Galley and Kitchen Staff

The Galley and Kitchen Staff aboard the RMS Titanic played a pivotal role in ensuring that the passengers and crew were well-fed throughout the voyage. The Titanic boasted some of the most luxurious dining experiences of its era. There were 62 Galley and kitchen staff, including chefs, cooks, bakers, butchers, and scullions who worked in the kitchens of each class to cook the various meals for the passengers. Scullions, called dishwashers today, were responsible for washing and drying the dishes. Around 13 survived.

Galley and Kitchen Staff Roles and their duties[]

Scullion - responsible for performing the most basic and physically demanding tasks in the galley, primarily focusing on cleaning. They washed pots, pans, utensils, and dishes used by the chefs and cooks, ensuring everything was ready for the next meal service. Scullions also assisted with general kitchen sanitation, helping maintain a clean and organized workspace. While their role was often overlooked, they played a crucial part in ensuring the kitchen ran efficiently, especially during busy meal times.
Assistant Vegetable Cook - responsible for preparing and cooking vegetables for the meals served to passengers. They worked under the direction of the head or sous chef, assisting in tasks like peeling, chopping, and boiling or roasting vegetables. They also helped prepare side dishes, salads, and garnishes, ensuring everything was ready for serving. The assistant vegetable cook played a vital role in maintaining the quality and timely preparation of meals, especially for the large number of passengers on board.
Assistant Baker - responsible for supporting the baker in the preparation and baking of bread, rolls, cakes, pastries, and other baked goods. Their duties included mixing ingredients, shaping dough, and ensuring baked items were properly cooked and presented. They also assisted in maintaining the inventory of baking supplies and ensuring the freshness of baked goods for each meal service. While the head baker oversaw the overall baking operations, the assistant baker played a crucial role in producing the ship's daily assortment of fresh, high-quality baked items.
Assistant Butcher - worked under the head butcher to help prepare and cut meats for the ship’s kitchens. Their tasks included trimming, boning, and portioning meat, as well as ensuring proper storage and handling of fresh and preserved meats. They also helped in the preparation of cold cuts, sausages, and other meat-based dishes. While the head butcher handled the more specialized tasks, the assistant butcher played an important role in ensuring that meat was ready for cooking and served to the passengers in top condition.
Assistant Roast Cook - assisted the head roast cook in preparing and cooking roasted meats, such as beef, lamb, poultry, and pork, for the passengers. Their responsibilities included seasoning, basting, and ensuring that meats were properly cooked to the desired doneness. They also helped with carving and preparing roast meats for serving in the dining rooms. Working in a fast-paced environment, the assistant roast cook played a crucial role in ensuring that the Titanic's luxurious meals were consistently high quality and timely.
Kitchen Porter - responsible for general support tasks in the kitchen to ensure smooth operation. They handled cleaning duties, including scrubbing floors, washing dishes, and cleaning kitchen equipment. Additionally, kitchen porters helped with moving supplies and ingredients around the galley and assisted with food prep when necessary. Though their role was physically demanding and often unglamorous, they were essential to maintaining cleanliness and order in the busy kitchen environment.
Assistant Chef - worked under the direction of the head chef or sous chefs, helping with the preparation and cooking of meals for the passengers. They assisted in tasks like chopping ingredients, cooking dishes, and ensuring that the food met the high standards expected on the ship. The assistant chef also helped with food plating, garnishing, and ensuring everything was ready for service in the dining rooms. Although they worked behind the scenes, their role was critical to maintaining the kitchen's efficiency and delivering the exceptional meals Titanic passengers expected.
Extra Third Baker - was an additional support role in the bakery department, assisting with the production of baked goods for the passengers. They helped the primary bakers with tasks such as mixing dough, preparing pastries, and ensuring that bread and other baked items were ready for service. The extra third baker also helped maintain the cleanliness of the bakery area and organized baking supplies. While they had a more auxiliary role, their work was essential to ensuring a steady supply of fresh, high-quality baked goods for the ship's meals.
Grill Cook - responsible for preparing grilled meats, fish, and other items on the grill or broiler. Their duties included seasoning, grilling, and ensuring that each item was cooked to the proper temperature and presented attractively. They also worked closely with other kitchen staff to coordinate the timing of grilled dishes with other components of the meal. The grill cook played a vital role in preparing flavorful, perfectly cooked items for passengers, especially in the higher-class dining areas where grilled meats were a popular choice.
Baker - responsible for producing a variety of baked goods, including bread, rolls, pastries, cakes, and desserts for the passengers and crew. They prepared dough, mixed ingredients, and ensured that all baked items were cooked to perfection, often overseeing the production of large quantities to meet the ship’s needs. The baker also ensured the freshness of items for each meal service and maintained the cleanliness of the bakery area. Their work was essential in providing the luxurious quality of food that passengers on the Titanic expected, especially in first-class dining.
Cook - responsible for preparing and cooking meals for passengers and crew, working in various specialized sections of the kitchen. They handled tasks such as boiling, frying, roasting, and grilling, depending on their role. Cooks were assigned to different areas like meat, vegetables, sauces, or soups and worked under the direction of the head chef or sous chefs to ensure meals were prepared to the high standards expected aboard the ship. Their role was crucial to maintaining the quality and efficiency of the kitchen, ensuring that the ship’s luxurious dining experience was consistently delivered.
Extra 2nd Baker - a supplementary role in the staff, supporting the primary bakers with the preparation and baking of bread, rolls, pastries, and other baked goods. They helped with tasks such as mixing dough, shaping loaves, and ensuring that baked items were cooked properly and ready for service. The extra second baker also assisted in maintaining the cleanliness of the bakery area and kept track of baking supplies. Though they were a secondary support role, their contributions were essential to the high volume of baked goods needed for the ship's meals.
Confectioner - responsible for preparing desserts, sweets, and pastries, creating the fine confections served to the passengers, especially in first-class dining. They specialized in making cakes, chocolates, tarts, candies, ice creams, and other sweet treats, often decorating them to a high standard for presentation. Confectioners worked closely with the bakers to ensure a variety of desserts were available for every meal. Their expertise in creating elaborate and flavorful desserts played a key role in providing the luxurious dining experience the Titanic was known for.
Vienna Baker - specialized in making Viennese-style baked goods, such as delicate pastries, cakes, and specialty breads. They were skilled in crafting intricate desserts and baked items, often incorporating techniques and recipes from Austrian and Central European traditions. Their creations included items like strudels, brioche, and layered pastries, which were popular in high-end dining settings. The Vienna baker contributed to the luxurious offerings aboard the Titanic, ensuring that passengers enjoyed a diverse and refined selection of baked goods.
Ship's Cook - a senior member of the kitchen staff, responsible for overseeing the preparation and cooking of meals for the ship's crew, as well as sometimes assisting with the lower-class passenger meals. They played a key role in ensuring that all meals were prepared on time, often working in tandem with other cooks in different departments. Ship's cooks were involved in a variety of cooking techniques, from boiling and roasting to grilling and frying. While not typically involved in the luxury meals of the first-class passengers, they were essential to maintaining the daily food service for the crew and lower-class passengers aboard the ship.
Assistant Passage Cook - responsible for preparing meals for the ship's crew and lower-class passengers, working under the direction of the passage cook. Their duties included chopping vegetables, preparing ingredients, and cooking simpler dishes for the crew and third-class passengers. They also helped with portioning meals and ensuring food was ready for service in the crew's dining areas. Although their role was less glamorous compared to the high-end kitchen staff, the assistant passage cook played an important role in ensuring that all passengers and crew were well-fed during the voyage.
Butcher - responsible for preparing and cutting meats for the various kitchens onboard. They handled tasks like slaughtering, butchering, and portioning meat, ensuring that it was ready for cooking by other kitchen staff. The butcher also managed the storage of meat, ensuring it was kept fresh and properly preserved. Their work was essential to providing a steady supply of high-quality meats for the Titanic’s meals, especially for first-class passengers who expected luxurious dining.
Vegetable Cook - responsible for preparing and cooking all the vegetables served to passengers and crew. Their tasks included peeling, chopping, boiling, steaming, and roasting vegetables, ensuring they were cooked to the highest standards. They also prepared side dishes, salads, and garnishes, playing a key role in complementing the main courses. The vegetable cook worked closely with other kitchen staff to ensure that vegetables were ready for service in a timely manner and met the quality expectations of the ship’s passengers.
Roast Cook - responsible for preparing and cooking roasted meats, such as beef, lamb, poultry, and pork, for the passengers. Their tasks included seasoning, basting, and ensuring the meat was cooked to perfection, often using large ovens or roasting spits. They also managed the carving of the roasted meats and made sure they were presented beautifully for serving. The roast cook played a vital role in providing flavorful and perfectly cooked roasted dishes, which were a popular and prestigious part of the Titanic's luxury dining experience.
Chief Baker - responsible for overseeing the entire bakery operation, ensuring the preparation and baking of a wide variety of bread, rolls, cakes, pastries, and desserts for the passengers and crew. They managed a team of bakers and assistant bakers, directed the production of fresh baked goods, and ensured everything was up to the high standards expected on the ship. The chief baker also handled the planning and inventory of ingredients, making sure there was a constant supply of fresh products throughout the voyage. Their role was crucial in providing luxurious, high-quality baked items that contributed to the Titanic's renowned dining experience.
Hebrew Cook - responsible for preparing kosher meals for Jewish passengers who required them according to their religious dietary laws. This included ensuring that all ingredients were prepared and cooked in accordance with Jewish dietary guidelines, such as using only kosher meat and adhering to the prohibition against mixing meat and dairy. The Hebrew cook would also be involved in ensuring the kitchen utensils and equipment used for preparing these meals were kept separate from those used for non-kosher food preparation. Their role was crucial in providing dietary accommodations for passengers with specific religious needs, ensuring they had an enjoyable and compliant dining experience.
Storekeeper - responsible for managing the inventory of food, supplies, and equipment for the ship’s kitchens and other departments. They ensured that all provisions, such as fresh produce, dry goods, meats, and beverages, were stored properly and accounted for. The storekeeper also coordinated the delivery and distribution of supplies to different parts of the ship, ensuring the kitchens were stocked and ready to prepare meals. Their role was essential in maintaining the smooth operation of the ship's daily needs, especially in ensuring that food supplies were properly maintained for the duration of the voyage.
Assistant Storekeeper - supported the storekeeper in managing the inventory and supply chain for the ship's food, beverages, and other essential items. Their duties included organizing, tracking, and ensuring proper storage of goods in the ship's storage areas. They also helped with the distribution of supplies to different departments, such as the kitchens, and ensured that inventory levels were properly maintained. The assistant storekeeper played a key role in ensuring that everything needed for the ship's operations was available and efficiently distributed to ensure smooth operations throughout the voyage.
Entree Cook - responsible for preparing the main courses or "entrées" served during meals, particularly in the first-class and second-class dining areas. They specialized in cooking a variety of meat, poultry, and fish dishes, often incorporating complex techniques and ingredients to create luxurious and flavorful entrees. The entree cook worked closely with other kitchen staff to ensure that the timing and quality of each dish met the high standards expected by the ship's passengers. Their role was essential in maintaining the Titanic's reputation for fine dining, delivering memorable and expertly prepared main courses.
Chief Butcher - responsible for overseeing the butchering of all meats on board, ensuring that the highest standards of quality and safety were maintained. They managed a team of butchers, ensuring that meats such as beef, lamb, poultry, and fish were properly prepared, cut, and stored according to the ship's needs. The chief butcher also ensured the proper handling of meat, including the necessary refrigeration and preservation methods, and was responsible for maintaining the inventory of meat supplies. Their role was crucial in providing the luxurious dining experience expected by the Titanic’s passengers, especially in first-class dining, where high-quality meats were often featured.
Chief Storekeeper - responsible for overseeing the management of all food, supplies, and inventory on board. They coordinated the procurement, storage, and distribution of goods to various departments, including the kitchens, dining rooms, and crew areas. The chief storekeeper ensured that provisions were properly stored, maintained, and rotated to prevent spoilage, and kept accurate records of inventory levels. Their role was essential for the smooth operation of the ship, ensuring that all necessary supplies were available throughout the voyage, particularly for the luxurious dining experiences the Titanic was known for.
Third Butcher - an entry-level position in the butchery department, responsible for assisting more senior butchers with the preparation and cutting of meat. Their duties included tasks such as chopping, portioning, and trimming meat, as well as assisting with the storage and preservation of meat products. They also helped maintain cleanliness in the butchery area, ensuring all equipment and surfaces were sanitized. While under the direction of the chief butcher and other senior butchers, the third butcher played an essential role in ensuring the timely and efficient preparation of meats for the ship’s kitchens.
Larder Cook - on the Titanic was responsible for preparing cold dishes, including salads, cold meats, pâtés, and appetizers, as well as overseeing the storage and preservation of perishable items in the ship's larder (cold storage). They ensured that ingredients like fresh produce, dairy, and meats were properly stored and maintained at the correct temperatures. The larder cook also prepared delicacies like terrines, aspics, and other sophisticated cold dishes that were often served as appetizers or accompaniments to main courses. Their role was essential in contributing to the variety and quality of the luxurious dining experience on board, especially in the first-class and second-class dining areas.
Second Assistant Storekeeper - assisted the chief storekeeper and the assistant storekeeper in managing the ship's inventory and supplies. Their responsibilities included organizing, cataloging, and maintaining stock of food, beverages, and other essential goods. They helped with the storage and distribution of supplies to various departments, particularly the kitchens, ensuring that everything was readily available for meal preparation. The second assistant storekeeper also assisted in keeping accurate records of inventory and ensuring that goods were properly stored and rotated to prevent spoilage. Their role was crucial in maintaining the smooth operation of the ship's supply chain.
Assistant Ship's Cook - assisted the head ship's cook in preparing meals for the crew and lower-class passengers. Their duties included helping with food preparation, such as chopping vegetables, cooking simple dishes, and assisting with the overall meal service. They were responsible for maintaining cleanliness in the kitchen area and ensuring that ingredients were properly stored and handled. The assistant ship's cook played an essential role in supporting the kitchen staff and ensuring that meals were prepared efficiently and to the expected standard for the crew and third-class passengers.