how's it going. just joined the forums after reading some of the very informative posts about working on cruise lines.
i'm looking into working on a cruise ship in galley as a sous chef or chef de partie. i was wondering if anybody had any information about the kitchen aspect of cruise ships.
i figure long hours are a norm i've been doing 12 hour or more days 6 days a week most of my career so think long hours are a def. But was wondering about personnal experience in the kitchen or working in the restaurants and how the atmosphere is behind the scenes.
any info would be greatly appreciated.
Harold

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