The galley team is an important part of the ship’s company because great food and amazing dining experiences are key to creating unforgettable holiday happiness for our guests. To deliver such amazing experiences, the galley is a large team with a wide range of skills, all working closely together.
On board there’s lots of dining experiences for guests to enjoy which means lots of kitchens for the galley team to run. Colleagues are rotated so there’s the opportunity to work in different restaurants where the menus change every 4-5 days. This gives everyone lots of opportunities for different experiences and the chance to learn new skills every day.
Cunard recognises and rewards talent and hard work through promotions. There is regular training, provided by qualified and experienced colleagues on board. Many galley colleagues start at entry-level positions, but they’re able to move to more senior roles much faster than similar jobs ashore.
Operating in a French style, there’s really clear career paths and lots of experienced colleagues to learn from.
The galley team roles are:
- Executive Chef
- Chef de Cuisine
- Sous Chef (General)
- Head Butcher
- Head Baker
- Senior Chef de Partie (Select)
- Chef de Partie (including Butcher and Baker)
- Demi Chef de Partie (including Butcher, Pastry and Baker)
- Commis Chef (including Pastry and Baker)
- Chef Pattisier
- Sushi Master
- Galley Manger
- Assistant Galley Manager
- Galley Team Leader
- Administrator (Galley)