Chef de Partie – Princess Cruise ship jobs

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Chef de Partie
Department: Galley
Brand: Princess Cruises
Date posted: 19-02-2018
Note: STCW 2010 Courses are now mandatory to apply for this position!

This job description is applicable for all applicants in the Bakery, Patisserie and Hot Kitchen section
Key Results Areas (KRAs)
Executes and supervises culinary production delivery in assigned production area / station according to company supplied recipes and enforces picture presentation as the minimum standard.
Coaches subordinate crew in assigned area of production to ensure correct standard of the product under the direction of the Executive Chef or his representative.
Supervises and controls galley crew and production flow in assigned station during operational activities as directed by the Executive Chef or his representative.
Controls delivery of product in assigned section through tasting and control of mise en place during production as instructed by the Executive Chef or his representative.
Plans the daily production schedule for assigned section as required by the itinerary and various outlets supplied under the direction of the Executive Chef or his representative.
Maintains an understanding of ingredients consumption required for daily production and informs the Executive Chef or his representative.
Contributes to the formulation and implementation of galley improvement strategies.
Participates in daily briefings with galley management to discuss previous day’s operational efficiency and production and upcoming events.
Conducts briefings with the galley staff in assigned section at the beginning of each shift.
Monitors compliance with USPHS, product handling, production and storage of items including temperature / blast chiller log recording.
Actively controls food consumption through portion and production control and enforcement of company recipes in the assigned galley section.
Controls and drives batch cooking/preparation process.
Raises cost awareness among subordinates of the products and materials utilized on each section.
Carries out production in manner that ensures wastage is eliminated.

Sushi Chef – Holland America cruise ship jobs

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Sushi Chef
Department: Galley
Brand: Holland America
Date posted: 17-12-2021

Desired Skills & Experience:
• 5+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• 3+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
• Experience in high volume operation of at least 500 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.
• Working knowledge of computers and the ability to navigate within a variety of software programs.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

Key Responsibilities:
• Comply with company policy regarding waste separation and environmental compliance.
• Assist the Executive Sous Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company.
• Responsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience.
• Assists Executive Sous Chef with implementing menu cycles.
• Ensure all food related budget and targets are met.
• Assists the Executive Chef in directing, supervising and training of all employees assigned to the specialty restaurant.
• Follows training program for all new hires.
• Ensures all team members are adhering to company standards in their overall performance, appearance, crew and personal conduct.
• Prepares work schedules for galley restaurant team members for approval by the Executive Sous Chef.
• Monitors and controls actual hours worked and records and reports information to the Executive Sous Chef. Maintains all ILO regulations in regards to work hours.
• Assists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement.
• Ensure quality and quantity of items ordered and received onboard. Ensures proper storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Sous Chef.
• Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.
• Works closely with Chef de Parties to identify and assign all cleaning responsibilities.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef.
• Supervises and ensures proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance, condition and adherence to all USPH standards.

Utility Food&Beverage – Princess Cruise ship jobs

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Utility F&B
Department: Bars
Brand: Princess Cruises
Date posted: 12-04-2018

STCW courses are now mandatory to apply for this position!
Customer Satisfaction:
1. Provides an immediate positive first impression to every passenger through a warm, welcoming individual greeting.
2. Interacts with every passenger; observes and identifies passengers’ preferences and adjusts service accordingly, anticipating passengers’ needs and offering appropriate responses without the customer having to ask.
3. Always responds promptly to resolve passenger requests and concerns, escalating/reporting to the Bartender as necessary.
4. Always remains engaged through completion of service to satisfy every passenger.

Product Delivery and Standards:

1. Routinely assists in setting up the assigned Bar location including countertop, back-bar displays, marketing collateral, onboard menus, etc.
2. Delivers all items requested by the Bar Supervisor (such as liquor, foods, etc.,) to Bar locations accurately, in a timely manner, and in good condition.
3. Promptly and properly prepares all Bar items required for full beverage service, including Bar stock, garnish, and sundries.
4. Provides beverage service in dining rooms and at high-traffic events, as directed by the Bartender.
5. Regularly assists Bar staff in the service and execution of Company-sponsored parties and private parties.
6. Performs all other duties as assigned by the Bar Supervisor and Bar management.

Receptionist – P&O Cruises

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Receptionist
Department: Front Office
Brand: P&O Cruises
Date posted: 19-02-2018

Note: STCW 2010 Courses are now mandatory to apply for this position!
Primary Responsibility of the Role:
Provide a smooth and efficient passenger check-in service, ensuring the highest levels of customer service are provided at all times. Register passenger credit cards or other payment methods to personal accounts and ensure all charges are correctly entered onto passenger folios. Collect payments for outstanding passenger charges at the end of each cruise ensuring accurate settlement, and deal with account queries in a timely and effective manner. Provide a cash handling service through the Reception desk, including foreign exchange transactions for passengers. Accurately maintain and balance a cash float and account for any variances.
Effectively handle passenger enquiries, provide advice on the ship’s layout and facilities and present tours and ports information including disembarkation procedures as required. Record and receive lost property, operate the ship’s switchboard as requested and resolve passenger complaints in a timely and effective manner. Liaise with onboard departments to meet passenger’s special requests. Attend Front of House meetings and assist with immigration inspections as required. Provide administrative support to the customer service department when required and ensure the Reception area is kept clean and tidy at all times.

Key Responsibilities & Duties:

Core Knowledge & Skills

Recognised hotel qualification – Hotel or Hospitality Management is desirable
Previous experience in a similar role, preferably within a busy 4 / 5 star hotel or cruise ship environment is essential
Previous cash handling experience
Strong computer skills, proficient in the use of MS office software
Strong administration background
Good command of written and spoken English
Technical
Adapt quickly and remain calm when passenger requirements or demands change, ensuring a quick resolution is achieved
Identify opportunities to do extra for passengers, independently, or in collaboration with colleagues
Make and suggest adjustments to the service in response to passenger feedback and understanding of the passenger profile for the cruise
Accurately and efficiently handle passenger account queries, payments and credit queries
Accurately count cash and record amounts correctly
Register passenger credit cards or other payment methods
Accurate billing of onboard services i.e. laundry Maintain and balance cash floats accurately
Accurately and efficiently handle foreign currency exchange for passengers
Follow all relevant shipboard Accounting procedures in relation to the Reception desk

Junior Waiter – Princess cruise ship jobs

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Junior Waiter
Department: Food & Beverage Service
Brand: Princess Cruises
Date posted: 09-05-2018
Experience : Min 3-4 years in the similar role in a 5* or 4* restaurant

Personal Characteristics:
Understanding of the foundation of customer service; ability and willingness to deliver outstanding service to our passengers.
Thorough knowledge of food, beverage, and wine menus used throughout the fleet.
Motivation to excel in all aspects of job duties and responsibilities.
Personable communicator with outstanding social skills and a warm, friendly, and caring personality.
Willingness to embrace all Company values and Service Credo and lead by example.
Commitment to continuously display and deliver genuine care to our passengers and surprise and delight them throughout their cruise experience.
Ability to adapt and adjust to a variety of circumstances.

1. Provides a positive first impression to every passenger through a warm, welcoming individual greeting; always maintains a spotless and professional appearance.

2. Nurtures a memorable connection with every passenger by always showing genuine interest during service and remaining fully engaged throughout the voyage.

3. Always observes and identifies passengers’ preferences and adjusts service accordingly, anticipating passengers’ needs and offering appropriate responses without the customer having to ask.

4. Demonstrates to every passenger that his or her satisfaction is our top priority by immediately acknowledging every request, responding promptly and effectively to resolve any service request or concern, and following up to ensure passenger satisfaction.

5. Always leaves a positive last impression by providing a genuine and warm closing to the service.

6. Assists the Waiter to create a comfortable, elegant ambience by always preparing table settings and maintaining service stations in line with all Company standards.

7. Assists the Waiter to deliver food and beverages as requested, in a timely manner, in the correct service order; follows up to ensure each passenger’s needs have been met and suggest solutions to any issues.

8. Always clears and replenishes service items promptly, without direction, throughout service.

9. Minimizes breakage, loss, and theft of service items by always handling equipment and supplies appropriately and with care.

Assistant Butcher – Carnival cruise ship jobs

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Assistant Butcher
Department: Galley
Brand: Carnival Cruise Line
Date posted: 24-04-2020

STCW courses are now mandatory to apply for this position!
Must be familiar with different cuts of meat and ability carve carcasses and handle whole fish.
Fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygienic practices.
Computer knowledge preferable but not required.
Must be able to lift a minimum of 60 lbs and be physically strong.
Minimum of 8 months experience in meat processing plant,
Large Hotel or high volume restaurant doing comparable job.

Housekeeping Steward – CARNIVAL CRUISE SHIP JOBS

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CARNIVAL CRUISE SHIP JOBS
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Housekeeping Steward
Department: Housekeeping
Brand: Carnival Cruise Line
Date posted: 03-08-2021
Note: STCW 2010 Courses are now mandatory to apply for this position!
Fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygienic practices. Must be physically strong and able to lift a minimum of 60 lbs to sustain physically challenging work. Must understand potential for career growth.

F&B Server – Costa Cruises-Europe

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F&B Server
Department: Food & Beverage Service
Brand: Costa Cruises-Europe
Date posted: 12-03-2018

Main Duties & Responsibilities
Puts guests and internal clients at the center. Is service driven. Ensures an excellent service quality. Makes sure expectations are exceeded in line with brand positioning.
Assures that the Dining Room is arranged as from manual by supervising the assigned area and by controlling the mise en place
Guides the Guest through the use of menu , takes the order and serves food and beverage for the assigned station during the service periods in order to provide a timely and excellent service with good salesmanship
Supervises the Assistant Waiter to pay attention to assigned tables in order to assure that food and beverage (i.e. bread, butter, water, wine) are always available to Guests

During the service supervises that tables are maintained clean and tidy, following the sequence provided by the manual
Cleans and sanitizes all areas and furniture of Restaurant as directed following sanitation standard (HACCP)
When needed at the Buffet area provides refilling, cleaning and loading of the assigned station and carries the materials for maintaining the standard of service
Provides professional, speedy and courteous service to the Guest and gives information related to services/areas and during embarkation day accompanies Guests to assigned table
Responsible to set up and provide service to beverage station according to demand itinerary and season
Takes active part in a work environment that support a successful safety culture. Is a dynamic contributor in following safety policy and procedures

Laundry Assistant – p&o cruise ship jobs

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Laundry Assistant
Department: Laundry
Brand: P&O Cruises
Date posted: 28-05-2018

STCW courses are now mandatory to apply for this position!
Standard Role Summary:
Support the efficient daily operation of the laundry room, ensuring a high quality laundry service is supplied to both passengers and the ship’s company.

Primary Responsibility of the Role:
Feed, fold, stack and move all of the company linen processed within the laundry area on a daily basis, as directed. Use allocated machines under supervision and report any defects promptly. Maintain and use equipment effectively and safely at all times.
Check processed items such as linen, uniform and personal clothing are clean and reach the required quality standards. Inform the Senior Laundry Operative of any items that do not meet the required standards. Keep the Laundry area clean and tidy at all times and ensure there is no cross contamination of dirty and clean linen.
Deliver clean linen to passenger decks in accordance with housekeeping routines. Store laundry chemicals in line with company standards.
Assist with baggage services on embarkation / disembarkation days, as required, safely moving passenger luggage and carry out all tasks safely and in accordance with all current safety and company regulations.

Chef de Partie – P&O cruise ship

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Chef de Partie
Department: Galley
Brand: P&O Cruises
Date posted: 19-02-2018
Primary Responsibility of the Role:

Oversee the service standard and quality of all dishes / food products served, ensuring they meet the required high standards. Liaise effectively with Senior Chefs to confirm the daily menu requirements and discuss the daily working processes of the team, keeping them informed of any shortages or discrepancies in products or ingredients. Ensure food products provided are within budget and in line with the corporate menu cycle, keeping wastage to a minimum.
Ensure all staff comply with current safety and company regulations, including the Public Health Policy and galley operations policies and procedures. Complete regular checks including the collection of food samples and update logs accordingly. Ensure the section is operated and maintained in a sanitised and clean state at all times, undertaking regular inspections. Ensure all equipment is maintained and used correctly by staff, following standard operating procedures and report any repairs required promptly.

Core Knowledge & Skills

Certificates

City & Guilds 7061/2 or equivalent recognised hotel / culinary diploma / qualification
NVQ I or II Food Production / Preparation qualification or equivalent
Level 3 Award in Supervising Food Safety in Catering desirable
Experience of working within a 4 / 5 star volume hotel or restaurant establishment preferred
Good command of written and spoken English
HESS (Health, Environment, Safety and Security

?Report all accidents,‘near miss’ incidents and work related ill health conditions to manager / supervisor / team leader and to the safety department.
Follow safety rules and procedures
Use work equipment, personal protective equipment, substances, and safety devices correctly
Take part in safety training & risk assessments and suggest ways of reducing risks
Carry out duties in a safe manner in accordance with corporate policies and procedures
Technical

Train the team in the quality standards agreed for own area and monitor their performance in achieving those standards
In conjunction with the Sous Chef agree operational changes to the quality standards when the local situation and context demands, but remain within agreed boundaries
Follow galley operation guidelines when undertaking recipe scaling for the correct number of portions
Undertake training of the team to ensure that the correct policies and procedures regarding food hygiene are understood and followed at all times
Oversee and manage the cleanliness / sanitising of the food production area
Undertake regular checks of the area to ensure compliance with strict hygiene protocol
Ensure all food production equipment and spaces are sanitised and cleaned in accordance with company policy
Highlight and deal with any discrepancies immediately in order to minimise any impact on passenger health
Assess quality of raw, cooking and prepared food (within specialist area) through taste, smell and appearance
Oversee the food product and preparation making any corrections necessary during cooking to ensure quality of output
Plate food up according to the agreed standards for the dish
Set up tasting tables for each service and carry out food tasting to ensure the final product is at the required standard
Continually assess food products and offer new ideas for recipes, substitution of ingredients, or new ways of cooking a dish, experimenting to improve product service