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Life on Board for a Chef

ATITHYA: A Journal of Hospitality

Volume 6 Issue 1

Published: 2020
Author(s) Name: Rahul Bhalekar, Sairaj Nazare | Author(s) Affiliation: All India Shri Shivaji Memorial Societys College of Hotel Mgt. & Catering Tech., Pune, Maharashtra
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Abstract

The cruise line industry is a developing industry which has its own work culture and requirements when it comes to employment unlike the other sectors of the hospitality industry. It has its advantages as well as disadvantages like the other industry do. Previously it was the requirement to have a good experience of working with star hotels or with the well-reputed dining establishments but with the development in the technology and the increased demand for the manpower, the companies changed their strategies for hiring and started employing the fresher’s having formal culinary education. This paper is an effort to let students of the culinary institutions understand the requirements and procedure to opt for cruise line industry jobs with a fewer perception and more of the realistic information.

Keywords: Cruise Industry, On Board Chef, Chef Life, Cruise Liner, Cruise Line Work Structure, Cruise Hierarchy, Life on Board for a Chef

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