibilities for promotion from Cook Trainee to Commis 3 (Third Cook) position.

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. Basic English Language skills required. Salary range: $900-1200 U.S. per month, depending on the cruise line. Strong possibilities for promotion from Crew Cook/ Crew Cook Assistant/ Crew Cook Trainee to Third Cook position.

Crew Cook Utility/ Crew Messman

Cleaning, general maintenance as directed by the First Cook - entry level position, no experience required. Very basic English Language skills required. Salary range: $600-900 U.S. per month, depending on the cruise line. Possibilities for promotion from Crew Cook Utility/ Crew Messman to Buffet Steward position.

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. Salary range: $1900-2400 U.S. per month, depending on the cruise line.

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. Good English Language skills required. Salary range: $1600-2100 U.S. per month, depending on the cruise line. Possibilities for promotion to Pastry Chef Supervisor position.

Cruise Ship Pastry Chef

Pastry trainee.

Pastry support staff are 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. Basic English Language skills required. Salary range: $800-1300 U.S. per month, depending on the cruise line. Possibilities for promotion to Pastry Chef position.

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. Salary range: $1800-2300 U.S. per month, depending on the cruise line.

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. Salary range: $1600-1900 U.S. per month, depending on the cruise line. Possibilities for promotion to Baker Supervisor position.

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. Fare English Language skills required. Salary range: $1200-1700 U.S. per month, depending on the cruise line. Possibilities for promotion Assistant Baker Supervisor position.

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. Basic English Language skills required. Salary range: $900-1300 U.S. per month, depending on the cruise line. Possibilities for promotion to Baker position.

Cruise Ship 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. Salary range: $1500-1800 U.S. per month, depending on the cruise line.

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. Salary range: $1200-1600 U.S. per month, depending on the cruise line. Possibilities for promotion to Provision Master/ Storekeeper position

Galley Steward/ Galley Cleaner

Cleaning and maintenance of assigned galley stations - entry level position, no experience required. Minimum English Language skills required. Salary range: $500-700 U.S. per month, depending on the cruise line. Possibilities for promotion to Assistant Cabin Steward position (see Housekeeping Department).

Dishwasher/ Pot Washer

Cleaning and stacking of all galley and passengers dishes, pots, pans etc.) - entry level position, no experience required. Minimum English Language skills required. Salary range: $500-600 U.S. per month, depending on the cruise line. Possibilities for promotion from to Assistant Cabin Steward position (see Housekeeping Department).