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Old July 6th, 2006, 04:22 PM
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Default I need some advice

Hi my name is Shiloh & I have just graduated from culinary school. I have always wanted to chef on a cruise ship & now that I have earned my degree I am going at it in full force. My question is " Can someone refer me to some examples of interview questions that might be asked for a Sous Chef or Chef de Partie poisition. I would like to be as prepared as possiable when they start calling me back. I would also appreciate any other helpful advice you can think of.

Thanks for your time
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Old July 12th, 2006, 09:18 PM
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Purely speculation, but I have seen a lot of cruise kitchens (not worked in them) As you are right out of school, I would guess they would ask you to start at the bottom.

The things to remember are that almost nothing is made a la minute, including sauces. Everything is made for mass audiences. Can you make your best sauce for 1000 people?

Only the finest restaurants on ships have dishes made one at a time. Most kitchen work is done with various people doing the same job all the time, soups, vegetables, pastry, desserts, meat....
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