(cleaning, general maintenance as directed by the First Cook) – entry level position, no experience required. Very basic English Language skills required.
(responsible for the supervision of the baker staff as directed by the Baker Supervisor. Assists in the preparation and cooking of all bakery products) –
Food preparation and cooking responsibilities as directed by Commis 1, Demi Chef De partie and Chef De Partie. Organize and prepare mis en place. Measures and
Responsible for the entire galley staff, food planning, quality control, directs all the culinary and associated activities throughout the vessel either
Food preparation and cooking responsibilities as directed by Commis 1, Commis 2, Demi Chef De partie and Chef De Partie. Organize and prepare mis en place.
(responsible for the entire storage, ordering and distribution of all food supplies as directed by the Executive Chef) – food and beverage background
(serving meals, drinks, cleaning tables) – Restaurant experience required, at least 2 years in a la carte restaurant. Fluent English Language knowledge
Responsible for serving alcoholic beverages to passengers in lounges, bars and on decks. Minimum of two year beverage-related experience, or an equivalent
(supervisor of the housekeeping department: cabin services, room services, bell services, passenger baggage handling and distribution) – professional
(supervises assigned station of cabins andcabin stewards as directed by Floor Supervisor) – experience in hotels or prior cruise ship experience required.
(supervises assigned floor of cabins and cabin stewards as directed by the chief housekeeper) – professional experience in hotels or prior ship experience in
(cleaning and maintenance of all pool areas) – no experience required, entry level position. Very basic English Language skills required. Salary range:
Responsible for the day to day operations of the galley staff, assisting the Executive Chef with the food planning, preparation and quality control. Manages
Demi Chef de Partie is responsible to assist the Station Head or Sous Chef in contributing to the overall success of the assigned station. Meets with the
(food preparation and cooking responsibilities as directed by the First Cook) – prior hotel / restaurant experience required. Culinary school education
(food preparation and cooking responsibilities for the crew as directed by the First Cook) – prior hotel / restaurant experience required. Culinary school
(cleaning and maintenance of assigned galley stations) – entry level position, no experience required. Minimum English Language skills required. Salary
(pastry staff responsible for creating and preparing of all pastries as directed by the Pastry Chef Supervisor) – culinary background of no less than two
(responsible for the supervision of the pastry staff, oversees the developing and preparation of all pastries) – culinary background of no less than three
(assisting dining room assistant waiters, serving meals and drinks) – at least three years of experience required. Excellent English Language skills required