Superior: Captain regarding Ships safety management system and procedures.
Department Head: Excecutive Chef / Hotel Manager


2 years in a similar position on another cruise ship or in a Hotel/Restaurant.


  • In charge of production, presentation, organization and coast control of all food products.
  • Charing the responsibility for all products leaving the galley.

Task and responsibilities:

  • Assist in the planning, in the organization and in the preparation of all food products for the buffets, menus, a-la-carte and special events.
  • Coordination and professionalism in the use of manpower, machinery, utensils and material.
  • In charge of the professional use, cleaning and maintenance of the machinery and utensils in his working space.
  • Control during the production of quality and quantity as well as the control and recycling of the left over and the over production.
  • Correct storing of returned products of the galley and saving the filling up of the buffets etc.
  • Daily check of the merchandise on hand.
  • Continuing check of the quality, prepare norms for the purchasing.
  • Preparing and controlling of a correct requisition for the daily use harmonize with the Menu-/Buffet- and event planning.
  • Control of quality, quantity of the received products and their proper storing.
  • Adapt the rules of USPH and HACCP in the whole working area.
  • Information to the superior of all unregular activities in the Hotel Department.
  • Cooperation with other departments.
  • Integration in the Team and assistance and performance in special activities.

Meet Iman, Breakfast Cook, and hear about his Career on Board of our Ships.

I started my career as an utility in the hotel department. I completed my training and today I’m a certified cook and responsible for preparing the full breakfast.