Our onboard food and drink in numbers

In total on Sky Princess, we have 709 teammates in the Food and Beverage team. These teammates are distributed across the Beverage Services team, Restaurants team, Galley, Stewarding and a Stores team. In addition, we also have a Food and Beverage Director, Assistant Food and Beverage Manager, Junior Food and Beverage Manager, Hotel Inventory Manager and Bar Manager, who all manage our onboard eating and drinking operations.

On Sky Princess, there is one (very big!) main galley on both Deck 5 and Deck 6, which serves approximately 1,500 guests in our three main dining rooms. We also have one separate galley for the crew’s dining, one for room service – operated 24 hours a day, preparing breakfast, lunch, snacks, tea and dinner – and each speciality restaurant has their own galley, too. World Fresh Marketplace is also supported with an additional galley, where food is prepared 24 hours a day.

Firstly, we have the garde manger, which is the French name given to the area where all cold dishes are prepared, from crisp salads to the fresh fruit and vegetable displays that decorate our buffet tables. Eleven teammates work in this area, which contains mixing and slicing machines and refrigerators where all prepared dishes are kept.

We then have the soups, pastas and vegetables section, where teammates prepare seasonal vegetables, fresh pasta and flavourful soups for guest to enjoy.

The bakery is, of course, filled with the aroma of freshly baked bread. Here, our bakers use mixers and special proofing ovens, which create the perfect environment for the dough to rise. The pastry shop is a flurry of activity at all hours. During the day, thirteen people perform their craft here, while four work steadily at night to prepare sweets and pastries.

We also have a coffee pantry, where a team of three keep the automatic coffee and espresso machines working during mealtimes, and a fruit and cheese pantry, where assortments of fine cheeses and crackers are arranged and where fresh fruit is washed, sliced, prepared and beautifully presented.

In the fish-preparation area, three people clean the fresh catch and cut the fish into tender portions before our chefs cook it. And in the meat-preparation area, there are five butchers, three assistants and several helpers who slice and portion beef and poultry.

Last but by no means least, a total of 78 teammates work continuously across all the ship’s galleys, washing, sorting and feeding a constant stream of china, glasses, silver, pots and pans into the dishwashing machines. In the sculleries (dishwashing rooms), ten workers scrub and polish all our bespoke oversized pots and braising pans, so they’re ready for our chefs. Silverware is cleaned and polished through the night so that the surfaces have a fine finish the following day.

Popular things onboard are salmon, our shrimp cocktails, lamb shanks and the sirloin Steak Diane, but the most popular is definitely our hand-pulled Italian pizza.

Below are the average amounts for Sky Princess

725kg of salad served daily

180kg of shrimps eaten daily

50 litres of mayonnaise used daily

225kg of pasta made daily

1,225kg of potatoes cooked daily

2,500 litres of soup made daily

6,000 assorted pastries made daily

455 litres of ice cream made daily

18,000 bottles of wine consumed during a 14-day cruise

30,000 bottles of beer consumed during a 14-day cruise

600 bottles of gin (750ml) consumed during a 14-day cruise

500 bottles of whisky (750ml) consumed during a 14-day cruise