Cruise ship chefs jobs can be tough. Cooking for thousands of people three times a day is no mean feat and can be a nightmare. Cruise lines have standard operating procedures to follow for smooth running of the system. But there are always a few fears that cruise ship chefs hope never materialise.
This doesn’t seem like much but if you have juniors working under you who do not clean up after themselves, it can be very frustrating. Having a poorly managed work-space can throw cruise ship chefs off their game, and no one wants to get started on a bad note when there are hundreds of hungry mouths to feed.
One of the worst nightmares for cruise ship chefs is dealing with equipment giving out. A simple thing as having the stand mixer stop in the middle of kneading can add many more minutes to your already long day. Imagine not realising that the ice cream churner gave up 5 minutes after you left it to do its job. It means having to start from scratch all over again.
Malfunctioning equipment can also stretch to huge ovens and electric chafing dish warmers. There are engineers on board to help fix these issues but it might not be immediate.
Sudden nasty climatic conditions can ruin anyone’s trip. With global warming and climate change very real now, cruise ships sometimes have no choice but to weather a sudden storm. Most guests on board are not used to a tossing ship and can get seasick easily.
This means that cruise ship chefs must work accordingly. First, their estimates of meal types and numbers go askew as some people do not eat at all when feeling sick, while others like to have a good wholesome meal. Secondly, they might need to make food that’s easy on the stomach – like soups, brews and stews, which do not hold very well in their serving dishes on a ship trying to ride very large waves.
SERIOUS FOOD ALLERGIES
Guests can be rather careless at times. Most are required to let cruise companies know of any dietary restrictions so cruise ship chefs can cook food accordingly. However, in the rare case that a guest has left out allergen information or is unaware of it, it can be a bit problematic for cruise ship chefs.
It may not be their fault at all, but no chef wants the trauma of someone else’s severe allergic reactions connected with them at all.
One of the biggest attractions on cruise ships is its food. To maintain high standards, ingredients need to meet the mark on quality and freshness. Cruise ships can only access fresh produce in port, so if a vendor is delayed, cruise ship chefs can be in a fix.
Typically it is then the onus of the vendor to ensure that the shipment reaches the next port on time, but this still presents a problem to cruise ship chefs who must now make do until that time.
The last thing cruise ship chefs want on board is for guests to have a case of food poisoning. It might not even be the cruise line’s fault. Perhaps the guests ate something dodgy in port and fell sick after the ship set sail. If a significant number of guests fall sick, it could be bad business for the company. There will be inspections and analyses of how the issue occurred. There might even be new procedures put in place if a few – maybe even unrelated – lapses are noticed.