Work and discover the world on the go – with sea chefs

Combining work and travel – sea chefs makes it possible: as one of the world’s leading partners of shipping companies and tour operators in the cruise industry, sea chefs currently offers jobs to around 16,000 crew members. Whether on board the luxury and expedition fleet of Hapag-Lloyd Cruises, on the Mein Schiff fleet of TUI Cruises, the ships of Phoenix Reisen or numerous renowned river cruise ships – the job opportunities are diverse.

Sarah Korb tells us what it’s like to work and live on board. After many years in catering on land, she ventured onto a ship and now works on the Hapag-Lloyd Cruises expedition fleet. In this interview, she talks about her everyday life, unforgettable moments and why working on the high seas is much more than just a job.

Sarah, how did you come to work on the expedition fleet today?

I had long dreamed of working on a cruise ship. In 2023, I made up my mind and applied to sea chefs – and was accepted shortly afterwards. My first assignment took me to the HANSEATIC spirit in September 2024 – in the middle of the breathtaking nature of Greenland. A real goosebump moment!

 

Unforgettable encounters with nature – another perk of working at sea chefs.

What did you do before you joined sea chefs?

I worked in the catering industry for many years, most recently as a restaurant manager in Frankfurt for almost eight years. I loved the work – but at some point I felt the need for a change. For something big and unusual. And that’s exactly what I’ve found here.

What are your tasks and responsibilities in your current position?

As Chef de Rang in the main restaurant, I am responsible for my own station and often accompany guests throughout their journey. I make sure that the service runs smoothly, attentively and at the highest level at all times. I cater to individual requests, pay attention to every detail and work closely with an international team of service, galley (kitchen) and sommeliers.

What makes working and living on board so special?

It’s the combination: high-quality service, teamwork in a confined space and discovering the world at the same time. No two days are the same. I meet exciting people from all over the world, develop professionally – and wake up in a different place every day. What else could you want?

Is there a moment that you particularly remember?

Definitely the journey through Tower Bridge in London. The music, the light, the scenery – a real highlight! I’ll also never forget ice swimming in Greenland. These are moments that you can only experience here.

 

Arrival in London: the journey through Tower Bridge is just one of the many special moments while working on board.

What advice would you give to someone thinking about working on board?

Make the move – you won’t regret it! Of course, it takes openness, flexibility and the courage to embark on a completely new life. But you’ll get so much in return: incredible experiences, personal development and a strong team that sticks together like a family.

There are exciting areas of work not only in catering: sea chefs also offers a wide range of job opportunities in Spa & Sport, Entertainment, Housekeeping or IT – from entry-level positions to responsible management roles. Career changers can also discover new perspectives here, as can young people who would like to start their training as a chef or hotel and catering assistant directly on board.

Thank you for talking to us, Sarah – and enjoy your time on board!