Cruise Carreras | Jobson cruise ships

C.V. Writing tips

Probably the most important part of applying for a position with a cruise line is to write a professional CV / Resumee. 

Frequently asked questions

Please read our frequently asked questions section


Visa C1 D

Once approved by the cruise line you need to apply for a C1 D seaman's visa from the U.S. Embassy/Consulate....

The Recruitment process


Before to apply read about the recruitment process, conditions, selection and getting onboard.

Job discription: Chef de Partie 

Position Summary:
Supervises and coordinates activities of a workstation engaged in preparing and 
cooking soups, meats, vegetables, desserts, and other foodstuffs served in a variety 
of dinning venues onboard the vessel.

Each culinary shipboard employee reports to their workstation assignment on time
and properly groomed and dressed according to company Standards. This includes a clean uniform, nametag, chef’s hat, apron and specified safety shoes.

On a daily basis, meets with the Sous Chef, to review the requirements of the day’s
meals and timeframes for restaurant service. Reads menu to estimate food and time
requirements to ensure speed and efficiency. Utilizes assorted seasonings,
ingredients, etc. to provide variety from the previous day.

Supervises the workstation function. Assigns duties and responsibilities to
employees. Observes and evaluates employees and work procedures to ensure 
quality standards and service is met. Initiates personnel actions such as new hire requests and discharges, to ensure proper staffing. Ensures food items are prepared 
and presented according to Standards Ensures food is set-up on time and adequate amounts are prepared.

Trains and monitors entry-level cooks and chefs for proper service. Provides on 
the- job training to strengthen their current performance and preparation for 
possible advancement to promotional positions. Organizes the daily workstation operation to ensure speed and efficiency. Notifies Sous Chef regarding work schedules and time records. Conducts an inventory of the items in the workstation storage. Determines the day’s food requirements and prepares requisitions for 
approval of the Sous Chef.
Reviews the quality and quantity of the delivery and accepts the shipment

Utilizes at all times USPH and HACCP procedures for sanitation and cleanliness