Sous Chef – Assistant HOD
River Advice
Sous Chef is a key leadership position within the kitchen team on a cruise ship. This role involves assisting Executive Chef or Head Chef in managing all culinary operations, ensuring high standards of food quality, safety, and presentation. The Sous Chef is responsible for overseeing kitchen staff, coordinating meal services, and ensuring efficient and smooth operations within the galley. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional dining experiences for guests.
Chef de Partie - Hot Station Chef
River Advice
Chef de Partie (Hot Station Chef) is responsible for overseeing and executing the preparation of hot dishes in the galley. This role involves managing the hot station, ensuring the timely and high-quality preparation of meals, and maintaining kitchen hygiene and safety standards. The Hot Station Chef plays a key role in delivering exceptional dining experiences to guests while working within a team to support overall kitchen operations.
Chef de Partie – Cold Kitchen Chef
River Advice
Chef de Partie (Cold Kitchen Chef) is responsible for overseeing the preparation and presentation of all cold dishes, including appetizers, salads, cold meats, and desserts. This role requires a strong understanding of culinary techniques, excellent organizational skills, and the ability to work efficiently in a high-paced environment. The Cold Kitchen Chef ensures that all cold kitchen operations adhere to the cruise line’s standards for quality, hygiene, and guest satisfaction.
Chef de Partie - Breakfast Chef
River Advice
Chef de Partie (Breakfast Chef) is responsible for overseeing the preparation and service of breakfast dishes. This role involves managing all breakfast operations, ensuring that dishes are prepared to the highest quality standards, and delivering exceptional service to guests. The Breakfast Chef will work closely with the culinary team to ensure a seamless and efficient breakfast service, adhering to the cruise line's standards and guest expectations.
Chef de Partie - Pastry/Baker
River Advice
Chef de Partie (Pastry/Baker) is responsible for managing the pastry and baking operations on board a river cruise ship. This role involves preparing a wide range of pastries, desserts, and bread items, ensuring high standards of quality, taste, and presentation. The Pastry/Baker will work closely with the culinary team to deliver exceptional guest experiences and maintain the cruise line's standards of excellence in the pastry department.
Kitchen Steward / Galley Utility
River Advice
Kitchen Steward (Galley Utility) is responsible for maintaining the cleanliness, organization, and operational efficiency of the galley (kitchen) area on a river cruise ship. This role involves dishwashing, cleaning, and general support tasks to ensure that the kitchen operates smoothly and adheres to high standards of hygiene and safety. The Kitchen Steward plays a crucial role in supporting the culinary team by ensuring all kitchen areas and equipment are properly cleaned and maintained.
Chef de Partie (f/m)
Sea Chefs river cruises
Chef de Partie is responsible for managing a specific section of the kitchen on a river ship, ensuring that all dishes within their section are prepared to the highest standards of quality, taste, and presentation. This role involves overseeing daily operations in their designated section, coordinating with other kitchen staff, and maintaining strict adherence to food safety and hygiene practices. The Chef de Partie plays a key role in delivering exceptional dining experiences for guests on board.
Demi Chef de Partie (f/m)
Sea Chefs river cruises
Demi Chef de Partie is responsible for assisting Chef de Partie in managing a specific section of the kitchen on a river ship. This role involves preparing, cooking, and presenting dishes within their designated section, ensuring high standards of quality, efficiency, and cleanliness. The Demi Chef de Partie also plays a key role in supporting the culinary team, contributing to the overall success of the kitchen operations and enhancing guest dining experiences.
Commis de Cuisine (f/m)
Sea Chefs river cruises
Commis de Cuisine is an entry-level position within the kitchen brigade on a cruise ship, responsible for assisting in the preparation and cooking of dishes under the guidance of more experienced chefs. This role involves working in various sections of the kitchen, performing tasks such as food preparation, cooking, and maintaining kitchen cleanliness. The Commis de Cuisine plays a key role in supporting the culinary team and ensuring that all dishes meet the high standards of quality and presentation required on board.