He is an experienced cook with knowledge of different cuisines. Line cook should be able to efficiently cook fish, vegetables, meat, soups, snacks and other food items. He travels with a cruise ship and serves the passengers and crew.


A Line Cook participates in all areas of food preparation and serving as well as undertakes other kitchen-related responsibilities.


  • He has to maintain a tidy appearance always.
  • Knowledge of different cultures as Line ships has diverse passengers.
  • Should be able to work in a team.
  • Should possess a strong work ethic.
  • Good communication skills for dealing with managers, kitchen staff and dining room personnel.
  • Physically strong enough to lift decent amount of weight and should Be able to work in a standing position for hours


  1. Prepares a variety of meals- seafood, poultry, vegetables and other food items using different recipes for cooking in ovens, grills, fryers, broilers and a variety of other kitchen equipment.
  2. Has to take responsibility for quality of food items served.
  3. Knowing and compiling consistently with the standard of cooking, cooking methods, hygienic standards and kitchen rules, policies and procedures.
  4. Keeps Stock and maintains sufficient levels of food items and ingredients to make sure a smooth service is delivered during the trip.
  5. Portions food products before cooking according to the standard portion sizes and requirements of the recipe.
  6. Maintains a clean and hygienic work environment including tables, shelves, grills, broilers and every cooking equipment and utensils present in the kitchen. Must make others aware about the importance of cleanliness in kitchen.
  7. Preparing food items for boiling, grilling, frying, sautéing or other cooking methods. Before that comes the process of seasoning, marinating etc.
  8. Following proper plate presentation and garnishing to set up all dishes.
  9. Opening and closing the kitchen properly and maintaining a checklist for kitchen stations. Assists other kitchen staff in doing the same.
  10. Cooking only items that are ordered from the restaurant point-of-sale system
  11. Performing kitchen related duties such as washing used dishes as needed, recycling suitable items, supporting the restaurant unit and taking part in any other projects as assigned by the kitchen manager.
  12. If a meal is returned, finding out and correcting the problem and reporting the entire thing to superiors.
  13. Attending all employee meetings and brings suggestions for improvement of the kitchen and overall customer service.
  14. Performing other related duties if ordered by the service manager.


  • Degree or diploma in hotel management, formal training for being a cook or qualification from any hospitality related field.
  • Previous experience of working as Chef will be an advantage.
  • Knowledge of many languages.

Work Condition

A line cook has to travel for months on a ship. He should be free from sea sickness. He should be flexible enough to tackle with any kind of accommodation and food.


It is a job for hard working, adventurous people who are looking to do something other than a regular 9 to 5 job.

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