Cruise Ship Chef Resume

Samantha Gray

North Highlands CA 95660

(916) 987-6543

[email protected]

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Job Objective

Looking for a Cruise Ship Chef position within your organization.

Highlights of Qualifications:

  • Strong experience in upscale hotel, cruise ship and resort
  • Immense knowledge of cruise ship catering services and functions
  • Sound knowledge of regulations and standards of public health, safety and sanitation
  • Familiarity with food safety standards
  • Skilled at resolving conflicts and efficient in building team at work
  • Ability to read, analyze and comprehend cooking manual and recipes
  • Ability to speak English clearly with guests
  • Ability to maintain high degree of patience even in toughest situation
  • Strong management, teambuilding and conflict resolution skills

Professional Experience:

Cruise Ship Chef

Royal Caribbean Cruises Ltd, Pacifica, CA

August 2007 – Present

  • Provided assistance to transport of varied food products to gallery from main stores.
  • Ensured portion control and desired food quality was offered in alliance with specification laid down by organization.
  • Checked food requisition list for different cooking areas.
  • Tasted food items on random basis to assure quality meets specified standards.
  • Ensured food prepared in adherence with USPH guidelines and recipe book.
  • Developed, conducted and implemented training progress for staff working in gallery.
  • Ensured apposite food storage procedures were maintained.

Cruise Ship Chef

NCL Corporation, Pacifica, CA

May 2004 – July 2007

  • Developed and arranged schedules of lecturers, special guest performers and other speakers for staff for routine onboard programs.
  • Prepared and presented reports and factual details for ship headquarters.
  • Maintained log records for every special event conducted in cruise.
  • Headed passenger services including public announcements, onboard welcome, activity programs and disembarking information.
  • Maintained food preparation and presentation activities on ship.
  • Managed gallery team and administered their tasks and performance.
  • Supervised effective costing of entire food production on menu.


Bachelor’s Degree in Culinary Arts

Bemidji State University, Bemidji, MN