@Fablesable Thanks for the reply! Never ran a place by myself but for two years I started off as a trainee and I worked my way up to sous chef from the age of 19-21 and had a lot of responsibilities when it came to new ordering stock, stock control and new items on the menu...My college education was only one year whilst working 40 hours a week, my duties were moderate however the menu never changed, basics sweet, choux pastry etc chocolate and cream piping meringues, two or three tiered cakes and dressing them basically, nothing fancy but they looked okay (only dropped one when I completed it and was placing it in a fridge to chill!!!) but nothing of the standard of the cruise line I will be on from what I've seen in pictures. Not saying I'm not willing to learn, however I hope I'm not chucked into the deep end... The middle would be okay though haha!
@foodpump yeah, it's seven days a week, 12 hours, 4 hours off the ship. Hard work and no frills compared to the entertaining staff from what I've heard. Can't find anything about what it's like to work for the company online about the cruise line company which is a bit worrying, but I've worked longer than 6 months at a place I detested. Anything but smelly or dirty when it comes to my bunk mates and I'll be happy!
@cheflayne fully expecting to be the whipping boy of the kitchen, as its normal in every kitchen. Just a quick question... Have you heard of Silversea cruises before and if so could you share as I can't arm to find any info online