Costa takes great pride in the food served in the Restaurants onboard. The food is a jewel in our crown, which makes our Guests’ stay all the more delightful and memorable. Over 2,000 employees work in the kitchens of our ships and every day, without interruption, prepare delicious dishes of Italian and international cuisine to satisfy even the most demanding palates of our Guests. The staff is highly trained and professional, and has previous experience with the Hotels, Resorts, and other cruise ships. Our kitchen is divided into departments: Bakery, Pastry, Butchery, Appetizers, Sauces, Pasta, Entrees, Pizza, Cold Kitchen, Ice Carver and Garde Manger, and for each department there is a dedicated chef and a 1st, 2nd, and 3rd cook. In the kitchen, the necessary and essential support activities and cleaning are carried out by Galley Utility.

Organization chart and jobs descriptions

The Sous Chef of a ship must bear at least six years of experience in international hotels or onboard cruise ships, either as Chef de Cuisine or Chef Garde Manger and have experience in butchery, cooking and preparation of desserts. He or she is directly responsible for the quality of the food served onboard. Therefore, the Sous Chef oversees the preparation and presentation of food and reports directly to the Executive Chef. He or she must ensure that staff meets Company requisites in the preparation of food. He or she monitors the quality and coordination of the various departments and ensures the maintenance of the highest standards of hygiene and health. He or she also monitors the storage areas and reports any irregularities and defects in equipment to the Executive Chef. The Sous Chef is responsible for managing and evaluating the operations of the kitchen staff. He or she has excellent knowledge of the English language (Fluent C1).

The First Cook is a professional who must have a technical culinary background or have at least five years of experience in hotels or cruise ships. His or her role involves the execution of all tasks related our Guests’ dining experience, while maintaining the highest level of sanitation and personal hygiene. He or she is responsible for minimizing food spoilage and maximizing the utilization of food surpluses. The First Cook also ensures that prepared elements are plated and served according to Company standards, knows the internal manual, and uses it as a guide in the preparation of dishes for every meal. He or she participates in daily meetings with the Sous Chef and has an excellent knowledge of the English language (Fluent C1).

Interview

In order to assume the title of Second Cook onboard, you must have attended a technical culinary course or have at least three years of experience in hotels or cruise ships. The role of a Second Cook involves all activities related to the dining experience of our Guests, while maintaining the highest level of hygiene and health. He or she is accountable for minimizing food spoilage and maximizing the utilization of food surpluses. The Second Cook checks that the prepared elements are plated and served according to Company standards, knows the internal manual, and uses it as a guide in the preparation of breakfasts, soups, vegetables, meats, seafood, buffet, bakery products, and pasta. He or she has good knowledge of the English language (minimum B2).

To be a Third Cook onboard, it is necessary to have attended a technical culinary course and show that you have at least two years of experience in hotels, cruise ships, or restaurants. The Third Cook is responsible for minimizing food spoilage and maximizing the utilization of food surpluses. He or she has the task of carrying out all activities related to our Guests’ dining experience, while maintaining the highest level of health and hygiene. The Third Cook checks that the prepared elements are plated and served according to Company standards, knows the internal manual, and uses it as a guide in the preparation of dishes for all meals served on board. He or she has a good knowledge of the English language (minimum B2).

Interview

The Galley Utility helps to clean all areas of the Galley as well as kitchen utensils, paying the utmost attention to safety procedures and sanitation. He or she washes and disinfects floors, walls, elevators, and passageways, also highlighting any need to repair the equipment located in areas of the kitchen. Galley Utility has a good knowledge of the English language (minimum B2).

Interview

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