Food Production
Roles We Recruit
Exceptional cuisine is a vital component of the cruise experience, and Balaji Support Services LLP ensures the recruitment of highly skilled culinary professionals who uphold the highest standards of food preparation and presentation. Our expertise in sourcing top-tier talent across all levels of food production helps cruise liners maintain quality, efficiency, and creativity in their culinary operations.
Executive Chef – Leads culinary operations, ensuring menu excellence, kitchen efficiency, and quality control.
Sous Chef – Assists in kitchen management, overseeing food preparation and maintaining high culinary standards.
Cook – Prepares meals with precision, following recipes and maintaining consistency in taste and presentation.
Butcher – Specializes in meat preparation, handling storage, portioning, and ensuring quality cuts.
Baker – Produces a variety of baked goods, managing dough preparation, baking techniques, and presentation.
Pastry Chef – Creates exquisite desserts and pastries, combining artistic flair with culinary expertise.
Cold Kitchen (All Levels) – Specializes in preparing salads, cold appetizers, and other chilled delicacies.
Galley Utility – Supports kitchen operations by maintaining hygiene, assisting chefs, and ensuring smooth workflow.
With a structured recruitment process, rigorous skill assessments, and compliance with industry regulations, we ensure that every culinary professional is equipped to meet global hospitality standards.