Cruise Ship Chef..?

Discussion in 'Professional Chefs' started by jnjsqr, Oct 28, 2011.

  1. jnjsqr

    jnjsqr

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    Culinary Student
    I will be graduating culinary school in a few months and want to do something special/different.

    Working hard does not phase me one bit. I like to work hard and feel satisfied at the end of the day.  I see working on a cruise ship for a few months an opportunity to work hard, learn mass dining but also spend my late nights/whatever enjoying beautiful scenery and waters.

    Am I completely off base? Had anyone reading ever worked on a ship or anything of the sort (a resort perhaps) for any period of time to really tell what it's like?

    I just want to enjoy my free time traveling if I can (while I'm single and all) and work hard when I need to. Advice?

    Will I be able to enjoy the places I visit if I am working?
     
  2. foodpump

    foodpump

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    Professional Pastry Chef
    Never worked on a cruise ship, but my sister did--for 7 years.

    Normally you sign a 3 mth contract.  During these 3 mths you work 7 days/week, usually 12 hrs/day.  If one of your team gets cabin fever or gets kicked off the ship, all team members have to cover, so 14 -16 hrs /day..

    Port of calls are usually 3 hrs, the ship needs a skeleton crew, so you don't get out at every port of call.

    Bunking is usally 4/cabin.

    Send your resume to the recruiting offices.
     
  3. cheflayne

    cheflayne

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    Sounds about right, except that in my experience a 12 hour day would be a short one, usually more.