The galley is the heart of the ship
Working in the galley on board a cruise ship is fast-paced, hands-on and incredibly rewarding. It’s where hundreds of dishes come together every day, and where teamwork, precision and creativity all play a part in delivering unforgettable dining experiences.
For many people building hospitality jobs at sea, it’s also where confidence grows, skills develop quickly and lifelong friendships are made.
We spoke to two chefs at P&O Cruises to hear what a career in the galley is really like.
For Senior Chef de Partie Select, Placid Dsouza, working in the galley is about being part of something bigger. “Every day brings something new,” he says. “Being part of a team that delivers high-quality meals to so many guests is something I’m really proud of.”
Behind every service is a team working in sync, often under pressure, but always focused on delivering the best possible experience. According to Placid, it’s this shared purpose that makes the role so special. “The teamwork is what I enjoy most. Everyone supports each other, and there’s a real sense of camaraderie, even during the busiest service times.”
It’s this environment that makes cruise ship careers in hospitality so unique. You’re not just working together, you’re living and travelling together too, creating strong bonds that last beyond each contract.
Growing your skills at sea
Working at sea offers rapid development, especially in a professional kitchen where no two days look the same.
“The fast-paced environment has helped me build confidence and improve my skills,” Placid explains. “I’ve learned so much from talented chefs from around the world.”
For Demi Chef de Partie Felicia Nathania, that learning journey has been shaped by hands-on experience and access to expert knowledge. During her time on Britannia, she worked across different venues including The Glass House and The Beach House. At The Glass House, she was trained in carving Jamón Ibérico by Chef Eva Garcias, a specialist ham carver from Spain, adding a new level of skill to her craft.
Now on board Aurora, she’s continuing to build her expertise. “I had the opportunity to meet Chef Jose Pizarro, who has taught me more about Spanish cuisine,” she says. “It’s helped me understand it at a much deeper level.”
This kind of exposure is what sets hospitality careers at sea apart, giving chefs the chance to learn from a wide range of culinary styles and leaders.
