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Chef De Partie On A Cruise Ship!

post #1 of 6
Thread Starter 

Ive just been offered a position of chef de partie on the cruise line silversea. Just wanted to get some info from anyone who has either worked with Silversea or anyone who knows the what to expect...Cheers

post #2 of 6

I have a friend who did 1 year with NCL in Hawaii.  He worked 14 days on 7 days off.  The 14 days stretches were 18 hour days and the pay was really good from what he said.  NO OVERHEAD living expenses and banked 75% of his earnings so he had a BIG cash reserve when his contract was up.  He left after the year as he was burnt out but never had any bad to say about it other than the hours.

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #3 of 6

My experience with a cruise line was pretty much the same as expressed in the above post with the exception of it being 30 on and 7off. 16-18 hour days with a maybe an hour break between breakfast and lunch; and maybe a couple of hours between lunch and dinner. Good pay, no overhead, and no where and no time to spend your pay anyway; so yeah bank it.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 6

What's the quality of food like in those kitchens? I could only imagine they have multiple restaurants both high and low class. 

post #5 of 6

The few cruises I have been on ( 3 total, 2 were RC and 1 was Carnival) were all very good quality food.  Was all of it gourmet?  Absolutely not, but it was all high quality.

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #6 of 6
Thread Starter 

Yeah i have no doubt the standard of food will be high. I am interested to know the work rate involved with this particular company if anyone knows. Its a 6 month contract. Cheers
 

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