Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 3 Culinary Careers in...

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Chapter 3

Culinary Careers in Cruise Lines



Learning Objectives1.Describe the types of food and beverage

services commonly found on a cruise ship.2.Compare and contrast working as a chef

on a cruise ship to working in a mainland restaurant.

3.Discuss potential advantages and challenges of working in a food and beverage department on a cruise ship.

4.Compare the earnings of a cruise ship chef to those of a restaurant chef.



Learning Objectives5. Describe the job outlook for chefs on cruise ships.6. Indicate the major purpose of the International

Council of Cruise Lines. 7. Read an interview and identify the interviewee’s

career path, current job functions, advice for culinary students, and comments on current trends.

8. Describe a typical organizational design for a large hotel food and beverage department.



The experience: large dining rooms, grand buffets including midnight buffets, unsurpassed garde manager, themed restaurants, many different styles and concepts of restaurants depending on the cruise line, grab-and-go outlets, in-room service.


Aboard ship, expect to:

Work 3 months on and 1 month off.

Work long hours, 12+ hours/day.

Have few living expenses.

Live and work in close quarters.


Potential Advantages While Working on a Ship

Travel to new places. Can be creative. Perform a wide range of cooking skills and

techniques and garde manger. Can learn a lot. Few expenses when on board.


Potential Challenges While Working On A Ship

Hours are long (12 hours/day +).

Tight quarters. Planning, especially

purchasing, must be accurate.

Keeping up with what the guests want.

Setting the tone for your staff.

Bad weather, seasickness, etc.


Potential Advantages or Challenges

Working 3 months on, 1 month off.

Hectic, busy environment with lots of pressure.

Physical strains.


2003 Earnings for Chef and Head Cooks on Cruise Ships*Average Hourly Pay Average

Annual $17.97 $37,390

Restaurant Chef/Head Cook earned $14.80/hour.

*SOURCE: 2003 OES National Industry-Specific Occupational Employment and Wage Estimates, Bureau of Labor Statistics, 2003.


Job Outlook for Chefs on Cruise Ships Cruise capacity is expected to increase

each year and offer excellent opportunities for employment.


International Council of Cruise Lines Represents the largest passenger cruise

lines and provides services to its members as well as ensures a safe and caring ship board environment for both passengers and crew.


John Dalton, Vice President of Hotel Operations, Clipper Cruise Line Career path: Culinary

school, cook on a cruise ship, hotel manager on a cruise ship, vice president of hotel operations for cruise line

Job functions: Responsible for food, drink, rooms service, housekeeping, decorating, maintenance, entertainment, management, marketing, sales, and human resource management.

Advice: Find a school that meets

your needs. Have a flexible game

plan. Discipline is essential to

meet your goals. Trends:

“I think the next place for us to go is to make service commensurate with the food that’s going out.”


Organizational Chart – Cruise Ship

Figure 3-1


Career Paths

Figure PO 1-1


Education Path Advice

Figure PO 1-5

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 3 Culinary Careers in...

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