Monthly Archives: March 2019

Cruise Ship Chefs: Prepping for Peak Hours

Cruise Ship Chefs: Prepping for Peak HoursSo many people eat on a cruise ship at every meal that the main dining halls have staggered eating times. Menus at both buffets and à la carte restaurants can be complex and elaborate. Ensuring that every guest is served within a decent time frame can be stressful. It is here that proper planning plays a key role in service for rush hour. Cruise ship chefs begin prepping  meals the previous day. It begins with a look through the menu to understand the requirements of all the meals that will be served. This includes all the dishes – from salads to desserts, beverages and cocktails.

Estimates are made of the number of dishes expected to be ordered and a requisition form is sent to the provisions staff. This form includes every ingredient required for the next day’s meal. The provisions team ensures that all of these ingredients are readily available for the cruise ship chef the next day.

Preparations for rush hour begin early. Often, this can mean turning up at 4am for a 6am breakfast. Breads, donuts, pastries and other items are quickly put together and sent into the ovens to bake in batches. Meats or vegetables that need marination are set aside in the mixture and refrigerated until required.

Preparations for peak hour also include cruise ship chefs taking care of salad dressings, roux, meat gravies, coulis, jus and other accompaniments to main dishes. This way, when the time comes, they can concentrate on making fewer elements of the entire dish and simply ladle the accompaniments on quickly.

In this case, labels are very important. As soon as something is prepped, it goes into an appropriate container or bag and labelled with a name or description and the date or time. This helps cruise ship chefs know if something has been freshly prepared or it has gone past its use by date or time and could pose health risks if used.

If possible, best-selling items in each kitchen are prepared ahead of time to avoid any backlogs during rush hour. These could be certain items that the cruise ship has recorded as popular fare among its passengers over time.

Special orders are significant as they are out of the way but need to be made with extra focus and attention. These include meals for those with allergies and other dietary restrictions for health, religious or lifestyle reasons.

It helps greatly when special orders or restrictions come in ahead of time so cruise ship chefs can prepare early, sometimes making a meal off menu for the guest. If not, you must be prepared to rustle up something delicious on the go.

Preparing for rush hour on a cruise ship is like strategising a military operation. With key components in place and everyone doing their job with full attention and focus, it is possible to serve every guest to their full satisfaction.

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HOW TO LEAVE YOUR MARK AS A CRUISE SHIP CHEF

HOW TO LEAVE YOUR MARK AS A CRUISE SHIP CHEFLife as a cruise ship chef often receives criticism. No doubt it is tough and requires long working hours, but the take-aways in terms of skills and experience are immeasurable. Hundreds work as cruise ship chefs but not all are able to leave their mark and stand out. It may not be easy, but following a few basic habits can help you leave your mark as a cruise ship chef to get promotions within the cruise industry or recommendations for when you leave.

Keep a clean slate

The pressures of work can take their toll on anyone. It can lead to mistakes, which are understandable; but it can also lead to employees losing their cool with others. Never pick fights, engage in discriminatory behaviour or do anything illegal. These activities will go on record and could affect your next job application. Keeping a clean slate will get you top employee ratings.

Follow instructions

Thousands of dishes are cooked, plated and served at every meal on a cruise ship. Chefs need to know exactly how they must taste and what they need to look like to maintain consistency. It is important to follow instructions so you can help the food and beverage team with their goals. Consistency in quality of cooking, and particularly plating, is always noticed.

Be innovative

Following instructions, however, does not mean you cannot be creative or innovative. If you find something that can be improved or changed, bring it to the notice of your superiors. Good suggestions are welcomed, and although they may not always be implemented due to logistical or technical reasons, they will be noted. These could go on your record when you ask for recommendations for another job application.

Health & hygiene comes first

On cruise ships, hygiene is of utmost importance. Being noted for your strict adherence to hygiene standards will bring you recognition. Make sure you wash your hands often and correctly, keep your uniform spotless, and keep your nails trimmed at all times.

Ensuring you stay healthy and fit also works to your advantage. It might be difficult to exercise when you have long hours, but putting in 20 minutes a day with a well-balanced diet can help a great deal. This shows the company that you are less likely to be a health liability.

Be a team player

Being able to work well with others is always an advantage. When superiors note that you keep team spirits up, can be counted on to take the lead in stressful situations, and maintain composure during crises, they are more likely to promote you.

If others take the lead, make sure you do everything you can to achieve the goal. Coordinate with other members on your team, help those who might need a hand, and ask for help if you feel things are sliding on your end. The main aim is always achieving the collective goal.

In addition, sticking to general rules of hygiene and discipline always help when making your mark as a cruise ship chef.

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