Straight Talk. Real Experience. No Bull-ship. 🚢✨
At Cruise Academy, we don’t just teach it - we’ve lived it. Founded in 2017 by seafarers for seafarers, we specialize in maritime training and shipboard recruitment for the global cruise industry.
We tell it like it is - the good, the bad, and the downright exhausting. No sugarcoating, no sales pitch - just real, honest insights from those who’ve been there. Because you deserve to know exactly what to expect before stepping onboard.
We are MLC Certified and proudly audited and approved by the UK Maritime & Coastguard Agency, ensuring the highest standards in training, recruitment, and compliance.
If you're serious about a career at sea, we’ll get you there - the right way.
Key Responsibilities:
* Successfully manage the Galley team during operational activities as directed by the Executive Chef.
* Supervise food product delivery in the Buffet Area, Bell Box, and Alternative Dining outlets, ensuring consistency through adherence to Company recipes, adequate production quantities, and correct execution methods.
* Regularly make professional and visible appearances in all Lido Deck and Alternative Dining food outlets as directed by the Executive Chef.
* Ensure menu options are available for passengers with special dietary requirements/requests and provide advice when possible.
* Actively participate in daily meetings with Galley management to discuss the previous day's operations, efficiency, and upcoming production and events.
* Manage operating times in collaboration with the Lido Manager to ensure that Lido Deck food outlets open on time.
* Collaborate with supervisors in other Galley sections to maintain a steady and cost-effective supply of food products in the Horizon Court.
* Control food consumption through portion and production control, ensuring adherence to Company recipes.
* Assist in maintaining compliance with all budgeted stock level targets to support cost control.
* Support the Executive Chef in providing appropriate training and orientation for all Galley staff, particularly those assigned to the Buffet Area.
Skills, Knowledge & Expertise:
* Degree in Culinary Arts from a recognized culinary institution or a three-year apprenticeship in lieu thereof.
* Minimum of five years of experience in large-volume hotel or culinary operations, preferably with cruise ship experience, including at least two years as an Executive Sous Chef or Chef de Cuisine.
* Extensive knowledge of international cuisines and demonstrable cooking techniques.
* Strong leadership and training abilities, with the capability to provide clear direction under pressure.
* Fluent in English, both verbal and written.
* Proficiency in MS Office and job-related computer software.
* Strong guest service foundation with the ability and willingness to deliver outstanding service to guests.
* Motivation to excel in all aspects of job duties and responsibilities.
* Excellent communication skills, with a warm, friendly, and professional demeanor.
* Ability to continuously surprise and delight guests throughout their cruise experience.
* Commitment to fostering a courteous and professional working relationship within a diverse cultural environment.
Contract:
* 6:2 Rotation (6 months onboard the ship, followed by 2 months of vacation).
* Single cabin accommodation.