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Working on a cruise ship: Pay, hours, conditions, and secrets

Have you ever wondered what it would be like to work on a cruise ship? If so, you are obviously not alone. Even for those too young to remember “The Love Boat,” it looks like a glamorous and interesting job. Throw in all the “free” travel and it seems hard to beat, but cruise ships are also notorious for long hours and modest pay.

I’ve always wondered about all of this myself, so I recently asked a friend and fellow travel writer about her experiences after doing two 7-month contracts working on a cruise ship starting in Europe and ending in the Caribbean. Some of the answers are probably not what you’d expect, but it’s all interesting.

Take it away, Trekker…

Greetings everyone, I am Trekker, a lifelong traveler and pretty much a Jill of All Trades and Master of Nothing in Particular. At present I am working on cruise ships. I work for an Italian company and am the English Social Hostess.

The Social Host/Hostess is pretty much a ship’s ambassador for a specific language. We usually have the five main languages: English, Spanish, Italian, French, and German, covered by a native speaker of that language. Our job is to be there for guests when they need specific information as well as socialise with them and make sure they are having a good time.

We do the Embarkation and Disembarkation talks, translations, check the Daily Programs that are delivered to the guests each evening, support the Captain during Gala evenings, give ship tours etc…

So far I have done 2 contracts and am waiting on my 3rd. My first was 6 months long and on one of the smallest of our vessels, she can carry 2,300 guests and 700 crew. We sailed the Eastern Mediterranean, including Italy, Turkey, Israel Ukraine, and Greece.

The second was 7.5-months long and on the largest of our vessels, she can carry 4,300 guests and up to 1,700 crew. We sailed from Italy transatlantic to the Caribbean, spent 6 months there then sailed down to Rio De Jeneiro, Brazil. Even though the contracts are long and tiring, I am definitely interested in going back and just hope I get my requested location of South Africa.

How did you get the job?

As far as my journey, it involved lots of research and emailing and calling. When I visited the “boy” on the ship in Italy I also went to one of the offices there, but was told they could not help me as they only booked cruises.

I pretty much got the runaround for close to 10 or 20 phone calls. Finally I think I must have hit the limit of “gee she must be serious” and was given an email to send my resume and wait for an interview date. Also, most people at least have an idea of WHAT position they wanted to do. I, on the other hand, barely knew what positions there were. During the initial stages when asked what position I wanted, I just kept saying “something with guests.”

After about 6 months of runaround I was finally able to get a Skype interview. The interview lasted about 30 minutes and at the end I felt very confident. She had asked me all sorts of questions from my customer service background to how to answer a difficult guest without being disloyal to the company.

It took 2 weeks before I got my answer and, as you can see, if was affirmative, I would be embarking on a ship at the end of the year as the English Social Hostess. I was really excited, and honestly I hadn’t even known about this position when I started.

How many hours do you work per day and per week?

As the Social Hostess our hours vary from day to day depending on the kinds of duties we have. Our busiest days are embarkation days. We help with answering questions and collecting credit card bills (from 6am – 9.30am), in Europe we do the actual check in desk, we also help with disembarkation procedures, we often have ship visits and tours, not to mention embarkation welcome talks and much more. On those days we can be on the go almost non-stop from 6am to 11.30pm with only a few short breaks. You literally have to peel your uniform off on those days.

On most port days we work in the morning and evening (around 6-8 hours), if we go on excursion it can be an extra 3-11 hours, depending on the length of the excursion.

On sea days we have numerous odd jobs around the ship from lectures to quizzes to “walk the line” (essentially being a mobile guest service agent). Every day there is the mandatory translations, checking the daily program and socialising. In a nutshell our days most likely average between 6-10 hours but can be as many as 15 hours or more.

What about hours of other jobs?

Hours vary quite drastically from job to job. The Dance Instructors for example only worked about 5 hours a day, and perhaps 7 hours on sea days, if that.

The reception/guest service team had constant shifts of 8-12 hours, occasionally going to 14 hours if things were really busy.

Bar staff worked between 12-16 hours, sometimes more, they had some of the hardest work on the ship I believe.

Cabin Stewards and cleaning staff had set times to clean rooms a few times a day, but were pretty much on duty for most of the day in case one of their assigned guests called for a cleanup. Depending the size of the ship they could be designated between 10-20 rooms each.

Security would often work 24-hour shifts, sometimes longer on embarkation days.

For the most part I think the average number of hours in a day was around 10 for most crew members, but many times it would be a lot higher.

What were your living quarters like?

Most rooms for the normal crew were like inside cabins with bunk beds. On my first ship I was lucky because I got a porthole, natural light made a HUGE difference.

Most of us have one roommate but there are some cabins on the lower levels that 3 crew share.

Each room has a bathroom with a small shower, toilet and hand basin. Pretty much the cabins for crew have all your basic necessities but not much else.

The coolest thing was that all the walls in the ship are metal, so magnet collecting is a big hobby for crew members and decorating the room is always fun.

Common areas vary depending on ship. The smaller ship I was on only had 1 crew bar and it was a smoking bar. The larger ship had a crew bar (non smoking, with 2 tvs) and a crew disco (smoking with a dance floor and 2 tvs).

Finally there is a crew gym, with some basic equipment like weights, treadmill etc., that is open to crew most of the day and night.

Cafeterias, known as the mess, were split up depending on rank. Officers had their own, followed by staff and then crew. Each of the higher cafeterias had a small advantage, like an espresso machine in the Officer’s mess.

We had no kitchen where we could cook our own food, but we did have a microwave in the mess.

How well did you feel treated by the company?

This is the only cruise company I have worked for, so I don’t have much comparison. From what I have heard other companies do offer better perks, such as a fridge in the cabin, free beer and pizza at the crew party, free coffee and tea etc..

Just like any job we all wish we could make more money. I am making more as a Social Hostess compared to when I was a vet nurse, and since board and lodging are included I can save the majority of my pay.

We are one of the highest paying companies, from what I have heard, especially for the housekeeping, kitchen and wait staff. For most of the crew they also receive a bonus each month, after the “service charge” aka gratuity, that is automatically added to guests’ bills, is divided between them.

We have a lot of trainings, especially safety training. These include general emergency drills at least every 2 weeks, crowd control, boat drills, loading the life boats etc.

I think, just in general, some of these safety trainings should be more role play to simulate emergencies and dealing with guests, but it is also a tad difficult as we do these trainings when guests are onboard, and we wouldn’t want to freak any of them out.

Other trainings are job specific, for me there were a lot of customer service, presenting talks, phone etiquette, handling difficult situations etc.. There is often a lot of eye rolling during these trainings, but they are required and secretly we admit there is good info in some of them.

Time off is a tough one. In my position I did often get enough time off. Around 4-5 hours, sometimes more. In the middle of the day on port days meant we could go ashore and explore. Other crew were not that lucky, some of them never got to go off the ship. But a few departments do rotate a schedule to give half a day or a day off to their staff, if it does not conflict with service.

Most crew seem happy and we all end up making some amazing friends. The crew with the more hectic schedules tend to just barely get by, there are a lot of husbands or wives that do this to send a decent check home to the family. There are many who only get to see their children 2-3 months a year, but working on the ship provides a much better life for their families and so it seems like a fair trade.

There are many crew who become ship lifers, I have met folks who have worked in guest services or the restaurant for over 10 years. Once you get hooked to the relatively simple lifestyle (work, eat, sleep, and party) it can be very difficult to leave.

How is the food service for crew?

All food in the mess is free, buffet style with coffee (if you can call it that), tea and juice (we went through a period where there was only grapefruit juice….).

There are even days where you walk in and walk out to the crew store to buy some ramen. The food for crew is okay, but it could be better.

There is always plain rice and sambal for the Indian and Asian crew in the staff mess and in the Crew Mess they usually have (halal, kosher) options to meet cultural needs.

Luckily for some of us we can also go to the guest buffet to eat. But then again after 4 months even that food gets boring.

There is a crew store with a few basic things like hygiene, chocolates, ramen, canned products, medicine, even jewelry and watches.

What can you do during your time or day off?

Most likely if there was enough time off on a port day the crew would rush ashore in an attempt for free wifi and cheap food.

We could also do excursions, but often this was difficult to time with your schedule (unless it was part of your job like it was for me), and your supervisor had to contact the manager of the excursion dept and then if you went as an escort you needed the excursion uniform. There was a small discount for crew if they wanted to go as a normal guest, but it all depended on space.

Laundry was another off duty activity we performed.

Are there computers or wi-fi for crew on board?

Otherwise you could purchase internet time for your own device. Not as expensive as it is for the guests, but still up there (24 hours for $58). Often the ship wifi can be very slow or shut down half way through, so trying to make sure you logged out is very important.

Most of the ports had wifi, if guests asked where to go I told them to look for the crew members lining the sidewalk.

Considering room and board are included, how much do crew members need to spend and how much can they save?

Working on a cruise ship is a great way to save money and also a great way to spend money. I could save one third of my salary easily and have a decent amount to spend during the month before the next pay day.

Others like to buy all the latest gadgets, or the newest fashions, but for the most part if you had at least $200 to cover things like the occasional drink at crew bar, putting money on your laundry key and buying internet it still gave you a little to spend in each port.

There were many crew who would send their entire paycheck home.

Do crew members really get all those mandatory tips?

On every guest bill there is a service charge, usually US$12 per adult per day and US$6 for children. This is actually the gratuity that goes to the crew involved in the major service areas such as bar, restaurant and housekeeping.

Also included in this are the crew members who truly keep the ship going and who you never see, the cooks, the garbage guys, the laundry and many more. I have been told that the Captain also gets a small share, but as far as I know all of the service charge/gratuity goes to these crew members.

Departments such as Guest Services, Security and Entertainment (my department) do not take part.

While we do not recommend guests tip extra I have discovered there are usually 3 kinds, those who are happy to pay and leave it that, those who ask to have it removed as they wish to tip individuals (only problem with this is the support staff see none of those tips) and those who love the service so much that they tip above and beyond what is already on their bill.

There are also guests who tip bartenders for drinks as they go, usually more out of habit than anything else.

These tips can really make a difference to crew, often adding US$300 or more to their pay each month. However, if the crew have accrued warnings or had legitimate complaints against them, this “tip” money is partially withheld for that month’s pay.

Of course the departments left out would love to be on the recieving end of this bonus, but we make a lot more than the crew who do receive it, so ultimately it is fair.

What is the language situation like?

Even though our ship is an Italian company, English is the main language on board and all crew are required to have a working knowledge of the language. In fact, when we arrived in Miami all crew (1,300 of us) were interviewed one by one by a US corporate officer of the company to assess our English levels. We both giggled a bit when I went in for my interview and he asked me my position…luckily I passed!

For our company, especially, having a basic knowledge of Italian can also be helpful, but is not necessary. Crew who work for Guest Services are required to have at least 2 – 3 languages, but many have 5 or more that they are more than proficient at.

As the English Social Hostess I speak English and Afrikaans (the Dutch offshoot spoken in South Africa), I also have a basic understanding of a few other languages and am fairly good at using body language to understand and make myself understood (often resulting in quite a few laughs with guests).

How well does the crew get along and is there a social scene?

We have a weekly crew party, one in the crew disco and then, the following week, in a guest area with music played by crew who act as DJs and a bar with prices from the crew bar.

We also have things like crew bingo (not very popular), crew karaoke (quite popular) and very occasionally crew movies. Once every few months the theater entertainers perform one of their shows for us (which means they perform 3 times in one night) and maybe once every 6 months we have a talent show, you will be amazed at the talent our crew has.

I remember the first talent show I saw where one of my favorite buffet attendants (I called her my personal dessert chooser) sang and played the guitar, I didn’t even recognise her at first and my jaw hit the ground when I realised it was her.

Can you socialize with guests when off duty?

Socialising with guests outside of a work environment is not exactly encouraged, but if you are out and about and a guest invites you for a coffee there is nothing wrong with accepting.

I have made quite a few friends with the guests and even stayed in touch with a number of them. I have had repeaters on the ships who recognise me and get excited when they see me.

Other crew members will have regulars who often treat them like family and I have even seen some guests arrive and remember a crew member from years ago or request a certain waiter or cabin steward because they made a connection with that crew member on the last cruise.

In general how well do passengers treat the crew?

I would like to say that for the most part guests treat the crew equally and with respect, unfortunately this is not always so. We have our favorite amazing guests who treat us with respect and show appreciation, but there is an equal number of, well, assholes! The ones who yell at you and act like they are entitled royalty expecting you to bow to their every request.

I personally have had a passenger scrumple his bill up and throw it in my face when I did not speak German (I sighed and turned to the next person asking how I could help them). Another Italian passenger kept yelling me that it was my job to speak Italian, even though I was trying my best and could have answered his question if he had let me (I pointed to my name tag and stated that I was the ENGLISH Social Hostess).

The worst I think I have ever experienced was a couple who were so entitled I was almost in tears at how rude they were, they had also made complaints about every department on the ship claiming they “knew” people…. I really wanted to turn around and say “Attitude gives what attitude gets”, but had to take the high road and step back, way back, before I really told them what I thought.

The most amusing thing is, when faced with guests like these it is amazing how kind the guests behind them will be, feeling quite embarrassed that the previous person had acted like that.

I have not had anything too weird asked of me, that I can think of, occasionally a guest will ask me to go above and beyond, hunt down some luggage or research something for them. Of course there is always a crew member with some amusing story of a guest asking them to do something out of their job description.

How many crew members are ready to quit after their first contract?

There are a few number of crew who quit after their first contract shaking their heads and wondering why they ever thought working 15 hour shifts 7 days a week for 7-9 months seemed like a good idea. Others break part way through and run away screaming.

Others, like me, swear we will never do another contract, then once at home, sit impatiently at home waiting for news of which ship and location is next as we hear about all our friends embarking without us.

Then there are those who have been doing it for 10 years, 15 years or more, and I am not talking about an officer who has made this a career, I am talking about a cabin steward or waiter or butler, some just love the job and serving people, others provide for families back home, many come to sea to earn money and discover that time flies when out of the realm of “normality”.

An amusing tale of going back home was told to me by one of our captains who was heading home to Sorrento. We asked if his family was excited to see him, he said “they always are…for the first week, then it appears I interrupt their usual schedule and they look forward to me going back to sea.” He had been at sea for over 30 years.

What was the most surprising positive aspect about working on a cruise ship?

For me I would have to say the international dynamic onboard. Before I went to sea I would never have imagined meeting anyone from Slovenia or Macedonia, let alone discovering life long friends. Add to that a bunch of Romanian photographers, a group of South Africans, a Canadian, a couple of Mexicans, 2 Belgians, all the German hosts and hostesses I have met and many many more.

I have always seemed to feel more at home when I am faced with diversity and interacting with cultures other than what I am used to, and so I guess that the ship becomes a place that is more like home in many ways.

What was the most surprising negative aspect about working on a cruise ship?

One of the first things I was told by many experienced crew was “don’t trust anyone.” We all seem like friends but there are a number who will do anything to get ahead, in actuality it is very much like high school and there are a number of mean girls still out there.

Add to that the obvious sexual tension all over the ship, new meanings are given to statements like “come and watch a movie” or “let’s go somewhere and chat.” Hookups are left, right and center and honestly you can never trust that someone is being honest about their relationship status, and it’s not just ship boys!

In fact it is exactly like being back in high school, just in the enclosed environment of a ship. This could be bad, but it can also be amusing to sit back and watch.

Any quick tips for those considering work on a cruise ship?

• Go through the company if possible, versus a recruiter.
• If you love travel, give it a go at least once!
• Never trust anyone but keep your mind open!
• Explore as much of the ports as you can!
• Sit and watch the sunset or sunrise as often as you can!
• Talk and learn from your fellow crew members!
• Life is never too short to do something crazy like spend 6 months working 15-hour shifts 7 days a week, you never know who you will meet or where you will go!

Follow Trekker’s new cruise ship adventures and more at her blog,  Trailing Trekker’s Travels .

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Working on a cruise ship: Pay, hours, conditions, and secrets " --> All Comments

Went to Norwegian JF, to work out of Hawaii. Pay not great, long hours, so not sure if I will proceed.

thats a friggin crazy lifestyle… thank you for your article, i dont think it is for me

I would like to work in cruise, i have 2 years of experience in IT field. For whom i have to contact for apply

I would like to work on a cruise ship, i am in brazil living in CABO DE SANTO AGOSTINHO – PE, i am a fully qualified hairdresser, and barber, have loads of experience in security and Managing staff, computer literate and touch typist, I am scottish so speak english fluent, does anyone know where or who I could ask???

I want to work on cruise ship how to app

It’s best to contact the cruise line you are interested in working for. They each have their own hiring departments. -Roger

Having just completed a short Princess Cruise I can only say the staff are lovely people, the problems are with ignorant other passengers, some don’t even wash).

I left Michelin-starred restaurants to work as a cruise chef. We can feed 10,000 people a day and I'll never leave this job.

• Gary Thomas had never seen a cruise ship before he went to work as a chef on Oasis of the Seas.
• Thomas plans to work for Royal Caribbean until he retires and hates to think of leaving cruising.
• He oversees the meals across all 26 ships and shares why they'll never take prime rib off the menu.

This as-told-to essay is based on a conversation with Gary Thomas, the senior traveling corporate executive chef for Royal Caribbean. This essay has been edited for length and clarity.

I never thought I'd work in the cruise industry. I'd never even seen a cruise ship in person before I rolled up to Oasis of the Seas. It was the first cruise ship I worked on and the biggest ship on the planet when it was being built.

That moment will live with me forever. 

I've been the senior corporate traveling executive chef for 11 years and worked at Royal Caribbean for nearly 15. I oversee the culinary operations and 6,000 chefs across all 26 ships in the Royal Caribbean fleet. From menus and inventory to the day-to-day running of the kitchens in all our ships, I oversee it all. 

I head a corporate team of eight administrators who manage the 52 executive chefs on board the ships. Our team is responsible for making sure each ship can serve as many as 75,000 meals a day, seven days a week.

How I got into the cruise industry

I was always curious about cruises and whether the cooking standards were similar to kitchens on land.

Having spent 15 years working in specialty restaurants — like the luxury hotel restaurants at Claridge's and the London Michelin-starred restaurant Le Gavroche — I decided it was time to satisfy my curiosity.

In the early 2010s, I applied for a four-month contract as an executive chef for Royal Caribbean.

I was coming on board into a high position with no prior cruise experience. I was so nervous, I didn't think I'd last a week. Over a decade later, I'm still with Royal Caribbean. Taking this job was the best choice I ever made. 

What my day is like as an executive chef on board 

Ninety percent of my time is spent on board different vessels in our fleet. I'm usually on the same boat for two to three weeks, and occasionally I work from the Miami or UK offices. I'm based in Liverpool, where my family lives. 

I spend most of my day on calls and answering emails. I average between 1,000 and 2,000 emails a week. 

When I'm on a ship, I do some inspections with my executive chefs, culinary managers, and hotel leaders and offer ad hoc support. In the evenings, I walk around the ship with the executive chef and offer observational feedback.

Life as a chef on a cruise ship versus on land

People always judge the cooking on a ship. 

Our goal is to make sure that everyone's fed and watered — and leaves the ship 10 pounds heavier.

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We are responsible for feeding guests and crew alike. If our staff have full tummies and are satisfied, that translates positively into the guests' experience. 

As a chef on land, you only focus on your restaurant. But on board the largest ship on the planet, the 1,188-foot-long Wonder of the Seas , we have to feed nearly 10,000 people a day. 

This is the largest ship in our fleet. There are 33 kitchens on board, ranging from high-end specialty restaurants and steak houses to buffet areas, pizzerias, and sandwich shops. We also have a main dining room that seats up to 3,000 people. 

On land, your menus don't change much. Here, they change every day across the fleet. Our only fixed menus are the à la carte specialty-dining menus.

When you finish work at a restaurant or hotel at home, you can go home and switch off. As an executive cruise chef, I manage fleet operations seven days a week, 365 days a year.

I get normal annual leave, but it can be hard to switch off even on land. I'm still observing from afar. I don't mind it, though, because there's a good family spirit on board. 

We'd never mess with Royal Caribbean's signature dishes 

We have a product-development team that works with me and my team to develop menus across the fleet. They look at food trends and consumer insights on our dishes, and I do the culinary development with my team based on that. 

Some dishes might be introduced, some might be archived, and some might be tweaked. I listen to the guests more than I listen to anybody else.

There are a few signature dishes in the main dining rooms across the whole fleet that you just don't touch, like the garlic tiger shrimp, the escargot, and the prime rib, because they're so beloved by passengers. 

We'd be hanged, drawn, and quartered if we changed the prime rib.

How a kitchen on a cruise operates 

Everything we serve guests is produced on board. We butcher our own meat and fish, bake all our bread, and make all our desserts. 

For an Oasis-class ship, which carries up to 7,000 passengers, we load nearly $1 million worth of inventory onto the ship every seven days.

The fridges are a sight to behold. We operate a first-in, first-out system. Our target every seven days is for the fresh-produce fridges to be empty, ready to take on the new loading. 

I'll do this job until I retire

The people I've met while working as a cruise chef have inspired me, given me opportunities, and believed in me. You miss home, but there is a real family spirit on board cruise ships. It's one of the reasons I've stayed for so long.

I've been exposed to many cultures all over the world during my 15-year tenure. I estimate I've circumnavigated the globe over 100 times. These experiences are priceless to me.

I will 1 million percent do this job until I retire. I love my job and can't imagine leaving. 

Thinking about walking off the ship for the last time and knowing that I'm going home for good is scary, but I've got some good years left in me yet.

Watch: Why it costs $1 million a day to run one of the world's biggest cruise ships

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What is it like to Work as a Chef on a Cruise Ship?

Professional chefs enjoy a wide range of choices when it comes to work sites. These can include restaurants, institutional kitchens, private households, casinos, and hotels. If you're thinking of parlaying your love of cooking into a life as a chef , you might choose one of these settings. If you're dreaming of a somewhat more adventurous life, you might think of working on a cruise ship.

Why Work on a Cruise Ship?

Do you love to travel? Do you enjoy visiting different countries and meeting people from all over the world? Chances are, a life as a cruise ship chef can provide those opportunities. But most important, a cruise ship chef may have an opportunity to develop professional skills in a rigorous environment that will serve them well in any culinary setting.

Cruise ships typically feature several restaurants, with staff preparing many different types of food during a cruise. Yes, there are breakfast, lunch, and dinner, but also a wide variety of culinary offerings for special parties, buffets, poolside snacks, and other occasions.

Being a cruise ship chef can be demanding. Cruise ships aim for a high standard of culinary preparation, as food is one of the main focuses for the hundreds of guests on board for each cruise. Days can be long, with vast arrays and quantities of dishes to prepare. It's not unusual for a cruise ship to call on its staff to work every day during a three-month contract.

However, most cruise ships do provide ample opportunities for rest and recreation at the end of a shift, and then ship's employees look forward to lengthy time off – typically six weeks to two months – after completing their contract employment.

Job Opportunities on a Cruise Ship

Some of the typical job opportunities on a cruise ship might include the following:

• Executive Chef:  Oversees culinary operations and team, as well as presentations and preparation
• Baker:  Responsible for baking multiple daily bread presentations
• Cook:  All-purpose culinary work
• Pastry chef:  Preparation of a wide variety of pastries
• Sushi chef:  Preparation of sushi or other Asian-inspired cuisine
• Party chef:  Preparation of food for parties and special events
• Pantry cook:  In charge of food forecast and requisitions, budgeting, supervising staff, setting up cold displays at buffet stations
• Sous chef:  Second in command to the executive chef
• Culinary administrator:  Supervising staff, coordinating with the executive chef and other managers, overseeing budget, presentation, quality of food, and sanitation

Living on the High Seas

One of the perks that come with working on a cruise ship are living accommodations. However, as you might guess, accommodations on board a cruise ship are limited for staff, so expect to share space or live in tight quarters. Generally, as staff rise in rank and enter management, living accommodations become more generous.

Staff may also expect to partake in crew mess (cafeterias) for eating, laundry facilities, crew stores, and a pay system so you can manage your finances while at sea. In addition, most cruise ships are likely to provide crew with recreational facilities such as video games, a lounge area, WiFi, a crew bar, and a crew gym.

One great benefit of working on a ship is the opportunity to save money. Many cruise ship staffers report that while taking advantage of the free accommodations and food service, they are focused on their work, and don't spend much of their salary while fulfilling the terms of their contracts.

How to Become a Cruise Ship Chef

If working as a cruise ship chef appeals to you, the next step will be getting the experience and education you need.

Often, chefs get their start by enrolling in a culinary arts program at a college. Depending on the direction you want to focus on, you will learn basic culinary skills, as well as more specialized skills. Some of the coursework is likely to include the following: kitchen organization, cooking methods and principles, baking, pastry fundamentals, preparation of meat, seafood and poultry, nutrition and healthy cooking. Advanced studies will provide instruction on culinary artistry, baking and pastry arts, recipe and menu development, international culinary preparation, and plating and preparation techniques.

If you intend to become a manager, you will need to study kitchen sanitation and safety, purchasing and storeroom management, food service supervision, dining room and service management and supervision for food service.

The Culinary Institute of Virginia is joining us again at the Expo. We are so glad they are returning. #ECPI pic.twitter.com/3lE9PuxPFk — HR Transpo Expo (@hrtranspoexpo) May 24, 2016

All Aboard!

Are you ready to sail the high seas, cooking up a storm for waves of hungry cruise ship guests? With accelerated learning and a year-round schedule, you could graduate with a diploma in as little as 15 months. Contact an admissions counselor to see if an Associate of Applied Science in Culinary Arts degree at ECPI University is right for you. It could be The Best Decision You Ever Make!

DISCLAIMER – ECPI University makes no claim, warranty, or guarantee as to actual employability or earning potential to current, past or future students or graduates of any educational program we offer. The ECPI University website is published for informational purposes only. Every effort is made to ensure the accuracy of information contained on the ECPI.edu domain; however, no warranty of accuracy is made. No contractual rights, either expressed or implied, are created by its content.

For more information about ECPI University or any of our programs click here: http://www.ecpi.edu/ or http://ow.ly/Ca1ya .

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The Ultimate Guide to Working as a Chef on Ships

Have you ever wondered what it’s like to work as a professional chef on a cruise ship? If the answers is yes then this is your article. Below you will learn about all of the food-related positions on the ship. What are their duties and what it takes to become one?

All cooks on the ship belong to what is called the Galley department. Work in the galley is, usually, separated in two shifts. The night shift is tasked with making the pre-preparation of the food. This ensures that the day shift can focus solely on cooking the food. The day shift starts with the preparation of the breakfast and usually ends with dinner service. Work in the ships’ kitchen can be quite hectic but that is something you should expect. Every ship has a hierarchy or a chain of command and everyone on the ship has its place there. This is also true for everyone working in the kitchen. 

WHAT DISHES ARE SERVER ON CRUISE SHIPS

Before we dive into the positions let’s look at a few examples of what kind of dishes are being served on the ship. 

The Black Truffle Pasta Purseittes served on Disney Cruise Line

The Lollipop sushi on Celebrity Cruises

An overview of a restaurant on the Norwegian Escape

Now that you know about some of the most exciting dishes cooks prepare here are all of the positions on the ship.

Executive Chef

So what does the executive chef do? 

The executive chef is the captain of the kitchen. He is responsible for the work of the entire kitchen staff. He leads his team motivates and trains them. The executive chef is also the person who must evaluate the work of everyone in the kitchen and ensure high standards.

As the executive chef, you will also need to make sure that your kitchen is properly organized and maintained. Space on a ship is tight so storage should be utilized in the best way possible. You will also need to properly stock your kitchen. Unlike a usual restaurant located in a city if something runs out you can’t just place an order and have it delivered. Ships only resupply when they stop at a harbor. So you have to predict stocks in advance. 

The executive chef also ensures hygiene in the ship kitchen which must be in accordance with Hazard Analysis and Critical Control Points (HACCP) regulations.  These are a set of practices designed to prevent the contamination of food in every step from storage to preparation and serving.

As an executive chef, you will also be the face of the kitchen. Sometimes you will be participating in events and interact with guests. This creates a connection between the staff and the passengers and elevates the dining experience. 

What it takes to become an executive chef

You will need a culinary school diploma and some experience in the desired positions. It’s not a requirement to have previous experience on a ship but it’s definitely a plus. However, it is required that you’ve had at least two years of experience in 4 or 5-star hotels or restaurants on the position. 

Good command of English is also mandatory. Ship crews are often multinational but the language of communication on a ship is almost always English so you will need to ensure trouble-free communication.

Do keep in mind that becoming an executive chef is no easy task. You will need many years of experience. On top of that all of the organizational responsibilities and budgeting will fall on you. It’s not enough to be the best cook. You need to a great leader and a manager on top of being an excellent chef.

The executive chef answers to the Hotel Manager, Executive Travelling chef or Corporate Chef. 

Next down the line is the - 

Executive Sous Chef / Sous Chef / Jr. Sous Chef

The executive sous chef is the second in command in the ship kitchen.  When it comes to duties the executive sous chef has pretty much the same duties as the executive chef. You will be his right hand and must assist him at all times. Executive sous chefs also have the responsibility of relieving the executive chef when he is absent. This is important since work on the ship can be quite challenging, work hours can be long and rest is important. That is when the executive sous chef should be ready to step in and take charge. 

What it takes to become an Executive Sous Chef

The requirements for becoming an executive sous chef are pretty much the same as becoming an executive chef. 

Usually. you start as a Junior Sous Chef if you have less experience. From there you can work your way up the hierarchy and eventually get promoted. 

If you become an executive sous chef you will be answering to the executive chef.

Next up is the Cook. 

Cook / Jr. Cook 

The cook is the core of the kitchen. He is the one who is in charge of preparing all the tasty meals for the customers. Most ships will have their own menu cycle. As a cook, you will be preparing daily meals in accordance to that cycle. Aside from that, you will also have the responsibility of keeping your workplace nice and tidy. This is crucial since all personnel working in the kitchen must adhere to the HACCP regulations for hygiene on board.

Cooks on ships usually work in teams so be prepared to assist other members of the culinary and restaurant team. Be prepared to learn new skills on the job and from your colleagues. The fact that you have made it into the cruise company's kitchen does not mean there is no room to grow your skillset.

What it takes to become a cook

You will need a diploma from a culinary school to prove your experience as a cook. Other than that you will need to be fluent in English since you will need to be working in a fast-paced environment where proper communication is key. Most companies will require you to have at least two years of previous experience in 4 or 5-star restaurants.

The cook answers to the executive chef. 

Finally, you have two positions that bring a sweet side to the rough seas. 

Pastry chef

They say the tougher the job the sweeter the reward. And here is one position that brings all kinds of sweets to the ship. As the pastry chef, you are in charge of crafting beautiful desserts that your guests will dream of long after they have left the cruise ship. Just like the cook, you will be following a menu cycle. You also have the usual jobs of keeping your workspace organized and up to hygiene standards. 

The baker is the job that brings the sweet smell of freshly baked bread to the ship. When you are a baker you will be in charge of baked goods. This job is closely related to the pastry chef since a lot of desserts require baking. The difference is that you are also in charge of any baked breads that may serve as a side dish to the guests. When you gather enough experience and perform your duties well you can get promoted to Chief Baker. 

Both Pastry Chefs and Bakers can become Executive chefs, but they will need to start from the Junior Cook position and work their way up. During that time you will learn to prepare main dishes.

What if you don’t have previous experience in restaurants or hotels?

If you want to get on the ship and start working in the Galley immediately after graduating culinary school you can become a Kitchen Steward. This position is perfect for anyone who wants to get a feel of the ship’s kitchen. 

Also if you perform well in any junior position some companies may offer you further education and training so that you can rise up the hierarchy in the kitchen.

Valid documents you will need

Just like any job galley personnel need to have certain documents permitting them to work. Unlike a regular cook, chefs who work on ships travel constantly. If you want to work on river cruise ships that go round rivers within the EU you will need an EU passport. If you are not an EU citizen you will need to have a German work Visa. For people from Russia and the former Soviet republics, a Schengen visa is a requirement. So if you think the Galley is your place in on the ship feel free to check out all the free positions for galley personnel on our website

Ocean Ships

• Executive Chef
• Chef de Cuisine
• Chef de Partie
• Assistant Chef de Partie
• Assistant Cook
• Chef de Partie Sushi/Asian
• Assistant Baker
• Executive Pastry Chef
• Sous Chef Pastry
• Chef de Partie Pastry
• Assistant Chef de Partie Party
• Pastry Cook
• Assistant Butcher
• Kitchen Steward
• Head Cleaner
• Utility Cleaner

River Ships

• Commis de Cuisine
• Galley trainee

Mississippi Ship

• Executive Sous Chef
• Assistant Chef De Partie / Sushi
• Cook Pastry
• Assistant Chef De Partie/ Sushi
• Assistant Chef de Partie Pastry

Application process: what to expect

Stay up to date with the latest job opportunities.

How Much Does a Cruise Ship Chef Make? (2023 Salary Guide)

How Much Does a Cruise Ship Chef Make?

Cruise ship chefs are responsible for preparing and cooking food for passengers and crew members. They work long hours, often in demanding conditions, but they can also enjoy a high salary and a chance to travel the world. In this article, we’ll explore the different factors that affect a cruise ship chef’s salary, including experience, location, and the type of ship they work on. We’ll also provide some tips on how to become a cruise ship chef and get started on your own culinary adventure.

What’s the Average Salary for a Cruise Ship Chef?

The average salary for a cruise ship chef is around \$60,000 per year. However, salaries can vary significantly depending on a number of factors, including experience, location, and the type of ship they work on.

• Experience: Cruise ship chefs with more experience typically earn higher salaries. Entry-level chefs can expect to earn around \$40,000 per year, while experienced chefs can earn up to \$80,000 or more.
• Location: Cruise ship chefs who work on ships that travel to more expensive destinations typically earn higher salaries. For example, chefs who work on ships that visit Europe or Asia can earn more than those who work on ships that visit the Caribbean or Mexico.
• Type of ship: Cruise ship chefs who work on larger ships typically earn higher salaries than those who work on smaller ships. This is because larger ships have more passengers and crew members to feed, which means that there is more work for the chefs.

How to Become a Cruise Ship Chef

If you’re interested in becoming a cruise ship chef, there are a few things you can do to prepare.

• Get your culinary degree. The most important step in becoming a cruise ship chef is to get your culinary degree. This will give you the skills and knowledge you need to work in a professional kitchen.
• Gain experience. Once you have your culinary degree, you’ll need to gain experience working in a professional kitchen. This will help you develop your skills and learn the ropes of the industry.
• Get your sea legs. If you’re not used to working on a ship, it’s important to get your sea legs before you start working as a cruise ship chef. This will help you adjust to the motion of the ship and the long hours.
• Network. Once you have some experience under your belt, it’s important to network with other cruise ship chefs. This will help you learn about job openings and get your foot in the door.

Tips for Cruise Ship Chefs

Working as a cruise ship chef can be a rewarding experience, but it can also be challenging. Here are a few tips to help you succeed in this role:

• Be prepared to work long hours. Cruise ship chefs typically work long hours, often 10-12 hours per day. It’s important to be prepared for this and to manage your time effectively.
• Be flexible. Cruise ship chefs need to be flexible and adaptable. They may need to work different shifts and be willing to work in different types of kitchens.
• Be a team player. Cruise ship chefs work as part of a team. It’s important to be able to work well with others and to be supportive of your colleagues.

Factors Affecting Cruise Ship Chef Salaries

There are a number of factors that can affect the salary of a cruise ship chef, including:

• Position and experience: The position and experience of a cruise ship chef will have a significant impact on their salary. For example, a head chef will earn more than a sous chef, and a chef with more experience will earn more than a chef with less experience.
• Cruise line: The cruise line that a chef works for can also affect their salary. Some cruise lines are known for paying their chefs more than others.
• Ship size and location: The size of the ship and its location can also affect a chef’s salary. Chefs who work on larger ships or ships that are located in more desirable destinations will typically earn more than chefs who work on smaller ships or ships that are located in less desirable destinations.
• Cost of living: The cost of living in the area where a chef works can also affect their salary. Chefs who work in areas with a higher cost of living will typically earn more than chefs who work in areas with a lower cost of living.

Average Cruise Ship Chef Salaries

The average salary for a cruise ship chef varies depending on the factors discussed above. However, according to PayScale, the average salary for a cruise ship chef in the United States is $52,684 per year.

The following table provides average salaries for cruise ship chefs by position, cruise line, ship size, and location:

| Position | Average Salary | |—|—| | Head Chef | $65,000 | | Sous Chef | $55,000 | | Line Cook | $45,000 | | Prep Cook | $35,000 |

| Cruise Line | Average Salary | |—|—| | Carnival | $50,000 | | Royal Caribbean | $55,000 | | Norwegian Cruise Line | $60,000 | | Disney Cruise Line | $65,000 |

• Get as much experience as possible. The more experience you have, the more valuable you will be to a cruise line and the more money you can command.
• Get certified. Certifications can show potential employers that you are qualified for the job and can earn you a higher salary.
• Be willing to work on different ships and in different locations. The more flexible you are, the more likely you are to find a job that pays well.
• Network with other cruise ship chefs. Networking can help you learn about job openings and get your foot in the door at the best cruise lines.

By following these tips, you can increase your chances of earning a high salary as a cruise ship chef.

The average salary for a cruise ship chef ranges from $40,000 to $70,000 per year, depending on the cruise line, the size of the ship, and the chef’s experience and qualifications.

Additional Compensation and Benefits

In addition to their base salary, cruise ship chefs typically receive a number of additional compensation and benefits, including:

• Tips: Cruise ship chefs typically receive tips from passengers, which can add significantly to their overall income. The amount of tips a chef receives will vary depending on the cruise line, the size of the ship, and the chef’s personality and service skills.
• Health insurance: Cruise ship chefs are typically provided with health insurance by their employer. The quality of the health insurance plan will vary depending on the cruise line.
• Paid time off: Cruise ship chefs typically receive paid time off, which can be used for vacation or personal days. The amount of paid time off a chef receives will vary depending on the cruise line.
• Housing: Cruise ship chefs typically live on board the ship while they are working. The quality of the housing will vary depending on the cruise line.

There are a few steps you can take to become a cruise ship chef:

• Education and training: The minimum educational requirement for a cruise ship chef is a high school diploma or equivalent. However, most cruise lines prefer to hire chefs who have completed a culinary arts degree or program.
• Experience: Cruise lines typically require chefs to have at least two years of experience working in a commercial kitchen.
• Certifications: Some cruise lines require chefs to have certain certifications, such as a ServSafe certification.
• Applying for jobs: Once you have the necessary education, experience, and certifications, you can start applying for jobs as a cruise ship chef. You can find job postings on the websites of individual cruise lines, as well as on job boards such as Indeed and Monster.

Becoming a cruise ship chef is a rewarding career that offers the opportunity to travel the world and meet new people. If you are interested in a career in culinary arts, this is a great option to consider.

How much does a cruise ship chef make?

The average salary for a cruise ship chef is $60,000 per year. However, salaries can vary depending on the cruise line, the chef’s experience, and the position they hold.

What are the different positions that a cruise ship chef can hold?

Cruise ship chefs can hold a variety of positions, including:

• Executive chef: The executive chef is the head chef on a cruise ship and is responsible for the overall culinary operation. They typically have many years of experience and a strong culinary background.
• Sous chef: The sous chef is the second-in-command to the executive chef and is responsible for helping to manage the kitchen and train the other chefs. They typically have several years of experience working as a chef.
• Line chef: Line chefs are responsible for preparing specific dishes in the kitchen. They typically have several years of experience working as a cook.
• Apprentice chef: Apprentice chefs are new to the culinary industry and are learning the ropes under the supervision of an experienced chef.

What are the benefits of working as a cruise ship chef?

There are many benefits to working as a cruise ship chef, including:

• The opportunity to travel the world and see different cultures.
• The chance to work with a diverse team of chefs from all over the world.
• The opportunity to learn new culinary skills and techniques.
• The chance to earn a competitive salary and benefits.

What are the challenges of working as a cruise ship chef?

There are also some challenges to working as a cruise ship chef, including:

• Long hours and demanding work conditions.
• The need to be away from family and friends for extended periods of time.
• The need to work in a fast-paced and high-pressure environment.

How do I become a cruise ship chef?

To become a cruise ship chef, you will need to have the following:

• A culinary degree or diploma from a reputable culinary school.
• Several years of experience working as a chef in a restaurant or other foodservice establishment.
• A strong understanding of culinary techniques and food safety procedures.
• The ability to work well under pressure and in a fast-paced environment.
• The ability to speak English fluently.

Once you have the necessary qualifications, you can apply for jobs as a cruise ship chef through cruise line websites or job boards.

In this article, we’ve discussed how much a cruise ship chef makes. We’ve looked at the different factors that affect a chef’s salary, including experience, location, and the type of cruise line. We’ve also provided some tips for aspiring cruise ship chefs.

We hope that this article has been helpful. If you have any further questions, please feel free to contact us.

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How You Can Get a Job on a Cruise Ship

Curious about how to get a job on a cruise ship? Explore the education, training, and skills you may need to start a hospitality job on the sea!

Take the Culinary Career Survey

We’ve compiled a checklist of all of the essential questions into one handy tool: career options, culinary interest surveys, educational opportunities, and more.

Clicking the "Get the Survey Now" button constitutes your express request, and your express written consent, to be contacted by and to receive automated or pre-recorded call, texts, messages and/or emails from via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls , texts, messages and/or emails may be generated using an automated or pre-recorded technology. You are not required to agree to receive automated or pre-recorded calls, texts, messages or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website .

Listen to This Article:

If you have a natural talent for delivering excellent customer service, paired with a “nomadic” spirit, have you ever considered a tourism job? More specifically…on a cruise ship? Not only can you embark on thrilling travel adventures, but you could join a thriving industry.

According to a cruise industry study conducted by Cyrus Shipping News , the cruise ship industry currently supports over one million jobs and is expected to hit $25.1 billion in revenue by the end of 2023. Needless to say, if you’re at all curious about joining a “floating hotel on the sea,” now could be the opportune time to start. Keep reading to discover how to get a job on a cruise ship.

Determine Whether a Cruise Ship Environment Is Right for You

Before we dive into which types of cruise ship occupations may speak to you, it might be beneficial to see if it’s the type of lifestyle you want to lead.

Consider asking yourself the following self-reflection questions:

• Do you consider yourself a people person?
• Are you naturally independent?
• Do you genuinely enjoy helping others?
• Do you relish a teamwork environment?
• Are you okay with not working the typical 9-5 job?
• Are you okay with being away from family and friends for long periods of time?
• Are you comfortable being out at sea for extended time, without immediate access to land?

If you answered yes to all, then that’s a step in the right direction!

Eligibility Requirements for Cruise Ship Jobs

According to Indeed , cruise ship candidates must:

• Be at least 18 years old
• Hold a valid passport and/or appropriate visa
• Pass a criminal background check
• Undergo a medical exam or submit medical records

A Cruise Career Success Story: Victor Mancilla

For Escoffier graduate, Victor Mancilla, living near the bustling Panama Canal 15 years ago and watching majestic cruise ships float by sparked his dream to eventually work on one. “At the time, I went to architectural school, but my passion was always about food.”* Victor says.

He seized the first entry-level opportunity he could get with Celebrity Cruises but really had his sights set on an executive chef position—even though he was told it was a “highly competitive” position. But with his unwavering focus and willingness to take on new responsibilities, he managed to secure this high-ranking position in just four years. He became the official Executive Chef for a few ships in the Galapagos.

“Imagine 16 kitchens, more than 12 restaurants, a 24-hour operation, 22 bars, and 375 crew members,” Victor says. “I remember saying, I don’t know how I’m going to make it for the next two years, but it ended up being the best culinary team in the fleet. And that team was the best ship of the year for two consecutive years.”*

Meanwhile, Victor pursued an online Culinary Arts diploma at Escoffier, while working full-time as an executive chef, simply to refine his skill set and “get better” at the culinary fundamentals.

“[Attending Escoffier] was such a rich experience—so helpful for my ego. It brought me back to reality since I was living a dream…I was living in a paradise,” Victor says. “I don’t regret a single cent that I paid…Because it gave me a vision.”*

“I’ve visited more than 250 cities and that’s the beauty of the cruise ship industry. I lived in Turkey for more than five years. I spent years in New Zealand. I had the privilege to be in the Galapagos, which is one of the most luxurious destinations in the world, for months.”* Victor Mancilla, Escoffier Culinary Arts Graduate

From there, Victor continued to expand his career and jumped to managing 900 crew members in Asia, with his promotion to Food & Beverage Director , requiring him to know the ins and outs of every restaurant on the cruise ship. Even though it was a challenging position to take on, especially during the pandemic, he wouldn’t change it for the world.

Although he’s not out at sea anymore, Victor is still overseeing cruise ship operations as the Corporate Executive Chef at COLUMBIA signature, located in Germany. He lives there with his wife (who he serendipitously met on a cruise ship) and two children. He also runs a Chef Academy for Spanish-speaking children and has authored a collection of ten cookbooks for children.

Explore Various Cruise Ship Job Positions

Now that you know which “archetype” is best suited for cruise ship life, let’s take a peek at some of the most common hospitality and food & beverage positions on cruise ships.

Food and Beverage Managers

Wearing multiple hats, food and beverage managers usually oversee all aspects of the operations side. This may include monitoring food budgets, inventory, quality control, and even guest satisfaction.

Food and beverage managers are typically highly-analytical—spending most of their time evaluating numbers in spreadsheets.

Dining Room Managers

If you think of an orchestra, dining room managers can be viewed as the “conductors” of a cruise ship restaurant. They usually address the flow of traffic, wait times, and any guest concerns, while taking immediate care of any staff needs.

Executive Chef

Along with conceptualizing cruise ship menus, an executive chef usually manages all aspects of food service on a cruise ship. This may include hiring and overseeing all kitchen staff, as well as maintaining food quality control.

Bar Managers

What’s a cruise experience without the endless flow of cocktails ? Bar managers can expect to stay relatively busy on cruise ships, with the responsibility of crafting compelling cocktail menus. On top of educating staff on how to create specialty spirits, bar managers usually oversee alcohol costs and revenue.

Working closely with the dining room managers, the maître d’ interacts with guests and also closely monitors overall dining satisfaction—ensuring that it’s up to par with specified standards. On top of being the “face of the restaurant,” they typically work behind the scenes as well—accommodating any restaurant staff requests.

Hotel Managers

Dedicated to creating a seamless guest experience, hotel managers on cruise ships work to ensure that the entire staff is leading with class and professionalism. Along with directly interacting with passengers on a daily basis, a hotel manager may oversee all fiscal operations, communicating closely with the captain of the cruise ship. They’re also typically responsible for training and hiring skilled staff members who are committed to “wowing” guests.

Chief Cabin Stewards

Housekeeping is one of the largest departments on cruise ships and the chief cabin steward is responsible for managing this sector. With demands to maintain a level of cleanliness 24/7, the chief cabin steward usually must be meticulous and set high standards for the housekeeping staff.

Event Managers

In addition to lounging and enjoying indulging in various cuisines, cruise ship guests will often engage in daily events, such as movie nights, salsa dancing, speakeasy parties, corporate events, and even weddings! Event managers strive to plan these types of events that keep guests entertained, which may require great attention to detail and organization.

Consider a Hospitality or Culinary Education

As you can see, there’s a vast range of hospitality and foodservice jobs you can explore on cruise ships! Although there’s no set educational path for these occupations, obtaining a culinary arts or hospitality degree may help you: a) stand out on your resume b) garner the applicable skill set to prosper c) rise in the ranks and get promoted more quickly.

Escoffier’s Hospitality & Restaurant Operations Management online degree program can help you prepare for several hospitality-focused positions on a cruise ship—with a curriculum focused on hospitality from a business perspective. Students also explore how to cultivate world-class guest experiences, train and manage hospitality employees, utilize technology to enhance business operations, craft menus, prepare for events, and more.

“Our program is meant to get a student prepared for an entry-level position in the hospitality industry, that could lead to a management position.”* Jason Goldman, Escoffier Lead Chef Instructor

Now, if a culinary-centric job on a cruise ship sounds more appealing, such as an executive chef position, you may want to consider a Culinary Arts program, such as the degree and diploma options that Escoffier offers. With more of an emphasis on contemporary culinary techniques, students can explore a variety of topics, such as cooking methods, bake shop staples, commercial food service operations, world cuisines, farm-to-table philosophy, and more.

At the end of the day, which program you choose will likely depend on the cruise ship occupation that interests you the most and if it’s more geared toward hospitality or culinary arts.

Refine Your Skill Set To Work On A Cruise Ship

As we mentioned before, if you exude great communication and customer service skills, stepping into a hospitality job on a cruise ship could be in your wheelhouse.

But if you don’t have any experience in hospitality, how can you begin to foster the necessary skills it might take to start? This is where education and work experience comes in! At Escoffier, students can begin to develop soft and hard skills from day one, just by immersing themselves in the curriculum. On top of this, students must complete one to two externships in order to graduate. These placements can help provide real-world experience and training you can list on your resume.

For example, you might secure an externship on a cruise ship or in a hotel to “get a taste” of what to expect. An externship is also an invaluable opportunity to forge industry connections, which can plant seeds for your future career.

“The externship class allows students–even those with no prior experience–to get their foot in the door. Once they gain that valuable experience, it is easier for them to determine which path they want to take with their careers.”* Maria Davenport, Hospitality & Restaurant Operations Management Instructor

How to Apply for Cruise Ship Jobs

Unlike other jobs where you can apply directly, cruise ships usually partner with agencies that do the hiring for them. So finding a recruiting agency that works with cruise ships can be a great first step. In tandem with this, Escoffier students can also work with Career Services to prepare for the job search, by utilizing one-on-one career coaching and a slew of readiness tools to bolster confidence!

While you begin this stage in the process, you’ll also want to consider exactly how long you’ll want to work on a cruise ship, as placements will vary—meaning you could work on a cruise ship for a week (short-term contract) or several months (long-term contract). Depending on your preferences, look into cruise ships that offer your desired duration, then look into agencies that specifically represent those cruise lines.

Before accepting a job position, you’ll probably also want to consider the type of employment and pay structure that suits you the most. For example, permanent employees might be able to access “contract perks” like longer stints at home, time off preferences, and ongoing healthcare, versus non-permanent employees.

It’s also important to note that some cruise ship positions are salaried, while others are not paid, but you may receive complimentary room and board, plus the occasional gratuity. These are just a few aspects of the job to consider before signing a cruise ship contract.

“The power of working on a cruise ship is that it gives you that confidence. If you put me in a competition right now, I’m not afraid of that. I have to create 18,000 meals a day and design 6,000 recipes in six months.”* Victor Mancilla, Online Culinary Arts Graduate, Corporate Executive Chef

Start Your Cruise Ship Career

If you’re craving more of a non-conventional tourism career on the sea, then securing a cruise ship job could be the best move for you! But before you say bon voyage, you may want to consider starting with an education first, which could help you gain the necessary skills to flourish in this industry.

To take the next step, contact our admissions department to get more information on Escoffier’s Hospitality & Restaurant Operations Management or Culinary Arts programs that could help you achieve your dream career.

Enjoyed this article on hospitality? Read these next:

• What is Hospitality & Restaurant Operations Management?
• Is Hospitality Management a Good Career Choice for You?
• What Can You Lean in a Hospitality Degree Program?

*Information may not reflect every student’s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.

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29 Cruise Ship Chef Interview Questions (And Savory Answers)

Ahoy, culinary enthusiasts! 🚢🍴

Getting a job as a cruise ship chef can be a dream come true for many.

And why not? Glistening waters, a world tour, and an opportunity to serve delicacies to people from around the globe.

But progressing beyond the dreaming stage brings with it a tension-filled interview room where you will find yourself under the scrutiny of seasoned experts.

That’s exactly why we’ve put together this guide. 📖✨

Inside, you’ll discover the most common cruise ship chef interview questions, and—more importantly—smart, actionable answers to them.

Think of it as your compass, guiding you through the murky waters of your big interview day.

Because, let’s face it: stepping into that interview is a lot like venturing into the open sea. Unpredictable, intimidating, but oh-so rewarding once you navigate through.

Ready to turn that dream into a reality? Let’s dive in. 🚀🌊

Cruise Ship Chef Interview Questions

How did your culinary education shape your readiness for a career as a cruise ship chef.

At first glance, this might seem an easy question to answer, but it’s deeper than it appears.

The interviewer is trying to slice through the intersection of your theoretical knowledge and practical skills acquired during your culinary education.

They’re curious how adaptable you are for a cruise ship environment. And finally, discern your passion for the career.

Lining Up the Ingredients

Before responding, recall your culinary education journey.

Start by explaining your acquired knowledge in different cuisines, specialty practices, food presentation, and food hygiene protocols, illustrating how this strengthens your ability as a cruise ship chef.

Discuss the practical exposure these courses provided, emphasizing your skills in working under pressure, managing diverse menus, or handling large volumes – all critical components of a cruise ship’s chef role.

And finally, link your education to personal growth, revealing how it advanced your passion for culinary arts and underlines your engagement with the profession.

Example Answer:

“During my culinary education, I was exposed to a variety of cuisines from various cultures, equipping me to cater to the diverse food preferences aboard a cruise ship. The intense practical training taught me to handle pressure and manage multiple orders simultaneously, crucial for crowded cruise ship kitchens. Moreover, courses in food safety and hygiene compliance ensured I’m adept in maintaining immaculate kitchen standards, essential for the health and satisfaction of passengers. More importantly, my educational journey deepened my love for culinary arts. I believe passion drives perfection, and my love for food would help me deliver an unforgettable dining experience for the guests onboard. In essence, my culinary education didn’t just teach me to cook; it prepared me to be a cruise ship chef. It stirred a blend of culinary knowledge, practical acumen, and an enduring passion within me, making me ready for a career at sea.”

How has your prior work experience prepared you for the unique challenges of working as a chef on a cruise ship?

The interviewer is diving deep into your past work experiences to see if you’ve got what it takes: adaptability, teamwork, and kitchen skills that can take the heat.

They want to uncover how you relate those past experiences to the specific conditions you will encounter onboard their cruise ship.

Got the Guts? Here’s How To Respond

First, paint a clear image of the real-life challenges when you’re a cruise ship chef.

• Cooking for crowds as vast as the ocean
• Mastering meals despite limited ingredients
• Fulfilling diverse dietary needs
• Navigating tight kitchen spaces
• Steering a changing team

Been there, done that? Great!

Now, link these challenges to experiences from your past roles where you’ve tackled similar situations.

Use this opportunity to show not just WHAT you did, but HOW and WHY.

Let’s cook up an answer:

“When working at X restaurant in a high-volume environment, I was often responsible for preparing dishes for large groups under tight time constraints. This experience has greatly enhanced my ability to efficiently manage my time and multitask, a key skill for a chef on a cruise ship. Furthermore, having worked at a high-end bistro, I have firsthand experience creating diverse and special diet menu items while working with a changing roster of colleagues. This familiarity with flexible team working will be beneficial when catering to passengers’ varied tastes and dietary needs in a rotational team environment aboard a cruise ship. I’m also used to working in an efficiently organized, confined kitchen space, which is a common feature on cruise ships. My experiences managing large orders, meeting diverse dietary needs, and adapting to squad changes have all instilled in me the adaptability, teamwork, and culinary creativity integral to a successful cruise ship chef.”

What specifically motivates you to work as a cruise ship chef with us?

Here’s the deal: this question isn’t about the glitz and glam of a cooking job on the high seas.

They’re assessing if you’re compatible with their company culture, your drive, and whether your career goals align with their vision

Interested in a temporary gig? Better think again!

Master the Answer: Do Your Homework!

To smash this question out of the ballpark, you should:

• Research: Dive deep into the company. Understand their philosophy, cuisine diversity, and approach to customer service.
• Show passion: Demonstrate your love for the craft in a unique environment like a cruise ship. Talk about your ability to cook different cuisines and manage varied dining preferences.
• Highlight adventure: Underline the excitement of working in a cosmopolitan setting. Show how this helps broaden your cooking horizons.

Convincing Reply: Serve Up Some Style

Now, let’s set the sails for the final destination: a top-notch answer to that tricky question.

“Throughout my culinary journey, the one constant has been my zeal to craft mouthwatering experiences for diners. Your cruise line’s reputation for world-class hospitality and diverse cuisine puts it at the forefront of my ambitions. What specifically motivates me is your company’s reputation for using locally sourced ingredients at various destinations, letting the menu tell a story of the regions you visit. I believe that working as a cruise ship chef with you will allow me to evolve as a culinary artist, blending styles from different regions while constantly adapting to a diverse palette of passengers. There’s an adrenaline rush in creating unique dining experiences in the middle of an ocean, and that’s a career adventure I am excited to embark upon!”

If you were to evaluate yourself in a cruise ship chef role, what strengths and weaknesses would you identify?

Seems like a trick question, right? Not so.

Keep this in mind: it’s a legitimate question and not a trap to make you talk about your failings.

The interviewer is genuinely interested in how well you understand yourself, both your strengths and weaknesses.

More importantly, they want to see how ready you are to build on these areas.

But How Do You Tackle This Question?

Deep dive into your past experiences. This tactic lets you answer confidently and honestly.

Reflect on your culinary journey. Consider areas like creative expression , leadership qualities , and stress management . All these are pivotal aspects in a cruise ship kitchen.

The key here is to be honest. Honesty isn’t a weakness. Rather, it exhibits readiness to learn and grow, traits every employer will appreciate.

Just make sure you present it as a developmental aim, rather than a barrier.

“Reflecting on my experiences, the strength I’m proudest of as a chef is my commitment to culinary creativity. I have consistently been able to surprise and delight diners with innovative flavor combinations and presentation styles, crucial on a cruise ship where passengers expect an exceptional dining experience. But, no one’s perfect. An area I’m keen to develop further is my knowledge of global cuisine. While I have a solid base, I know that a cruise ship’s diverse clientele requires an even deeper understanding. I’m taking steps to address this. I’ve enrolled in a specialized course to broaden my repertoire, turning a potential weakness into an opportunity for growth.”

Are you prepared for working extended durations at sea and how do you foresee managing long stints onboard?

This question tests your adaptability and your coping mechanisms for long stretches away from home.

These are key factors every cruise ship employer watches out for as they want to ensure you can handle the demanding schedule that comes with living and working on a cruise ship.

Ready? Set. Reply!

Start by affirming your ready-to-sail commitment.

Mention the unique sea-life challenges, like that dodgy internet connection and missing special family occasions to demonstrate your understanding and preparedness

Lay out your game plan for long days onboard. Be it through socializing with fellow staff, engaging in onboard hobbies, or committing to personal development or fitness activities.

Show them that you’ve got a proactive plan to remain physically and mentally healthy.

Time to switch gears and analyze an answer guaranteed to catch the interviewer’s attention.

Your Winning Answer

“Absolutely, I understand that working on a cruise ship requires commitment and resilience. I’ve factored in the extended stretches at sea and am prepared for them. I’m conscious that I might miss some important occasions back home or have limited internet access but I believe that the unique experiences I’ll gain onboard will be worth it. I am a social person by nature and look forward to building relationships with the crew and guests. During my free time, I have plans to engage in fitness activities available on the ship and take part in language learning clubs to upskill and destress. Also, I’m quite adaptable by nature and foresee these long stints as opportunities for personal growth and to explore various culinary cultures, broadening my culinary skills to a greater extent.”

Describe a dish you created that was particularly well-received in a previous role. What inspired it?

Let’s talk about the secret sauce of an unforgettable cruise dining experience. What is it? Culinary creativity.

Smell what’s cooking here? They’re after your innovative abilities. Your passion for cuisine. Your knack for crafting an enchanting food narrative.

They want to know that you’re more than just a cook but a legit culinary artist.

Your Showstopper Dish

First things first. Highlight that one recipe that you called into existence and patrons simply couldn’t resist.

Not just for its excellent flavor but also its presentation , creativity , and the unique story behind it .

The most effective approach is to choose a dish that you can connect with the cruise industry . Like a seafood dish paying tribute to the Mediterranean. Or a tropical dessert that screams Caribbean vibes.

And the recipe’s backstory? Spin it well. Was it a travel adventure? A childhood memory? Or that cherished cultural tradition?

The Dish That Did it All

“To be in tune with the fluidity of cruise lifestyle, I once created a dish called ‘Ocean Symphony’, which was a major hit in my previous role at a Five-Star Hotel. It was a delicate fusion of scallops and prawns, glazed with a citrus marinade and served on a bed of seaweed-infused risotto, reflecting the flavors of the sea. The inspiration, you ask? I am fascinated by the sea’s tranquility and bounty, and I wanted to encapsulate that harmony in a dish. Patrons were transported to a serene seascape with every bite, expressing their delight in heartfelt reviews. ‘Ocean Symphony’ wasn’t just a meal; it was a voyage that built lasting connections between the diners and marine life, which is exactly what I aspire to create for our cruise guests.”

Can you detail the vegetable cuts you’re proficient in and how they can be used?

No doubt this question is a double-edged sword, extra-sharp on both ends.

It’s a sneaky test of not just your veggie-dicing prowess, but also your precision, versatility, and in-depth understanding of how different cuts contribute to a dish’s flavor and presentation.

Let’s not forget: a top-notch chef is as good as his presentation and precision.

Supplying a Savory Reply

Ready to serve them an impressive answer? Awesome!

What you need is a tasty mix of knowledge and storytelling. Serve them an aha moment by pairing each vegetable cut type with an appropriate dish.

Julienne, Brunoise, Chiffonade – Discussing these tends to be a good starting point, as they’re commonly used aboard cruise ships to add a touch of elegance

• Julienne – An absolute winner for a stir-fry, adding a twist of visual appeal for guests.
• Brunoise – It’s a knock-out when added to a medley of sautéed veggies, enhancing flavor and texture.

Delve into your personal experiences, highlighting your finesse and adaptability in making these cuts, enriching each dish you prepare.

Your Silver Platter Performance

“Absolutely! Over the years, I’ve mastered several vegetable cuts. Let’s talk about julienning first. It’s a technique I frequently use, especially when I’m preparing a vibrant stir-fry for the dinner buffet. The thin, uniform strips of bell peppers and carrots not only cook evenly but also add an elegant touch to the dish. Equally essential is the brunoise cut which is perfect when I’m working on a finely diced salsa or garnishing a gourmet plate. The tiny, precise cubes enhance the overall sophistication of the presentation and packs the dish with flavor, leaving our guests impressed. Then there’s the chiffonade cut, my go-to for adding a hint of fresh basil to a caprese salad or minestrone soup. It demonstrates the detail-orientated approach I’ve developed over my culinary career. Every cut I make is not just about technique, but about enhancing the overall dining experience for every guest aboard the ship.”

Walk us through your process for preparing a beef broth. How do you ensure consistency when made in large quantities for cruise passengers?

This question will reveal two things – your technical know-how and your system to maintain high standards while cooking in bulk.

Consistency is key in the hospitality industry. More so when you’re on a cruise ship with limited resources.

The key to answering this interview question is blending your culinary knowledge with a systematic approach.

Let’s dive in.

Your Beef Broth Masterplan

Begin by explaining each step of your process in making a beef broth from scratch. Highlight your understanding of how different ingredients and their proportions contribute to the broth’s taste profile.

Display your grasp on the intricacies of cooking times and temperatures and how they affect the end product.

Be upfront about conducting regular taste tests, monitoring temperatures, and adhering to the standard recipe. Show that you can command consistency and you value it.

Your Broth Showcase

“When creating a beef broth, my process is carefully calibrated for precision. I start by simmering beef bones with a proper blend of vegetables and aromatic herbs, careful to adjust my ingredient ratios depending on the volume I’m preparing. This builds a deep, rich base. I meticulously consider the simmering time as this extracts flavors not just from the bones but also from the marrow, which I believe is pivotal in crafting a flavorful broth. Consistency in taste and quality, particularly when working in large quantities, requires a regimented system. I adhere strictly to my recipe, weighing each ingredient, monitoring the cooking duration, and adjusting as necessary for any variability. Regular taste tests are a must, and I make minor adjustments as needed while the broth develops. For me, consistency stems from control, attention to details and adapting to the demands of each preparation.”

How would you go about planning a diverse menu for a multi-day cruise, ensuring variety and appeal?

This question is more than about cooking. It’s about catering to a diverse crowd, being flexible, and your ability to plan .

They want to ensure you can set sail with an intriguing gastronomic symphony that tantalizes a variety of palates across the journey’s span.

Let’s dive in…

Characteristics of an Ideal Cruise Menu

• Diversity: Showcase your ability to incorporate various types of cuisines, flavors, and dietary needs.
• Understand your audience: Explain how you research guest demographics and use the insights to create a menu appealing to multiple cultures and ages.
• Rotating Dishes: Touch upon your strategy for keeping things interesting by shuffling the menu items.
• Fresh, Quality Ingredients: Highlight the importance you give to using fresh and quality ingredients, despite the logistical challenges a cruise ship can present.
• Cost Consideration: Finally, mention your knack for balancing food costs with ensuring the finest dining experience.

Your Perfect Answer

Now, like a good roux thickening a sauce, let’s stir all these elements to make a well-seasoned answer…

“Planning a diverse menu for a multi-day cruise is like orchestrating a culinary journey, an integral part of the overall cruise experience. I start by understanding the guest demographics and their dietary requirements. ‘For instance, I once planned a menu for an Alaskan cruise, which had a significant number of middle-aged guests. I was mindful to include healthful options while still offering indulgent choices for those wanting a vacation treat. Not forgetting kids, I included some fun, kid-friendly meals too. I made sure to rotate the dishes, balancing comfort foods with exotic, new dishes, keeping the guests excited each day. Quality ingredients are my top priority, even on a cruise, where food logistics are challenging. So, I always strive for menus with ingredients readily available or can be stored without compromising freshness. Lastly, I keep an eye on food cost, ensuring an exquisite menu that’s both top-notch and affordable. It’s all about striking the right balance, much like cooking.”

How do you incorporate local cuisines and ingredients based on the cruise destinations into the menu?

This question, as it naturally unfolds in a cruise ship chef interview, is perhaps as significant as it can get.

Your answer is a peek into your culinary versatility, knowledge of regional cuisine, and skill in adding that local flavor into an assorted mix of international tastes.

After all, shipping lines strive to offer an immersive experience that goes beyond sightseeing, extending right up to guests’ plates!

Bridging the Gap: Marrying Local Flavors with Guests’ Pallets

So, here’s a secret sauce to answer this question.

Mention your adaptability and curious nature as a chef, as well as your respect and appreciation for different culinary traditions

But words aren’t enough. Sauce them up with a sprinkle of past instances where you successfully experienced and incorporated regional ingredients into a cruise ship menu.

One more thing: Don’t hold back on your passion for exploring local markets at various ports of call and learning directly from the source.

Your knack for keeping it real (read: authentic) while also keeping the guests’ familiar tastes in mind? Totally worth mentioning.

Storytelling: The Art of Cooking an Impressive Answer

Here’s an example of how to stir up an answer that can win you the day:

“I firmly believe in offering an authentic taste of every destination we travel to. For instance, while cruising through the Caribbean, I like to infuse the menu with fresh local seafood and exotic fruits available at each port. I love exploring local markets, learning from local vendors and chefs about their regional specialties. This not only allows me to maintain authenticity, but also helps me tweak the dishes to cater to the familiar tastes of our diverse guests. I remember once we were anchored off Morocco, and I incorporated the traditional Moroccan spice blend, Ras El Hanout, into a lamb dish. Guests loved this fusion, expressing that it gave them a delightful ‘taste’ of Morocco. I strive to offer such immersive experiences that are not only authentic but align with our guests’ gastronomical comfort.”

How do you manage inventory on a long voyage to minimize waste while ensuring fresh ingredients are available?

Sounds complicated, right? It is, and it also serves a dual purpose.

• Firstly, it’s a sneak peek into your resource management skills, critical when supplies are limited during a sea voyage.
• Secondly, it’s a test of your commitment to serving passengers fresh, quality meals, no matter how long the trip.

Answering the Million Dollar Question

So how should you ace this?

Begin with a confident display of your inventory management prowess.

Explore your understanding of rotational inventory systems, focusing on how the first-in, first-out ( FIFO ) principle ensures ingredients stay fresh for longer.

Can’t stop now.

Talk about your experience in guessing food usage – impress them with your knack for altering menus based on what’s left, smartly reducing waste.

And don’t forget, your answer should emphasize your commitment to quality. Describe how you mix fresh meals with high-quality canned or frozen items.

Planning ahead and firm ordering routines can also ensure re-supply at ports – a neat little trick to maintain freshness throughout the voyage.

Remember, you’re sailing into the middle of the ocean here, don’t lose your thoughts overboard.

Your Winning Response

If all this sounds a bit tricky, here’s a sample response that fits the bill:

“When managing inventory for a long voyage, my first approach is always using a rotational system of ‘first-in, first-out,’ ensuring that we’re using the oldest stock first before opening the new products. This way, the freshness of our ingredients is maintained for as long as possible. I’ve also found it beneficial to maintain a firm ordering routine and plan menus ahead of the voyage, so we always have the necessary ingredients, minimizing both wastage and the need for emergency substitutions. Additionally, I believe in predicting food usage and altering the menu based on remaining ingredients to ensure minimal wastage. Lastly, a blend of fresh and high-quality canned or frozen items, along with meticulous planning for re-supplying at ports, can ensure we always serve fresh meals throughout the journey.”

Describe a situation when you had to improvise due to an ingredient shortage. How did you handle it?

Seems out of the blue, right? But here’s the kicker: they’re not asking this just for fun. Nope.

The interviewer is eyeing your resourcefulness in unplanned circumstances . Crucial in any kitchen scenario, never mind the one on a waving, swaying ship.

So, how do we tackle this curveball?

• Hit them with a specific example . Get into the nitty-gritty: Event? Menu? Missing ingredient? They need to hear it all.
• Guide them through your train of thought. Alternatives you pondered, decisions made, and your grand save of the day – don’t skimp on the details.
• Score bonus points with any positive feedback you received.
• Back it all up with enthusiasm and sincerity, demonstrating your passion for the culinary craft even under pressure.

Now, you’re thinking that’s a LOT to remember. Fear not. Let’s see what an actual answer may look like.

“I still vividly recall that evening of a gala dinner on my previous ship. We were about to serve the main course, a classic coq au vin, when I realized we were short on red wine. I had two options – panic or pivot. I chose the latter. I instantly remembered a similar dish using white wine – coq au vin blanc and decided to go along that path. I took the liberty of informing the head waiter and suggested they mention the interesting story behind our speedy menu change to add an element of extra flair. Everyone received it well, and the guests appreciated our transparency and culinary innovation, making it an unforgettable evening. This experience enhanced my belief in my decision-making skills and the importance of flexibility and resourcefulness in my profession.”

How do you maintain quality standards in a high-volume, fast-paced kitchen environment?

Don’t let this question cook your goose.

The interviewer is looking for insight into your ability to juggle multiple responsibilities all while maintaining the highest standards of culinary excellence…even on the high seas.

A true test of your commitment to excellence despite the chaos in the kitchen.

How to Answer the Quality Standards Question?

First, demonstrate your professional attitude towards maintaining quality in high-pressure environments. But how?

• Express the importance of maintaining quality no matter the volume or pace.
• Share specific techniques – Like your perfect practice of mise-en-place or your commitment to continuous staff training.

But that’s not enough!

Show them your practical approach to ensuring consistency in food preparation and presentation.

• Talk about your quality checks throughout the prep and cooking process.

But wait, there’s more. Bon appétit to your safety and hygiene protocols, integral to maintaining a clean and safe working environment.

Let’s breathe life into these tips.

“In maintaining quality standards in a high-volume, fast-paced kitchen, I’ve found discipline to be the absolute starting point, followed by strong process execution and precautionary measures. I’m a strong proponent of ‘mise-en-place,’ where everything is in its place before we start cooking. This practice allows our team to keep pace with the volume of orders without compromising precision or safety. As for checking the quality of meals, I’ve established a standard system of quality checks, from prep to plate, to ensure consistency in our food. And, of course, strict adherence to safety protocols is non-negotiable in my kitchen. Regular cleaning schedules, health checks, and maintenance of equipment not only help create a hygienic work environment but also enhance the overall quality of food. Ultimately, overseeing professionalism in my kitchen instills a sense of accountability among staff and sustains our uncompromising dedication to quality.”

Describe a situation where you identified and rectified a potential quality concern before it reached the guests.

It seems a bit daunting, doesn’t it?

At this point, the interviewer wants to evaluate your attention to detail, problem-solving skills, and how proactive you can be in preventing issues that could compromise the guest experience.

And remember, on a cruise ship, you’re not just serving up meals – you’re shaping the entire dining experience!

Why The “STAR” Method Is Your Tricky Question Lifesaver

Before we jump in, meet your new best friend – the “STAR” approach (Situation, Task, Action, Result).

Think of it as a recipe for impressing the interviewer with a well-structured story.

• Situation: Set the scene, highlight where a potential quality concern was stirring up. Maybe during a seething busy service or with a group of fresh-off-the-boat staff.
• Task: Next, unravel your role in the scenario – where you stood and the responsibilities you bore.
• Action: Ah, the meat of your tale! Disclose the steps you took to identify and correct the quality concern. This should scream your problem-solving abilities and proactive character.
• Result: Finally, wrap up your tale of triumph with positive outcomes, thanks to your veteran move.

Your “Model” Answer

Drumroll, please!

“In my previous role as a chef at a prestigious hotel, we had a grand banquet planned. I was supervising the preparation when I noticed that the salmon being used for the main course had a slightly off color. I realized that it could potentially compromise the dish’s quality and in the worst-case scenario, cause food poisoning. I immediately brought this issue to the attention of our head chef and suggested that we use the fresh tuna in our stock as a replacement. He agreed, and we swiftly replaced the salmon with tuna in our main course while maintaining the same flavor profile. The result was more than satisfying. The guests praised the tuna main course as exquisite, and we received zero complaints about the food that evening. I am proud that my keen observance and swift action averted potential disaster.”

How do you ensure junior kitchen staff adhere to standard recipes and procedures?

This loaded question probes not only your managerial skills but also your ability to uphold standards in the bustling environment of a cruise ship kitchen.

The interviewer is keen to understand how you foster a culture of quality, consistency, and safety in chaotic scenarios.

Hit this ‘ball out of the park’ with a well-prepared response.

We’d advise starting by showcasing your deep understanding of operations in a cruise ship kitchen . Speak about how protocols maintain meal quality and ensure food safety.

Next, explain how you’d train your team to understand the ‘why’ behind each step, not only the ‘how’.

Talk about using regular check-ins, demonstration cooking, and constructive feedback. These tools help your team become consistent.

Don’t forget the impact of leading by example . Illustrate how you’d model the correct procedures and shape an environment where standards are the default, not the imposition.

As they say in the culinary world, “the proof of the pudding is in the eating”. So, let’s dish up an example.

“Ensuring junior kitchen staff adhere to standard recipes and procedures is a constant exercise in training, monitoring, and modeling standard practices. I understand that consistency is the key to a great guest experience aboard a cruise ship, and that starts with uniformity in food preparation and handling. I would begin by conducting a detailed briefing on the recipes and procedures, emphasizing not only the steps but also the reasons behind them as this fosters a deeper understanding. I’d also hold regular check-ins to identify any challenges and provide constructive feedback. Additionally, I believe in the adage, ‘practice what you preach’. Working alongside my kitchen crew, following guidelines meticulously, I aim to model the high standards expected. This continual loop of teaching, reviewing, and reinforcing operational practices ensures that our culinary offerings remain consistent and of top quality.”

Describe a time you mentored a junior chef. What was the outcome?

In the culinary world of cruise ships, this question is often brought up in interviews.

They want to know if you can keep pace with the cruise ship kitchen while upskilling the next wave of kitchen magicians.

It’s the groundwork for demonstrating your nurturing talent, leadership skills, and ability to foster growth, all hallmarks of a truly professional chef.

Are you ready to knock their chef hats off with your response? Good, let’s get cooking.

First off, set the scene with a little context. With who, what and why did your mentoring journey take form?

Dive into the nitty-gritty details of the skills, be it spicing techniques, menu designing, or soft skills you helped your mentee hone.

Narrate a bit about your interaction style and how you transcend beyond just work delegation.

Remember, the spotlight should be on the mentoring journey and the transformation it drew out in your mentee. Recount the journey, challenges faced, and how you overcame them.

Wrap it up by sharing the end result, ideally the progress of your junior and your experience as a mentor.

Stir up a Story

Have the basic ingredients up your sleeve… Now whip it into a mouthwatering dish they just can’t resist.

“Several years ago, in a busy galley, I noticed that one of our junior chefs, Jenny, seemed to struggle with multitasking and time management. I took her under my wing, helping her prioritize tasks and develop a sense of timing. This wasn’t a one-off a-ha moment; it was more about consistent guidance and setting regular goals for improvement. We would review her performance at the end of each week, addressing areas she found difficult. Over time, Jenny became more confident and efficient, and she developed into a leading figure in the galley, contributing significantly to our food quality and guest satisfaction. That experience was deeply satisfying to me, knowing that I’d played a part in her development and watching her grow as a chef.”

What procedures do you follow to maintain hygiene standards in the kitchen?

The interviewer is checking your attention to detail when it comes to maintaining a clean and sanitary workspace.

This is not just about cleanliness; it’s a matter of safety, performance, and ensuring customer satisfaction.

And let’s face it, meeting health and safety standards, especially in the confined environments of a cruise ship, can be a whole new ball game.

Detailing Your Kitchen Hygiene Practices

Your answer needs to cover all the bases: what you do and how the whole kitchen plays its part.

• Start by mentioning those personal habits like hand washing , keeping your chef whites spotless , and always wearing a hat or hairnet
• Then, you talk kitchen tactics. Things like promoting strong sanitation habits, regularly cleaning surfaces and utensils , and following those vital food storage guidelines.
• Remember to talk about the importance of regular pest control and waste management.

Let them know you understand that maintaining a hygienic work environment doesn’t come from a single person’s effort. It’s about teamwork.

Your Perfect Response

With this knowledge, you’re well-equipped to cook up the perfect response.

“I firmly believe in leading by example, which begins with my own personal hygiene. Starting from my uniform, to frequent hand-washing, I ensure it mirrors the cleanliness standards I expect from the team. Kitchen hygiene isn’t just about a clean working surface, it’s a comprehensive procedure. My team and I maintain cleanliness by regular cleaning, thorough sanitizing, and establishing proper waste management procedures. We adhere to the ‘first in, first out’ principle for food storage to prevent cross-contamination or food spoilage. Additionally, pest control is a part of our routine inspections. Above all, maintaining hygiene is a team effort, and I always prioritize open communication, rigorously training my staff to understand, perform, and respect top-notch sanitation practices to maintain an impeccably clean kitchen.”

How do you handle a situation where a team member repeatedly fails to adhere to hygiene practices?

Why This Question?

Because working in the hospitality industry, particularly on a cruise ship, demands stringent hygiene standards.

It’s your problem-solving skills, leadership mettle, and communication skills that are on the trial run. Plus, your understanding of the gravity of hygiene issues in this line of work.

Time to Set the Course

Start charting your course to success right away, beginning with a clear acknowledgment of the gravity of the situation.

Hygiene cannot, and should not, be taken lightly – especially in food service.

Showing Empathy and Open Communication

Demonstrate empathy and understanding towards the team member, highlighting the importance of open communication.

Your Strategic Approach

1. Start With a Tête-à-tête

First stop: a one-on-one discussion. Respectfully voice your concerns. Hygiene – non-negotiable in a kitchen. On a cruise ship, it rides on the supreme importance of everyone’s health and safety.

2. Formal Warning If Necessary

Next step: official written warning. If several gentle reminders don’t do the trick, amp up the firmness, but also maintain that of respect. Describe just how serious this is.

3. Get the Top Brass Involved

Next stop: higher management or HR. If the issue is ironclad, escalate appropriately.

Always keep in mind – the goal isn’t to worsen the work environment. The aim is to ensure health standards are more than just words on a company’s policies document.

Smooth Sailing Ahead

Levering a turbulent situation into plain sailing makes you a real captain.

“Well, in a situation where a team member repeatedly fails to adhere to hygiene practices, I would first approach that person privately. I believe it’s essential to communicate concern while maintaining respect and empathy towards my colleague. Hygiene is crucial in the kitchen, more so on a cruise ship, where it’s paramount to ensuring the health and safety of both the crew and guests. If the non-compliance continues, despite several reminders, I would give them a formal written warning outlining the severity of the situation. If it still doesn’t resolve, I wouldn’t hesitate to involve higher management or the HR department. Throughout this process, my objective would remain to maintain a positive and respectful work environment whilst also safeguarding the health standards that our work is governed by.”

How do you cater to special dietary requests or allergies without compromising on taste and presentation?

Nobody said catering to a sea of unique tastes and dietary needs was going to be easy.

When you’re posed with this question, the interviewer is putting your adaptability, creativity, and customer satisfaction commitment under the microscope.

They want to see how you make that menu sing while ensuring a mouth-watering experience for everyone, regardless of their unique dietary needs.

Turn Your Challenge into a Creative Opportunity

Firstly, don’t view the question as a challenge, instead see it as an opportunity to demonstrate the scope of your culinary talent.

Talk about how you research and experiment with alternative flavors and textures.

Speak from your heart about your experience in maneuvering around common allergens and procedures for allergen-free preparation.

A key point: Don’t forget to mention the importance of clear communication among you, your team, and your guests. This is crucial to prevent any cross-contamination or misunderstanding.

Now, Let’s Cook An Exemplary Response

We know you’re eager to learn from the best. So, let’s dish out an answer to this kind of question:

“In my experience, catering to special dietary requests or allergies, without compromising on taste and presentation, is a creative challenge that I relish. I constantly explore and experiment with alternative ingredients, such as various flours for gluten intolerance or plant-based proteins for vegan guests. I keep a keen eye out for refining my repertoire of allergen-free dishes while maintaining the integrity of traditional flavours. Communication is key in my approach. I ensure my team is well-informed about the dietary specifications of our guests and double-check every dish before it leaves the kitchen. For me, the joy on a guest’s face when they know they can enjoy their meal without worry is truly the ultimate reward of my job.”

Describe a challenging dietary request you’ve encountered and how you fulfilled it.

This question is a potential game-changer in your cruise ship chef interview.

Why this question, you wonder? Well, it serves a dual purpose .

• First, it’s all about evaluating your understanding of diverse dietary needs and restrictions.
• Second, they want to get a handle on your problem-solving skills and flexibility.

In other words, how capable are you of taking charge in the fast-paced, multicultural setting of a cruise ship.

While you answer, keep an eye on the ball. Your goal? Showcase both your professional knowledge and problem-solving skills.

Start by setting the stage – what was the dietary request that really pushed your buttons?

Maybe it had to do with a guest’s medical restrictions or religious obligations, or perhaps they requested a fusion dish that could stump even Gordon Ramsay.

Then, dive into how you tackled this challenge. Scope in on what you were thinking, the strategies you used, and the customized solution you whipped up.

Just remember to turn the spotlight on your creativity, adaptability, and burning passion for creating happy plates.

Case Study: A Real-Life Scenario

“I was once tasked with preparing a meal for a guest who had Celiac disease, which rendered them unable to consume gluten. This type of condition wasn’t common among the guests I previously catered for, so it necessitated a deeper understanding and careful preparation. I visited the guest personally, ensuring I understood not just their dietary restrictions, but also their expectations and preferences. Subsequently, I put together a menu for the following days, featuring gluten-free versions of our dishes, including a specially created dessert. I coordinated with my team and ensured that cross-contamination was avoided at all stages. The guest was delighted with the personalized service and variety of flavorful dishes we presented. I believe the key is to view these dietary challenges not as restrictions but as opportunities to enhance our culinary skills and offer a satisfying experience to guests, further elevating the reputation of our cruise.”

How do you ensure the kitchen operations remain cost-effective without compromising on food quality?

The interviewer wants to see if you can find the perfect balance between money management and maintaining the signature dining experience cruise-goers love.

How to Answer

Tackling this question, focus on demonstrating knowledge about cost control strategies without sacrificing food quality.

• Waste reduction is a fantastic starting point. From implementing precise food measurements to setting up a food waste tracking system that finds where waste and inefficiency happen.
• Ever thought about local and seasonal sourcing? It not only cuts costs but takes your menu to the next level.
• Mention the importance of supplier relationship management, which allows you to source quality ingredients without breaking the bank.
• Last but not least, explain how optimizing labor costs (like cross-training kitchen staff) can contribute to cost-effectiveness – without sacrificing a lick of food quality.

Putting Theory to Taste

Now, let’s turn theory into a delectable reality!

“Frugality and quality are two sides of the same coin in a cruise ship kitchen. I believe in optimizing cost-efficiency through stringent waste management, monitoring every stage from sourcing to serving. Employing precise portion control and utilizing a food waste tracking system can drastically cut wastage costs. As a chef, I understand that high-quality ingredients are the heart of every dish, so I prioritize relationships with suppliers that deliver premium products at fair prices. But it doesn’t end there, seasonal and local sourcing are also integral to my cost-control strategy; fresh local produce not only reduces expense but elevates the culinary experience. Finally, cross-training kitchen staff optimizes labor costs and backs up an efficient kitchen operation without compromising food’s impeccable quality.”

Describe a situation where there was a conflict within your team. How did you resolve it?

Hold onto your chef’s hat because the interviewer is trying to gauge how you handle disputes and problem-solve in a high-pressure, intensely-paced kitchen environment.

They’re scouting for signs of your leadership, communication skills, teamwork ability, and resilience.

Tackling the Question

Before you dive into an answer, take a moment. Reflect. Scan your career history and look for those golden moments when you handled a conflict and spun out a positive down the line.

Your answer needs to shine a spotlight on how you played a key role in ironing out the issue, and improving the team dynamics in the process.

Use the ‘STAR’ method! Talk about the Situation , detail your Task , describe the Action you took, and don’t forget the Result of your actions.

Doing this will make your response cogent, believable, and impactful.

A Voyage to an Impressive Answer

Ready? Let’s set sail to your impressive response.

“When I was working as a sous chef on a previous cruise, we had a conflict over mismanaged supplies which led to tensions within the kitchen staff – the Situation. As the second in command, it was my Task to ensure smooth kitchen operations and team harmony. Recalling this, I initiated a team meeting, openly acknowledging the problem and encouraging everyone to express their concerns – this was the Action. We discovered that the main issue was poor communication between the purchasing and kitchen staff departments. To resolve this, I worked closely with the purchasing manager, developed a transparent communication process and established a shared online inventory for real-time tracking. The Result – over the next few weeks, misunderstandings reduced considerably, the chilling environment warmed up and our operations became more efficient. This instance taught me the importance of open communication in maintaining a cohesive team environment, especially in a dynamic setting like a cruise ship kitchen.”

How do you motivate your team during peak times, especially when working long hours at sea?

Don’t let this question soak up your nerves.

The interviewer intends to gauge your leadership and management skills, not just when it’s smooth sailing but also when you’re facing squalls and high tides.

Essentially, they’re interested in understanding your ability to rally your team through those all-important peak service hours.

Serving Up the Perfect Response

To prepare for this, you need to dish out examples from your past revealing a mix of inspirational, instructional, and organizational methods you have utilized.

• Start by explaining how you inspire your team through your own work ethic, enthusiasm, and commitment to quality.
• Illustrate how you’ve gone from boss to leader by giving clear instructions and communicating expectations to ensure everyone is aware of their role and responsibilities.
• Sweeten the deal by showcasing your endeavor in fostering an environment that promotes teamwork with a sprinkle of conflict resolution.
• Finish off by describing how you boost morale post-shift – be it through recognition, rewards, or gestures of appreciation.

Note: This isn’t about using fancy culinary jargon but showcasing that you have the sauce to lead a team, even when times are tough.

Whisking Theory & Application

Like the perfect wine pairing with a gourmet meal, let’s match the theory with a practical application.

“In my previous role, when the energy levels started sagging during the peak hustle, I would take the lead and remind my team of our shared goals and high standards using positive affirmations and communicating the importance of their role. I advocated open communication, often asking for their inputs and acknowledging their hard work. To maintain a high morale I integrated small rewards like ‘Chef of the Week’ or treated them to a favorite dessert after a long shift. Moreover, weekly briefings helped keep everyone on the same page, promote unity, and foster an environment where everyone felt valued and heard. I believe a motivated team is key to delivering outstanding service, and I strive to uphold this belief by enabling a positive culture and cohesive team spirit.”

How do you stay updated with the latest culinary trends and integrate them into your dishes?

This question tests your commitment to continuous learning and innovation: your key to surviving and thriving aboard a bustling cruise ship.

Answering this question well can put you on the fast track to landing that cruise ship chef gig.

Answer Effectively: Show Your Passion for Culinary Growth

Keep your answer focused and clear-cut, showcasing your enthusiasm and dedication to growing within your profession.

Paint a picture of how keenly you track the cutting-edge of cuisine.

• Do you subscribe to culinary magazines?
• How often do you attend gastronomic seminars?
• Are you following any renowned chefs or food bloggers on social media?

Don’t stop at naming these resources, highlight how they feed your continuous education and foster an eye for identifying new culinary techniques, ingredients, or diet trends.

What’s the point if you can’t implement, right? Emphasize how you amalgamate these trends into your own style while catering to the sea travelers’ diverse tastes and dietary needs.

Bringing it to Life: A Real-World Example

Now, let’s anchor this to reality with a sample answer:

“I believe in staying on top of the culinary game. I subscribe to key food journals like ‘Bon Appétit’ and ‘Saveur’, and regularly participate in culinary webinars. I also find platforms like ‘Chef’s Feed’ and ‘Food52′ invaluable. They’re great spaces to follow trendsetters in the field. I creatively incorporate new trends and techniques into my dishes. Like when the plant-based dining trend surfaced, I innovated and added a wide array of vegan and vegetarian options to my menu, utilizing vegetables in novel and delicious ways. Furthermore, I pay careful attention to guests’ feedback aboard the cruise ship. Each reaction gives me valuable insight, helping me adapt to their tastes whilst still ensuring I’m presenting them with fresh culinary experiences.”

Can you recall a time when you received feedback on a dish and made changes based on it?

It ain’t just a simple question, matey. It’s a treasure map revealing your abilities to learn, adapt, and sail beyond the horizon!

They seek an understanding of your responsive nature concerning feedback and how well you handle constructive criticism.

Your Response, Crafted with Finesse

Your answer to this question will show you’re someone who appreciates changes brought by the continuous tides of feedback.

So, let’s aim for the North Star and leave no stone unturned.

• Start by briefly detailing the situation, specifying the dish that was criticized.
• Next, dive into the feedback details. It’s key to echo your openness towards criticism in your tone.
• Where to now? To the island of changes you made! Stress your thought process to show off your nifty culinary tricks.
• Lastly, unveil the treasure – the outcome! Ideally, this should include guests singing your praises or the improved quality of your dish.

Paint a Picture with Your Answer

Now, allow us to tantalize your tastebuds with a hint of how a perfect answer sounds.

“Absolutely! I remember early in my career, on my first cruise line as a junior chef, I was in charge of preparing the Coq Au Vin. A seasoned guest noted that my version was a bit more wine-heavy than usual. I was grateful for the insight, and decided to tweak my recipe slightly, balancing the flavors. The next time he dined with us, I presented the dish again – this time, with a more harmonious blend of chicken, bacon, mushrooms and wine. The look on his face when he tasted the improved version was priceless. He called it ‘the best Coq Au Vin he’s ever tasted’ – a compliment that remains dear to me. It was an invaluable experience that taught me the importance of accepting and implementing feedback constructively.”

How do you collaborate with other departments, like the dining room team, to ensure seamless service?

To the unprepared, this might seem like a vague query; but it’s a golden opportunity to shine a light on your teamwork skills and smooth operation handling.

Totally crucial aspects of life in the high-energy world of a cruise ship’s kitchen.

So, what’s the game plan?

We suggest you’d better start with real-life examples.

When you talk about actual situations where you successfully coordinated with other departments and made sure things ran smoothly, you’ll get their attention. No joke.

Also, mention how you used your culinary expertise to assist other teams, taking the conversation back to your forte.

Time to witness the strategy in action

Imagine this. The stage is set. They pop the question. You draw a deep breath. And then…

“In my previous role at XYZ Cruises, I regularly interacted with the dining room team to ensure guests had a seamless dining experience. I know that on a cruise ship every team relies on each other for success, so I made sure I was always approachable and open to ideas coming from all quarters. For instance, when we were introducing a new menu, I coordinated with the dining room manager to train their team on how to present and explain dishes to our guests. We even worked together to efficiently manage food allergies and dietary restrictions of our guests. With the kitchen and dining room team in perfect sync, we significantly enhanced our service time and guest satisfaction.”

Describe a situation where there was a breakdown in communication between departments. How did you handle it?

The interviewer is probing your chops for problem-solving, effective communication skills, and finesse in restoring team harmony.

Plus, they want a peek into your experience handling interdepartmental dynamics – an absolute must-have on a cruise ship.

No Panic! Here’s The Game Plan

Let us walk you through the strategy to ace this question.

• First up, bring to mind a real event where you tackled a communication breakdown between members of different departments. True stories make for the best answers.
• Next, take time to detail the problem and your role in it. Being specific about your participation in the scenario lends an air of authenticity to your response.
• Now, onto action: illustrate the steps you took to mediate the issue. Examples could be setting up a meeting, openly discussing the problem, or initiating a recurring interaction to avoid a repeat incident.
• Finally, underline the outcome. Show off the success of your intervention, highlighting improved communication and team cohesion.

Sounds good? Now, let’s move on to the actual answer.

Your Gold-Star Response, Revealed!

“During a peak holiday cruise stint, I noticed increasing complaints about delayed meal service. That came down to a communication gap between my culinary team and the scheduling staff. I could’ve let it slide and blamed the other department, but instead, I made it my mission to bridge that gap. I set up a meeting between the two departments to openly discuss the issues at hand. During the meeting, it became clear the scheduling department didn’t fully understand our preparation timelines. In response, we drafted a detailed meal preparation timeline chart and shared it with them. It instantly cleared up confusion, ensuring that dining schedules were cohesive with our kitchen timelines. In the end, not only did we drastically reduce meal service delays but we were also able to strengthen the bond between the departments.”

How do you ensure that kitchen equipment is always in optimal working condition?

Now that’s an interesting one!

Through this question, the interviewer is assessing your commitment to upholding the highest level of food safety and extending the life of pricy kitchenware .

And not to forget, they’re testing how well you can keep unexpected kitchen disasters at arm’s length.

Mastering Your Response

With this 3-part strategy, you can steer your answer just right.

• Step 1: Underscore that regular inspection and proper maintenance are at the heart of your routine. Impress them with your knack for catching signs of wear and tear.
• Step 2: Show them your passion for keeping kitchenware squeaky clean and sanitized on the regular. After all, what’s more appealing than a nicely cooked dish from a hygienic kitchen?
• Step 3: Dive into your future-proof planning. Talk about how you train your team on the right use of equipment and basic troubleshooting. This keeps operations smooth and a disaster-free kitchen.

Spicing It Up With An Example

Let’s bake this strategy into a delicious response. Ready?

“Recognizing the key role kitchen equipment plays in quality, efficiency, and safety, I approach its upkeep in a three-pronged way. Firstly, I conduct daily inspections of each piece of equipment. Any immediate concerns like loose screws or unusual noises are addressed promptly to prevent major breakdowns. Regular maintenance, as well as adhering to the manufacturer’s suggested care routine, is also a priority. Second, cleanliness and sanitation form an integral part of my shift’s closing rituals. Every night, my team and I ensure that every piece of equipment is sparkling clean and thoroughly sanitized. This not only elongates the life of the equipment but also complies with the highest health and hygiene standards. Lastly, I ensure my team is trained to use the equipment in the right manner and do basic troubleshooting. Through this, I intend to foster a proactive team that can identify potential concerns before they boil over into bigger issues. This multi-pronged approach, I believe, helps keep our kitchen ship-shape and ready for any culinary adventure.”

Describe a time when a critical piece of kitchen equipment malfunctioned during service. How did you manage?

Here’s a familiar scenario: You’re at the height of a rush dinner service onboard a cruise ship, serving tantalizing dishes to eager guests.

Out of the blue, a crucial kitchen gadget fails. Yikes, right?

Well, your interviewer wants to hear about it!

This question is designed to gauge your ability to handle pressure, problem-solving, and resourcefulness in chaotic situations.

But how do you handle this question?

Winning Approach to Answer

Don’t fret! There isn’t a cookie-cutter answer. But, there is a winning strategy.

• Clarify the situation, define the problem, and how you stayed level-headed.
• Describe the action steps you implemented to tackle the issue.
• Evidence your critical thinking, failsafe plans, and ability to uphold top-notch service despite unpredicted obstacles.

The interviewer will appreciate hearing how you put the guests’ satisfaction and safety first.

Remember, their focus is your response , not the problem itself!

Example Response

Here’s an example answer to this question:

“There was this one time on a particularly busy night when our deck oven — a vital piece of equipment for our menu — suddenly malfunctioned. I immediately informed the kitchen manager and then, maintaining composure, creatively reworked the menu to bypass the need for the oven. We served stove-top and fried dishes, used sous-vide machines to slow cook meats, and fashioned a makeshift pizza oven on a stovetop with a cast-iron skillet. We kept the service running smoothly without any drop in quality or customer satisfaction. It was a real test of adaptability, but it proved that even under pressure, we can deliver an exceptional dining experience.” Now, with this answer, you’re not just detailing a problem and its solution, but you’re presenting yourself as an inventive, cool-headed professional, ready to rise above any adversity in the name of customer satisfaction.

Cruise Ship Chef Interview Tips

Understanding the role (what’s expected of a cruise ship chef).

On solid ground, you might be the king of your kitchen. On the high seas, the dynamics change.

Versatility: Cruise chefs must be adept at various cuisines. One day you’re serving sushi, the next, a full-blown Italian feast.

Stamina: Picture back-to-back shifts, endless prep, and countless guests. Stamina and passion are your best allies.

Communication: You’ll be collaborating with diverse teams. Clear communication ensures harmony in the kitchen.

Inventory Management : Ensuring freshness of ingredients, reducing waste, and improvising when certain items are unavailable.

Team Management : Leading a diverse team and ensuring seamless operations, especially during peak dining times.

Safety & Hygiene : Prioritizing safety protocols, maintaining cleanliness, and ensuring the crew adheres to hygiene standards.

Commitment: Long contracts, away from home, and confined to the ship. It’s a commitment not just to cooking, but to the unique lifestyle of the seas.

What To Wear To Cruise Ship Chef Interview (Cruise Ship Chef Interview Outfit)

First impressions matter, and while your skills are paramount, appearing polished can give you an edge.

Professional Chef Attire: Opt for a clean chef’s jacket. It screams professionalism and showcases pride in your craft.

Neat Trousers: Pair your jacket with black or dark blue trousers. Ensure they’re ironed and fit well.

Closed-Toe Shoes: Safety first! Closed, non-slip shoes are a must. They not only look professional but also underline your understanding of kitchen safety.

Minimal Accessories: A watch can be handy, but avoid flashy jewelry. You want the interviewer focusing on your words, not your bling.

Personal Hygiene: Neatly trimmed nails, tied-back hair, and a fresh appearance emphasize your commitment to cleanliness.

Sailing the seas, rustling up gourmet meals, and living the dream – it’s within reach.

But remember, it’s not just about the tantalizing dishes you can create, but the mindset you bring to the table (or should we say, the galley?).

Think of your interview as a recipe. The right ingredients, mixed with passion and presented with care, can be the ticket to your dream job.

The Interview is Just the Start

Your journey doesn’t end with a successful interview. It’s just the beginning.

• Embrace the constant learning that comes with being a cruise ship chef.
• Adapt to diverse guest preferences.
• Stay enthusiastic in your continuous voyage of learning.

The Ocean of Opportunities:

As you set sail on this exciting chapter:

• Let the vastness of the ocean symbolize endless learning possibilities.
• See the ship’s constant motion as a representation of your unceasing quest for growth.
• Be fearless and curious.

Being a top-notch cruise ship chef isn’t just about cooking; it’s about innovation and a never-ending thirst for knowledge.

The key ingredients to success are learning and innovation. Keep stirring them into your career, and you’ll surely taste success.

32 Chef De Partie Interview Questions (And Savvy Answers)

34 Executive Chef Interview Questions (And Strong Answers)

29 Head Chef Interview Questions (And Palatable Answers)

31 Banquet Chef Interview Questions (And Five-Star Answers)

The Editorial Team at InterviewGuy.com is composed of certified interview coaches, seasoned HR professionals, and industry insiders. With decades of collective expertise and access to an unparalleled database of interview questions, we are dedicated to empowering job seekers. Our content meets real-time industry demands, ensuring readers receive timely, accurate, and actionable advice. We value our readers' insights and encourage feedback, corrections, and questions to maintain the highest level of accuracy and relevance.

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Chef Jobs on Cruise Liners

One of the most exciting places to work as an executive chef, sous chef, chef de partie, first cook, or cook trainee among other jobs, is on a cruise liner traveling all over the world.

Here you will learn more about different cultures and tastes from all over the world and the experience is a one in a million, giving you a more mature palate. There are two sections onboard a ship in the galley, and that is the cold galley and the hot galley. Keep in mind, too, that JobMonkey has a detailed section about cruise ship jobs that should be missed. It includes dozens of job descriptions and information the cruise line industry.

Executive Chef: The executive chef is the head of the galley and must have extensive restaurants or hotel chef experience. Most cruise liner companies only offer executive chef positions to chefs with more than 8 years in the industry in a subordinate position. The executive chef will be responsible for the entire galley staff, plan the food, and do quality control. You can earn between $ 4,300.00 and $ 5,200.00 per month as an executive chef onboard a cruise liner.

Assistant Executive Chef or Sous Chef: The assistant executive chef or sous chef is the person in the galley that looks after the rest of the chefs and galley and also makes sure that the day to day running is smooth. The sous chef or assistant executive chef must have 4 to 5 years of cruise liner or restaurant experience and will also help the executive chef to plan meals, assist with quality control, and with the preparation. An assistant executive chef can expect to earn about $3,500.00 to $4,100.00 per month and the sous chef will also be considered for promotion to executive chef.

Chef de Partie: The chef de partie is also in the position of being promoted to executive chef, and must also have 4 to 5 years of experience in the relevant fields. The chef de partie is in charge of preparing all of the sauces and gourmet cuisine in the galley, and also manages the food displays and buffets in the restaurants. The chef de partie will earn between $3,500.00 and $4,100.00 per month.

First Cook: As the first cook in the galley of a cruise ship you will oversee the bakers and pastry chefs and also manage the second cook and third cook. You report directly to the executive chef and can be promoted to assistant executive chef. The first cook must have 2 to 3 years of experience on board in a subordinate position. Your monthly salary as first cook will be between $1,900.00 and $2,200.00.

Second Cook and Third Cook: The second cook will be directly under the first cook as will the third cook. You have the responsibility of supervising the bakers and pastry chefs, and you must also take direction from the first cook and executive chef regarding your food preparation and cooking tasks. You will earn between $1,400.00 and $1,600.00 per month and have the opportunity to be promoted to first cook.

Cook Trainee: The cook trainee is the starting position for many chefs to the cruise liner industry and you must have some experience in restaurants or hotels. You will earn about $700.00 per month and can be promoted to third chef or second chef. The cook trainee will take cooking and preparation directions from the first cook.

Baker Jobs: Bakers have various tasks in the galley and you can work as a baker supervisor, assistant baker supervisor, baker, or baker trainee. You are responsible for baking all of the good on board and as the baker supervisor you must have more than 3 years of experience in the hospitality field. The baker supervisor is responsible for the preparation and baking of all foods in the cold galley and will report and take orders from the executive chef. The baker supervisor will earn a salary of around $1,800.00 to $2,300.00 per month, with the other bakers earning from $1,900.00 to $900.00 per month.

Pastry Chefs: The pastry chefs also work in the cold galley preparing and making all of the desserts, pastries and tasty treats for the guests. The pastry chef supervisor is the head of the pastry chef section and will be in charge of the pastry preparation, production, and all pastry staff. The next cruise liner job in the pastry section is the assistant pastry chef supervisor, pastry man, and finally pastry trainee. These jobs will all involve making and preparing the pastries and all pastry staff will report to the pastry chef supervisor. You will make between $1,900.00 and $2,300.00 per month as a pastry chef supervisor and the other pastry chef positions will offer salaries of $2,100.00 to about $800.00 as the pastry trainee.

Crew Cooks: The crew cook makes all the food that is eaten by the crew. There are various crew cook jobs like crew cook, crew cook assistant and crew cook trainee. You will report and take orders from the First Cook and must have at previous hotel or restaurant industry experience. You can earn between $600.00 and $900.00 per month and there are strong possibilities of being promoted to third cook or second cook.

Other Cruise Liner Galley Jobs: There are lots of other galley positions available that require chefs, cooks or people will a food background, knowledge and passion. You can start off in the cruise line industry as a provision master or storekeeper collecting and keeping tabs on the supplies and ingredients on board. The provision master or storekeeper must have a food and beverage background and will take directions from the executive chef. The provision master or storekeeper must also have accounting knowledge. The crew messman or crew cook utility does not require you to have any experience and is a great place to start if you want to travel the world and also start to gain experience in the kitchen. You will be responsible for cleaning and general maintenance and will be directed by the first cook. You can earn about $600.00 to $900.00 per month.

These are just some of the top chef positions that you can get working as a chef or cook onboard a cruise ship. It is a great opportunity to get promoted and gain valuable experience while traveling the world. Some cruise liners have many restaurants onboard, which means that there are lots of jobs available all the time. If you are tired of working in a land based restaurant or resort or hotel, and want some adventure, then cruise liner chef jobs are just for you.

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Port to plate in 48 hours? How Holland America Line brings fresh fish to guests

The semitruck carrying my dinner backed into its parking spot at the Port of San Diego on a late morning in early April.

Shortly before noon, the vehicle opened to reveal roughly 2,800 pounds of fish that had been caught just days earlier. Workers transferred boxes of mahi-mahi and other seafood from the chilly trailer to a warehouse-like space. The fish was inspected and moved onto an extension lift – think a utility vehicle modeled on Mr. Fantastic – parked near Holland America Line’s Koningsdam ship.

Its mechanical arm reached across the edge of the pier into a square opening toward the vessel’s aft, where it disappeared from view. But by about 7 p.m., a piece of that mahi-mahi was on my plate in the ship’s main dining room.

Prepared with cilantro rice, guajillo chiles, chipotle and tomato, the fish was mild and sweet with a kick from the spicy sauce.

As part of its Global Fresh Fish Program, Holland America brings a wide range of seafood from port to plate within 48 hours across its fleet. Last week, the brand took that a step further, revealing it is the first global cruise line to receive Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC) certifications for more sustainable and responsible seafood sourcing.

USA TODAY got a behind-the-scenes look at how the program works during a recent cruise.

What is Holland America’s fresh fish program?

The cruise line sources fish locally from more than 60 ports around the world. During Koningsdam’s April 5 voyage, the crew picked up the mahi-mahi along with rockfish, swordfish, rainbow trout and sea bass in San Diego.

The 48-hour window applies on most voyages, but on repositioning sailings or crossings, fresh fish may be served over a longer window. In those circumstances, however, the fish is not served under the “port to plate” banner.

On our sailing, they initially loaded enough for five or six days and would later restock. “So out of the 22-day voyage, hopefully, we can do maybe 12 or 13 times fresh fish upstairs and in the dining room,” said executive chef Darran Yardley-Salisbury in a storeroom lined with metallic shelves on one of the vessel’s lower decks.

Michael Stendebach, the line’s vice president of Food & Beverage and Guest Services, told USA TODAY the program was born in response to increasing guest demand for seafood and a desire to make the procurement process more sustainable. He said at least 75% of Holland America passengers order fresh fish once – if not twice – per cruise.

“We were looking into the destinations where we are cruising, like Alaska or the Caribbean, and we wanted to get away from the delivery of (shipping) containers into ports,” Stendebach said. “We wanted to build relationships in the single destinations we are in with suppliers.”

The cruise line previously announced in 2022 that it was certified by Responsible Fisheries Management by serving only fresh, sustainable Alaska seafood on its ships sailing there before scaling up its efforts.

Unlike frozen fish, which is prepared in larger portions – though they vary based on the ship’s size – Stendebach said the fresh fish is cooked “á la minute.”

“The fresh fish is kept cold until the order is coming in and then they start to produce it, so there's no overproduction,” he said. “It's really on the spot, and I think that is the freshest way you can experience the fish.”

During the first few days of the April cruise, other fresh fish dishes included sea bass with lemon butter sauce and tapenade at brasserie Rudi’s Sel de Mer and trout with a bread crumb and cashew crust served in a curry sauce at Asian restaurant Tamarind.

Fresh fish is not available in all ports, though, Yardley-Salisbury said, and the line also still serves seafood that has been frozen (outside of Alaska). The percentage of fresh versus frozen fish varies by sailing.

What kinds of fish are part of the program?

The program features more than 80 kinds of fish, with different selections depending on where the ship is sailing. The Caribbean has options like summer flounder and yellowfin tuna, while Hawaii offers striped marlin and Hawaiian pink snapper, among others (a full list can be found on Holland America’s website ).

Getting fresh supplies is easier on some cruises than others. On sailings like ours with many sea days, the kitchen staff has fewer options than in Europe for instance, where vendors are plentiful. "In Europe, it's a little bit like heaven for a chef," said Yardley-Salisbury. "We can go from port to port and we can get the most amazing stuff."

The cruise line denotes which options are fresh on the menus, and will label items that are MSC and ASC certified as well. MSC certifications apply to wild-caught seafood, while ASC certifications are for farmed seafood.

“Overfishing, unregulated fishing, excessive bycatch, these are all things that have a huge impact on the oceans,” said Erika Feller, regional director, Americas at the MSC.

MSC issues certifications to fisheries that meet its sustainability requirements, as well as Chain of Custody certifications that affirm the fish customers are buying comes from a certified fishery. The process is voluntary and the certifications are based on third-party audits.

The fishery certification lasts five years, while the Chain of Custody certification is good for three. Both undergo annual audits to ensure they are maintaining those conditions.

The crew on Koningsdam did a quality check of its own kind.

Yardley-Salisbury and members of the kitchen staff tasted dishes, including fish, before service to make sure the dishes are prepared according to the recipe and the flavor profile is "as it should be." Gathered around a table in a galley, they each grabbed spoon or forkfuls of every dish.

They repeat that process every day before service. "Any alterations that we need to make should only be seasoning issues, temperature issues, volume issues, maybe a little bit of sauce," he said.

What happens to uneaten cruise food?: These lines are working to reduce waste

Does fresh fish cost more?

Fresh fish may be more expensive, but passengers shouldn’t worry about seeing higher fares or food costs as a result. Stendebach said the line is saving money on logistics costs by cutting back on containers “being shipped from A to B.”

“So for that reason, you can spend more money on the product,” he said.

The program and the new certifications help offer guests a user-friendly way to eat more sustainably . Feller said, “the whole idea here is to make it easy for people to find that good choice.”

The reporter on this story received access to this sailing from Holland America Line. USA TODAY maintains editorial control of content.  

Nathan Diller is a consumer travel reporter for USA TODAY based in Nashville. You can reach him at [email protected].

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Cruising the Moskva River: A short guide to boat trips in Russia’s capital

There’s hardly a better way to absorb Moscow’s atmosphere than on a ship sailing up and down the Moskva River. While complicated ticketing, loud music and chilling winds might dampen the anticipated fun, this checklist will help you to enjoy the scenic views and not fall into common tourist traps.

How to find the right boat?

There are plenty of boats and selecting the right one might be challenging. The size of the boat should be your main criteria.

Plenty of small boats cruise the Moskva River, and the most vivid one is this yellow Lay’s-branded boat. Everyone who has ever visited Moscow probably has seen it.

This option might leave a passenger disembarking partially deaf as the merciless Russian pop music blasts onboard. A free spirit, however, will find partying on such a vessel to be an unforgettable and authentic experience that’s almost a metaphor for life in modern Russia: too loud, and sometimes too welcoming. Tickets start at $13 (800 rubles) per person.

Bigger boats offer smoother sailing and tend to attract foreign visitors because of their distinct Soviet aura. Indeed, many of the older vessels must have seen better days. They are still afloat, however, and getting aboard is a unique ‘cultural’ experience. Sometimes the crew might offer lunch or dinner to passengers, but this option must be purchased with the ticket. Here is one such  option  offering dinner for $24 (1,490 rubles).

If you want to travel in style, consider Flotilla Radisson. These large, modern vessels are quite posh, with a cozy restaurant and an attentive crew at your service. Even though the selection of wines and food is modest, these vessels are still much better than other boats.

Surprisingly, the luxurious boats are priced rather modestly, and a single ticket goes for $17-$32 (1,100-2,000 rubles); also expect a reasonable restaurant bill on top.

How to buy tickets?

Women holding photos of ships promise huge discounts to “the young and beautiful,” and give personal invitations for river tours. They sound and look nice, but there’s a small catch: their ticket prices are usually more than those purchased online.

“We bought tickets from street hawkers for 900 rubles each, only to later discover that the other passengers bought their tickets twice as cheap!”  wrote  (in Russian) a disappointed Rostislav on a travel company website.

Nevertheless, buying from street hawkers has one considerable advantage: they personally escort you to the vessel so that you don’t waste time looking for the boat on your own.

Prices start at $13 (800 rubles) for one ride, and for an additional $6.5 (400 rubles) you can purchase an unlimited number of tours on the same boat on any given day.

Flotilla Radisson has official ticket offices at Gorky Park and Hotel Ukraine, but they’re often sold out.

Buying online is an option that might save some cash. Websites such as  this   offer considerable discounts for tickets sold online. On a busy Friday night an online purchase might be the only chance to get a ticket on a Flotilla Radisson boat.

This  website  (in Russian) offers multiple options for short river cruises in and around the city center, including offbeat options such as ‘disco cruises’ and ‘children cruises.’ This other  website  sells tickets online, but doesn’t have an English version. The interface is intuitive, however.

Buying tickets online has its bad points, however. The most common is confusing which pier you should go to and missing your river tour.

“I once bought tickets online to save with the discount that the website offered,” said Igor Shvarkin from Moscow. “The pier was initially marked as ‘Park Kultury,’ but when I arrived it wasn’t easy to find my boat because there were too many there. My guests had to walk a considerable distance before I finally found the vessel that accepted my tickets purchased online,” said the man.

There are two main boarding piers in the city center:  Hotel Ukraine  and  Park Kultury . Always take note of your particular berth when buying tickets online.

Where to sit onboard?

Even on a warm day, the headwind might be chilly for passengers on deck. Make sure you have warm clothes, or that the crew has blankets ready upon request.

The glass-encased hold makes the tour much more comfortable, but not at the expense of having an enjoyable experience.

Getting off the boat requires preparation as well. Ideally, you should be able to disembark on any pier along the way. In reality, passengers never know where the boat’s captain will make the next stop. Street hawkers often tell passengers in advance where they’ll be able to disembark. If you buy tickets online then you’ll have to research it yourself.

There’s a chance that the captain won’t make any stops at all and will take you back to where the tour began, which is the case with Flotilla Radisson. The safest option is to automatically expect that you’ll return to the pier where you started.

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The 8 best Hawaii cruises in 2024 and 2025

C ruising the Hawaiian Islands offers U.S. travelers an immersive South Pacific escape with all the comforts of home. In fact, the Aloha State is in many ways an ideal cruise destination. It has year-round sunny weather, four main islands featuring varied topographies — including sandy beaches, cascading waterfalls, volcanic mountains and vibrant green valleys — and a wide array of land- and water-based activities.

The main caveat? Hawaii cruise options are somewhat limited — just a fraction of what's available in the Caribbean — and many itineraries involve multiday crossings from the West Coast. Only one cruise line offers Hawaii itineraries throughout the year; most others visit during specific months or when repositioning ships in spring and fall.

For more cruise news, reviews and tips, sign up for TPG's cruise newsletter .

Looking for the Hawaiian Islands sailing that's right for you? Here's a look at the eight best Hawaii cruises for every type of traveler.

Norwegian Cruise Line's 7-night Inter-island Hawaii

For travelers who want more aloha time than the typical eight-hour port call allows, Norwegian Cruise Line has a solution. Its 2,186-passenger Pride of America lets vacationers sample four Hawaiian islands over seven days, with overnights in Maui and Kauai, plus port calls on both Hilo and Kona on the island of Hawaii. In total, this itinerary offers nearly 100 hours of shore time.

Pride of America sails round-trip from Honolulu every Saturday year-round. As a U.S.-flagged ship, it's the only large vessel permitted to sail this way. Not only do you skip the long Pacific crossing that most cruise ships do to reach Hawaii, but passports are not required for U.S. citizens, and you can tack on pre- or post-cruise stays on Oahu.

The overnights on Maui and Kauai also mean it's possible to try several of Hawaii's signature experiences that most port calls don't allow. Passengers can catch dusk or dawn from atop Maui's massive 10,023-foot dormant volcano with sunrise and sunset excursions to the Haleakala Crater. And with the ship in port all night on Kauai, guests who want to enjoy traditional Hawaiian cuisine, music and hula performances can book the Luau Kalamaku for a fun evening out.

Pride of America, which has been cruising Hawaii since 2005, doesn't have the onboard thrills (race track, virtual-reality gaming, waterslides) of Norwegian's newer ships , but that's okay because the islands, not the ship, are your main destination. Its American-themed decor celebrates U.S. cities in a vibrant, and at times, kitschy way, but a 2021 refurbishment left its cabins and public spaces feeling refreshed.

Many of Norwegian's specialty dining venues (which incur a surcharge) are on board, including Cagney's Steakhouse, Le Bistro (here, it's Jefferson's Bistro), Moderno Churrascaria and Teppanyaki.

Who should go: Anyone seeking a convenient way to island-hop — and see a lot of Hawaii — by making the most of the generous shore time with a combination of independent exploration and shore excursions. Most sailings attract couples ages 50 and older, although summer and holiday sailings have plenty of families on board.

Related: Best time to cruise Hawaii

UnCruise Adventures' 7-night Hawaiian Seascapes

Cruisers seeking a less traditional, more carefree Hawaii experience can have it from November to April aboard UnCruise Adventures ' 36-passenger Safari Explorer. The seven-night Hawaiian Seascapes itinerary, which begins either on Molokai or the island of Hawaii, is an unconventional one designed for those who enjoy going off the beaten path in an intimate and more authentic setting. U.S. passports aren't required to sail.

UnCruise visits four islands — Maui and Lanai plus Molokai and Hawaii — and focuses on not only their striking landscapes and underwater beauty but also the cultural traditions, cuisine and music of the Hawaiian people. On Molokai, where there's not a single traffic light and the lifestyle is slow-paced, passengers get a chance to "talk story" with locals and enjoy a pa'ina (feast) and evening jam session. Lanai activities range from snorkel, paddleboard and kayak excursions to off-road adventures exploring the privately owned island's dramatic sea cliffs, red rock formations and vast fields once filled with Dole pineapples.

Most UnCruise sailings are during Maui's humpback whale season, so sightings while cruising off the coast of Maui are possible. You might also catch glimpses of dolphins and sea turtles. A "Captain's Choice" day is a wild card determined by the weather, marine life in the area and other factors, while the final two days are spent exploring the Big Island of Hawaii — including a hike up Hualalai volcano and a skiff ride along the rugged coast.

Constructed in 1998, Safari Explorer was designed with adventure itineraries in mind (in summer the U.S.-flagged ship repositions to Alaska). Its size allows it to navigate areas larger ships can't reach, which in Hawaii means bays and coves ideal for snorkeling or watersports.

With such a small number of passengers aboard, guests get to know each other — and Safari Explorer's friendly and knowledgeable crew — quite well. Passengers come together over meals featuring locally sourced ingredients, and as all UnCruise fares include unlimited wines, spirits and microbrews, shipmates can raise a glass without worrying who's buying a round. It all lends itself to an exclusive yet utterly relaxed week of cruising.

Who should go: The ship's laid-back onboard vibe paired with its land- and water-based activities make the Hawaiian Seascapes itinerary ideal for active travelers seeking a nature-focused itinerary — although cruise fares (which start around $5,900 per person) are among the priciest for a Hawaii cruise.

Related: Why it's easier to meet new people on a smaller cruise ship

Holland America's 17-night Circle Hawaii

Travelers who have more than two weeks to spare and who prefer to arrive in Hawaii via ship rather than an airplane can do so on Holland America 's 17-night Circle Hawaii itinerary. They'd better also love sea days because crossing the Pacific from San Diego or Vancouver to Honolulu and back requires 10 days.

That means passengers enjoy five or six days in Hawaii on Kauai, Oahu, Maui and the island of Hawaii. Some itineraries stay in select ports overnight. Cruises departing from San Diego also call on Ensenada, Mexico. With either departure port, passports will be required.

The itinerary is offered in 2024 and 2025 on the 2,650-passenger Koningsdam and 1,432-passenger Zaandam.

Travelers with more time on their hands can also visit Hawaii as part of longer Pacific island cruises with Holland America. Koningsdam will sail a 35-night Hawaii, Tahiti & Marquesas itinerary in 2025 that combines visits to four Hawaiian islands with calls on five islands in French Polynesia and Fanning Island, Kiribati (and 20 sea days).

Related: Holland America unveils epic cruise to Hawaii and Alaska for 2025

Zaandam will also sail 51- to 56-night Tales of the South Pacific itineraries that visit multiple islands in Hawaii and French Polynesia along with ports in the Cook Islands, American Samoa and Fiji.

Holland America is popular with cruisers ages 60 and older, many of them retired, who have time to enjoy longer itineraries on ships that offer good value with a focus on culinary and musical enjoyment. Two of Koningsdam's most popular venues are its live entertainment area with three venues — B.B. King's Blues Club (for Memphis-style rhythm and blues), Billboard Onboard (for chart-topping hits played by a live pianist) and Rolling Stone Rock Room (for a live band playing classic rock), and World Stage, a theater with a 270-degree screen used for both special BBC Earth in Concert and theatrical productions.

Onboard specialty dining options (at an added cost) include Pinnacle Grill for steaks and seafood, Tamarind for Pan-Asian cuisine and Rudi's Sel de Mer for French Brasserie specialties and seafood.

Who should go: Mature travelers who prefer not to fly and who enjoy a more traditional cruise experience. They should also love sea days as much (or even more so) than port exploration.

Related: 16 mistakes cruisers make on cruise ship sea days

Princess Cruises' 15- or 16-night Hawaiian Islands

Princess Cruises is also a good option for longer sailings. The cruise line offers numerous round-trip itineraries to Hawaii from Los Angeles, San Francisco and San Diego in the fall and winter.

The majority of sailings are aboard the 3,080-passenger Crown Princess and Ruby Princess from San Francisco, and the 2,600-passenger Grand Princess and 3,080-passenger Emerald Princess from Los Angeles.

Ships are in port for nine to 11 hours in Hawaii (Hilo), Kauai and Maui and for 16 hours in Oahu. Itineraries include a stop in Ensenada, Mexico (so passports are required), plus nine or 10 sea days.

The ships feature many of Princess' popular dining venues, including Alfredo's Pizzeria (a sit-down venue serving personal-size pizzas), Crown Grill for steaks and Sabatini's Italian Trattoria. There's plenty of outdoor space for soaking up the sun — including an adults-only sun deck — and a dazzling Piazza for enjoying cocktails, gelato and pop-up street performers.

Fans of Princess' Movies Under the Stars poolside screenings (with free popcorn) and Discovery at SEA enrichment programming will have ample time to enjoy these perks on a Hawaii sailing.

Who should go: These sailings will appeal to couples or groups of friends who prefer to have a wide choice of sailing dates, can take the time to enjoy a leisurely Pacific crossing and appreciate Princess' focus on quality cuisine and a sun deck designed for relaxation rather than thrills.

Related: Best Hawaii cruise shore excursions

Celebrity's 9- to 12-night Hawaii Cruise

Travelers seeking modern interior decor on a ship designed with couples in mind can visit Hawaii aboard Celebrity Cruises ' 2,852-passenger Celebrity Solstice or 2,918-passenger Celebrity Edge on itineraries ranging from nine to 13 nights — but only if the timing is right. That's because the line offers only two sailings per ship each year (in spring and fall) as the ships reposition between Alaska and destinations in the Pacific. The itineraries are one-way (Vancouver to Honolulu or vice versa) with passports required.

These cruises call on three ports on two islands: Honolulu (Oahu) and Hilo and Kona (Hawaii), with one or two overnights in port and 10 hours ashore on one-day visits. All include five days in a row at sea. Since the itineraries either begin or end in Honolulu, there's also a chance for some pre- or post-cruise exploration.

Sea days offer opportunities to enjoy the chic, grown-up ambience and amenities aboard these ships. Each vessel offers multiple complimentary and extra-fee specialty restaurants. Celebrity Solstice features Tuscan Grille for Italian specialties and steak and Murano for modern French cuisine, while Celebrity Edge offers the whimsical Le Petit Chef and the international Eden Restaurant.

Celebrity's signature Martini Bar and many other onboard watering holes keep the grown-up vibe going day and night. Choose cruise fares that include alcohol and Wi-Fi, or pay a lower rate and pay for your drinks as you go.

Who should go: The slightly shorter one-way sailings and the ships' contemporary ambience make these itineraries ideal for couples and groups of friends seeking a relaxing escape — especially Gen Xers in their 40s and 50s, who are Celebrity's target market.

Related: 6 national parks you can reach by cruise ship (and 2 are in Hawaii)

Carnival's 14- or 15-night Hawaii from Los Angeles

If fun is your cruise mantra, the "Fun Ship" brand Carnival Cruise Line offers a handful of round-trip sailings to Hawaii from Los Angeles (Long Beach) aboard the 2,984-passenger Carnival Radiance. Like other roundtrips from the West Coast, these itineraries spend just five days in Hawaii, offering eight to 14 hours of shore time in ports on four islands: Maui, Kauai, Oahu and Hawaii. Along with enjoying eight sea days, guests will also call on Ensenada, Mexico, so passports are required.

Carnival Radiance first sailed under that name in 2021, but it's not a new ship. Before an epic makeover, it sailed for the cruise line as Carnival Victory. Ship features include many of Carnival's signature complimentary and extra-fee dining venues, including Guy's Burger Joint and Pig & Anchor Bar-B-Que Smokehouse, BlueIguana Cantina, Fahrenheit 555 Steakhouse and Bonsai Sushi Express.

Additional guest favorite destinations on board include the RedFrog Pub, Alchemy Bar and WaterWorks aquapark. Expect high-voltage theater shows from Playlist Productions at night and poolside interactive contests by day.

Who should go: Socially inclined cruisers who love Carnival's emphasis on onboard fun and can appreciate a colorful ship with a lively ambience and lots of day and evening activities.

Related: Best Hawaii cruise tips for getting the most from your island-hopping trip

Royal Caribbean's 9- to 13-night Hawaii Cruises

A megaship cruise experience to Hawaii is available, too — with pricing that's quite affordable. Royal Caribbean cruises there on two vessels in one of its newer classes of ships: the 4,180-passenger Quantum of the Seas and Ovation of the Seas.

All are one-way cruises just before or after the Alaska cruise season (so late April or early October) between Oahu and Vancouver (or vice versa). The ships call on two Hawaiian islands and spend four or five days in a row at sea. Passports are required since these itineraries begin or end in Vancouver.

Ovation of the Seas and Quantum of the Seas feature a mix of thrills for all ages. These include RipCord by iFly simulated sky diving, FlowRider simulated surfing, bumper car racing in the SeaPlex indoor activity complex and the North Star sightseeing capsule, which ascends 300 feet above the top deck for 360-degree views.

Both ships also offer 14 dining venues, including the innovative Wonderland, Jamie's Italian by Jamie Oliver and kid-favorite Dog House, as well as bar options that include Schooner Bar for by-request piano tunes, Boleros for mojitos and merengue and Bionic Bar for drinks poured by robotic bartenders. Entertainment includes live cover bands in the Music Hall and multimedia music and dance performances in Two70.

Who should go: Cruisers who love a big ship with a wide array of dining choices, all kinds of evening entertainment and plenty of exciting activities to pass the time on sea days. Quantum-class ships are great for families, but the sail dates might not work for those with school-age kids.

Related: Do you need a passport for a cruise?

Viking's 16-night Hawaiian Islands Sojourn

For a guaranteed adults-only sailing in a relaxed, boutique-style setting, upscale cruise line Viking also offers round-trip Hawaii cruises from Los Angeles in late 2024 and early 2025 on its 930-passenger Viking Neptune.

What sets Viking apart from most of the other lines offering Hawaii cruises is that it includes a free shore excursion in every port. These include a highlights tour of Honolulu and Pearl Harbor on Oahu and a visit to a scenic waterfall and the Kilohana sugar plantation on Kauai. Additional excursions can be booked at an extra charge.

The 16-night Hawaiian Islands Sojourn sailings visit four islands — Hawaii (Hilo), Oahu, Kauai and Maui — and like other round-trip sailings from the West Coast include 10 sea days and a call on Ensenada, Mexico, so passports are required.

Viking Neptune will also do 32-night Grand Hawaii and Polynesia sailings round-trip from Los Angeles in late 2024 and early 2025 that visit four islands in Hawaii and four in French Polynesia.

The ship, which debuted in 2022, features sleek Scandinavian-inspired decor, a soothing spa with a complimentary thermal area, an aft infinity pool and hot tub, a panoramic Explorer's Lounge and five onboard restaurants. Specialty restaurant Manfredi's serves an extensive menu of Italian specialties, while The Chef's Table offers rotating five-course themed menus, including Asian, French and California-inspired.

In addition to the free shore excursions, pricing includes complimentary wine or beer with lunch and dinner, specialty dining at no extra charge, crew gratuities and transfers.

Who should go: Couples who prefer the quieter ambience of a ship that doesn't allow anyone under 18 onboard, doesn't have a casino and offers presentations by regional experts that enhance immersion into local culture. Viking cruisers are generally over age 55.

Planning a cruise? Start with these stories:

• The 5 most desirable cabin locations on any cruise ship
• A beginners guide to picking a cruise line
• The 8 worst cabin locations on any cruise ship
• The ultimate guide to what to pack for a cruise
• A quick guide to the most popular cruise lines
• 21 tips and tricks that will make your cruise go smoothly
• Top ways cruisers waste money
• The ultimate guide to choosing a cruise ship cabin

Editorial disclaimer: Opinions expressed here are the author’s alone, not those of any bank, credit card issuer, airline or hotel chain, and have not been reviewed, approved or otherwise endorsed by any of these entities.

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Middle East conflict

April 14, 2024 - Iran's attack on Israel

By Jerome Taylor, Heather Chen , James Legge, Sophie Tanno, Emma Tucker , Kaanita Iyer , Paul LeBlanc , Catherine Nicholls, Maureen Chowdhury , Antoinette Radford and Eve Rothenberg, CNN

Our live coverage of Iran's attack on Israel has moved  here .

India calls on Iran to release 17 Indian crew members on board seized container ship 

From CNN's Sandi Sidhu in Hong Kong 

India has called on Iran to release 17 Indian crew members on board a container ship seized by Iran on Saturday. 

Indian External Affairs Minister Subrahmanyam Jaishankar said that he spoke to his Iranian counterpart Iranian Foreign Minister Hossein Amir Abdollahian and "took up the release of 17 Indian crew members of MSC Aries."

Four Filipino seamen were also on board the ship, according to the Philippine Department of Migrant Workers.

The department said it was working with its government, the ship owner, and the operator to release the captured seafarers.

On Saturday, Iran’s Revolutionary Guards seized an Israeli-linked container ship in a helicopter operation near the Strait of Hormuz, state news agency IRNA reported. 

Mediterranean Shipping Company (MSC) said there were 25 crew members on board.

Japanese prime minister condemns Iran's attack on Israel

From CNN's Junko Ogura in Tokyo 

Japanese Prime Minister Fumio Kishida on Sunday said he "strongly condemns" Iran's missile and drone attack on Israel.

"(The attack) further aggravates the current situation in the Middle East. We are deeply concerned and strongly condemn such an escalation," Kishida told reporters.

Kishida said Japan would continue diplomatic efforts to "prevent the situation from worsening and to calm the situation down," and "respond in cooperation with other countries."

Blinken calls British and German counterparts following Iran's attack on Israel

From CNN's Philip Wang 

US Secretary of State Antony Blinken spoke with his counterparts from the United Kingdom and Germany on Sunday following Iran's attack on Israel, according to readouts from the State Department. 

All parties agreed "the importance of condemning Iran's attack in the strongest possible terms and preventing further escalation," the readout said. 

Blinken earlier held phone calls with his counterparts from Turkey, Egypt, Jordan and Saudi Arabia , in which he emphasized the importance of avoiding escalation in the Middle East and of "a coordinated diplomatic response."

US forces destroyed more than 80 attack drones from Iran and Yemen, Central Command says

From CNN's Philip Wang

US forces intercepted more than 80 one-way attack drones and at least six ballistic missiles from Iran and Yemen during its attack on Israel, according to a statement from the Central Command.

The operation included destroying a ballistic missile on its launcher vehicle and seven drones on the ground in Iranian-backed Houthi-controlled areas of Yemen, CENTCOM said. 

"Iran's continued unprecedented, malign, and reckless behavior endangers regional stability and the safety of U.S. and coalition forces," the statement added. 

Israeli and Iranian ambassadors trade accusations during UN Security Council session

From Abel Alvarado in Atlanta

Israel and Iran’s United Nations ambassadors condemned each other’s actions during Sunday’s UN Security Council emergency session called to address Iran’s attack on Israel.

Israel’s UN ambassador Gilad Erdan said Iran "must be stopped before it drives the world to a point of no return, to a regional war that can escalate to a world war." Erdan accused Iran of seeking world domination and that its attack proved that Tehran "cares nothing, nothing for Islam or Muslims" before pulling out a tablet to show a video of Israel intercepting Iranian drones above Jerusalem’s Al-Aqsa Mosque.

Erdan called on the UN Security Council to designate the Iranian Revolutionary Guard Corps (IRGC) as a terror organization.

“Action must be taken now, not for Israel's sake, not for the region's sake, but for the world's sake. Stop Iran today."

Iran’s UN Ambassador Amir Saeid Iravani said his country’s operation was "entirely in the exercise of Iran’s inherent right to self-defense, as outlined in Article 51 of the Charter of the United Nations and recognized by international law."

Iravani said:

"This concluded action was necessary and proportionate," adding that the operation was “precise and only targeted military objectives” to reduce the potential of escalation and to prevent civilian harm. “Iran is never seeking to contribute to the spillover of the conflict in the region, nor does it to escalate or spread the tension to the entire region," he said.

Tehran’s attack had been anticipated since  a suspected Israeli strike  on an Iranian diplomatic complex in Syria earlier this month.

Iravani added Iran has “no intention of engaging in conflict with the US in the region” but warned Iran will use its “inherent right to respond proportionately” should the US initiate a military operation against “Iran, its citizens or its security.”

Israeli war cabinet says it's ready to respond to Iran's attack but delays immediate action. Here's the latest

From CNN staff

The hours-long Israeli war cabinet meeting ended Sunday night without a decision on how Israel will respond to Iran’s missile and drone attack , an Israeli official said.

The cabinet is determined to respond — but has yet to decide on the timing and scope and the official said the military has been tasked with coming up with additional options for a response.

Separately, a senior Biden administration official told reporters that an Israeli official told the United States that it's not looking to significantly escalate the showdown with Iran.

CNN analyst Barak Ravid said Israeli ministers Benny Gantz and Gadi Eisenkot advocated for swift action, but US President Joe Biden's phone call with Prime Minister Benjamin Netanyahu led to a decision to delay the response until the next day. 

Here are the latest headlines:

• Retaliation is over, Iran told US: Iran privately messaged the United States that its retaliation against Israel had concluded, echoing what Tehran said publicly, according to a senior administration official. Late Saturday, Iran said its attack on Israel is a response to Israel's strike on the Iranian consulate in Damascus, and "the matter can be deemed concluded." However, President Ebrahim Raisi said any “new aggression against the interests of the Iranian nation will be met with a heavier and regrettable response,” according to Iran’s state news channel IRIB. 
• United Nations response: UN Secretary-General António Guterres  called for a de-escalation of violence after Iran’s attack. Guterres said the United Nations and member countries have a “shared responsibility” to engage “all parties concerned to prevent further escalation.” He also called for a ceasefire in the Israel-Gaza conflict. “Neither the region nor the world can afford more war,” he said.
• G7 and others: Amid a flurry of diplomatic activity in response to Iran's attack, the G7 nations said they would work together to "stabilize the situation" in the Middle East, according to a statement from Biden. Also, Jordan summoned Iran's ambassador in Amman on Sunday after it intercepted Iranian drones over the country.
• Meanwhile in Gaza: As thousands of Palestinians were turned away from returning to their homes in northern Gaza on Sunday, a 5-year-old girl was shot in the head by Israeli soldiers, her mother said. Video showed a man carrying a 5-year-old girl named Sally Abu Laila, who was bleeding from her head, with people crowding around her in panic trying to cover her wound.

Also on Sunday:

• Israel decided to lift its restrictions on large gatherings and to reopen schools on Monday.
• The US Department of Homeland Security has not identified any “specific or credible threats” to the US since Iran attacked Israel.

Blinken calls Turkish, Egyptian, Jordanian and Saudi counterparts following Iran's attack 

US Secretary of State Antony Blinken on Sunday spoke with his counterparts in Turkey, Egypt, Jordan, and Saudi Arabia following Iran's attacks in Israel, according to readouts from the State Department. 

During his phone calls, Blinken emphasized the importance of avoiding escalation in the region and the importance of "a coordinated diplomatic response."

In his conversation with Jordan and Egypt, Blinken also underlined the significance of achieving an "enduring end to the crisis in Gaza."

Iran will be held responsible if any action is taken against the US or Israel, deputy ambassador warns

From CNN’s Abel Alvarado

The United States warned Iran against taking any action against the US or Israel during the UN Security Council emergency session over Iran’s attack on Israel.

“Let me be clear, if Iran or its proxies take actions against the US or further action against Israel, Iran will be held responsible,” US Deputy Ambassador to the UN Robert Wood said Sunday.

The United States is “not seeking escalation, our actions have been purely defensive in nature,” adding that the “best way to prevent such escalation is an unambiguous condemnation of the council of Iran’s unprecedented large-scale attack,” he said.

The envoy reiterated US support for Israel and condemned Iran’s attack. “Iran’s intent was to cause significant damage and death in Israel,” Wood said.

Wood also said the UN Security Council had an “obligation to not let Iran’s actions go unanswered.”

“For far too long, Iran has flagrantly violated its international legal obligations,” he said before listing occasions Iran has violated UN Security Council resolutions and international law.

Wood accused Iran of being in a “broad sense complicit” of the October 7 attack on Israel by providing “significant funding and training for the military wing of Hamas.”

He added the US will explore "additional measures to hold Iran accountable here in the UN.”

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