There will always be people in need of food and shelter, and we’re not talking about those less fortunate. Traveller figures have hit unprecedented levels, and the style, age and budget of each varies quite drastically. With the right attitude and commitment, careers in hospitality and cruise industries around the world can be very successful.
In the kitchen, one can start from the very bottom and reach the top. American chef, restaurateur and media personality Mario Batali started off as a line cook, while top molecular gastronomy giant Grant Achatz began his career flipping omelettes in his parents’ restaurant.
Many top chefs begin their journey as junior assistant cooks. In large establishments, entry level positions mean one could be chopping vegetables or kneading doughall day. However, this only serves to fine tune and polish skills to such a level that they could well do it in their sleep. They then move up the ladder to prepare dishes as specified by seniors. It is important for new entrants in the business to try out different stations such as pastas, or salads or breads, so they expand their skill sets and move up more easily. Many of those who have just joined the industry are also involved in maintaining strict standards of cleanliness, and ensuring stocking of ingredients.
More responsibility comes in the role of the chef de partie. But before this, one undergoes a training period, to learn the standards and recipes of the hotel, restaurant or cruise line. Smaller restaurants might have a chef de partie work on various styles of cuisine, while in specialty restaurants they are restricted to one particular style with a greater focus on nuances.
Further up the ladder is the position of sous chef. To get here, one has to spend some time as a junior sous chef, learning the ropes of operation and management of the establishment. With the lower order cooks and chefs to prepare food and maintain cleanliness, it is up to the sous chef to ensure that the quality is maintained, staff is happy and things go like clock-work. At the top is the executive chef or chef de cuisine, who has the final authority on all matters related to staff, menu direction, etc.
Service staff move from jobs such as bussers, waiters/waitresses, hosts/hostesses, housekeepers, front desk clerks, ticket agents and valets to higher positions. Generally, entry level jobs in all sections are taken up by those without educational qualifications in their particular line. But with sufficient experience and the propensity to pick up leadership skills, one can then move to a supervisory position – overseeing those in the role you played earlier.
Proving one’s self is vital in any career, with the same being held true in hospitality and cruise line jobs. As time goes by, you can expect to be hired as an assistant manager to handle all operations and deal with staffing, guest relations and special projects. Finally, as the general manager, you will be the face of the internal management, making important decisions on public relations, customer service, sales revenues, etc. General managers often report directly to the owners or corporate vice presidents of large companies.
Every job requires commitment, hard work and the eagerness to learn. With these qualities, making it big in the hospitality and cruise line industry will be a walk in the park.