JOB DESCRIPTIONS

FOOD AND BEVERAGE DEPARTMENT

Food and Beverage Manager

Pleasant personality, fluent in conversational & written English, hospitable, positive attitude, self motivated. Ability to positively motivate and lead Food & Beverage department. Degree/Diploma in Hotel Management / Hospitality or other similar vocational education. Apprenticeship in reputable hotel preferred but not required. Previous kitchen experience an added plus minimum 5 years experience in a Hotel or Cruise Line in a similar capacity. Previous experience with managing employees of different cultures and nationalities is an added preference. Ability to make sound decisions and be profit oriented. Completely familiar with accounting systems and practices, food costs and beverage costs structures, inventory management and thorough product knowledge. Applicant must be compatible with company philosophy. Must be extremely quality conscious and have a keen eye for detail. Computer skills required (MS Office).

Sr. Assistant Food & Beverage Manager

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Ability to positively motivate and lead by example. Degree/diploma in Hotel Management / Hospitality or other similar vocational education. Apprenticeship in reputable hotel preferred but not required. Previous kitchen experience an added plus minimum 3 years experience in a Hotel or Cruise Line in similar capacity. Previous experience with managing employees of different cultures and nationalities is an added preference. Ability to make sound decisions and profit oriented. Somewhat familiar with accounting systems and practices, Food costs and Beverage costs structures, Inventory management and elementary purchasing specifications. Must be extremely quality conscious and have a keen eye for detail. Computer skills required (MS office)

Assistant Food and Beverage Manager II

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Ability to positively motivate and lead by example. Degree/diploma in Hotel Management / Hospitality or other similar vocational education. Apprenticeship in reputable hotel preferred but not required. Previous kitchen experience an added plus minimum 3 years experience in a Hotel or Cruise Line in similar capacity. Previous experience with managing employees of different cultures and nationalities is an added preference. Ability to make sound decisions and profit oriented. Somewhat familiar with accounting systems and practices, Food costs and Beverage costs structures, Inventory management and elementary purchasing specifications. Must be extremely quality conscious and have a keen eye for detail. Computer skills required (MS office).

Assistant Food and Beverage Manager I

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Ability to positively motivate and lead by example. Degree/diploma in Hotel Management / Hospitality or other similar vocational education. Minimum 2 years experience in a hotel or Cruise Line in similar capacity. Previous experience with managing employees of different cultures and nationalities is an added preference. Ability to make sound decisions and profit oriented. Somewhat familiar with accounting systems and practices, Food and Beverage costs structures, Inventory management and product knowledge. Must be extremely quality conscious and have a keen eye for detail. Computer skills required (MS office).

Management Trainee – Food and Beverage

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Degree/diploma in Hotel Management / Hospitality or other similar vocational education preferred but not required. Minimum one year experience in a hotel  or Cruise line in similar capacity. Somewhat familiar with working of F&B industry having an overview of costs, expenses, profits etc. Computer skills required ( MS office ). Must show positive attitude and must be willing to commit at least 4 years to the ship life.

Bar Manager

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Ability to positively motivate and lead the Bar department. Degree/Diploma in Hotel Management / Hospitality or other similar vocational education. Must have extensive bartending and sommelier experience with a minimum of 5 years experience in a high volume Hotel/Bar/Club or Cruise Line in a similar capacity. Previous experience with managing employees of different cultures and nationalities is an added preference. Ability to make sound decisions and be profit oriented are requirements of the position. Completely familiar with accounting systems and practices, Beverage costs structures, Inventory management and thorough product knowledge. Must be compatible with company philosophy. Must be extremely quality conscious and have a keen eye for detail. Computer skills required (MS office).

Assistant Bar Manager

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Ability to positively motivate and lead by example. Degree/diploma in Hotel Management / Hospitality or other similar vocational education.  Must have previous bartending and sommelier experience with minimum 5 years experience in a high volume Hotel/Bar/Club or Cruise Line in a similar capacity. Previous experience with managing employees of different cultures and nationalities is an added preference. Ability to make sound decisions and be profit oriented are requirements of the job. Applicant should be completely familiar with accounting systems and practices, Beverage costs structures, Inventory management and thorough product knowledge. Must be extremely quality conscious and have a keen eye for detail. Computer skills required (MS office).

Assistant Bar Manager – Trainer

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Ability to positively motivate and lead by example. Degree/Diploma in Hotel Management / Hospitality or other similar vocational education. Must have previous bartending and sommelier experience with a minimum of 5 years experience in a high volume Hotel/Bar/Club or Cruise Line in a similar capacity. Previous experience with managing employees of different cultures and nationalities is an added preference. Ability to make sound decisions and be profit oriented are requirements of the position. Completely familiar with accounting systems and practices, Beverage costs structures, Inventory management and thorough product knowledge. Must be extremely quality conscious and have a keen eye for detail. Computer skills required (MS office).

BAR MANAGEMENT

Sales Assistant

Should be a people person, pleasant outgoing personality, fluency in conversational & written English, hospitable, positive attitude, motivated. Good selling skills. Well groomed, follows proper hygienic practices. Minimum 1 year experience in a similar sales position preferably food and beverage related.

Bartender

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygienic practices.   Minimum 2 years service experience in a Hotel/Bar/Club as bartender.

Staff Bartender

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygienic practices. Minimum 2 years service experience in a Hotel / Bar / Club as bartender.

Bar Waiter / Bar Waitress

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygienic practices. Some experience in a Hotel / Bar / Club in the bar and be able to work in high volume environment.

Trainee – Bar

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygienic practices. Some experience in a Hotel / Bar / Club in the bar.

Bar Steward

Pleasant personality, 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 display lot of patience in career growth.

Maitre D’hôtel

Should be a people person, pleasant outgoing personality, fluency in conversational & written English, hospitable, positive attitude, motivated. Must have stage presence and able to address over a microphone. Good problem solving skills. Ability to positively motivate, train and lead dining room team. Degree/diploma in Hotel Management / Hospitality or other similar vocational education. Previous experience with managing employees of different cultures and nationalities is an added preference. Extensive wine and fine dining service standard knowledge required with a minimum 5 years experience in a high volume Hotel / Restaurant / Cruise Line (4+ star) serving contemporary international cuisine in a senior supervisory capacity. Must have previous experience with fiscal responsibility and be compatible with company philosophy. Must be extremely quality conscious and have a keen eye for detail. Computer skills required (MS office).

Assistant Maitre D’hôtel

Should be a people person, pleasant outgoing personality, fluency in conversational & written English, hospitable, positive attitude, motivated. Must have stage presence and able to address over a microphone. Good problem solving skills. Ability to positively motivate, train and lead dining room team. Degree / Diploma in Hotel Management/ Hospitality or other similar vocational education. Previous experience with managing employees of different cultures and nationalities is an added preference. Extensive wine and fine dining service standard knowledge required with a minimum 3 years experience in a high volume Hotel /Restaurant/ Cruise Line (4+ star) serving contemporary international cuisine in a similar setting. Must be extremely quality conscious and have a keen eye for detail. Computer skills required (MS office).

Assistant Maitre D’hôtel – Lido

Should be a people person, pleasant outgoing personality, fluency in conversational & written English, hospitable, positive attitude, motivated. Must have stage presence and able to address over a microphone. Good problem solving skills. Ability to positively motivate, train and lead dining room team. Degree/Diploma in Hotel Management / Hospitality or other similar vocational education. Previous experience with managing employees of different cultures and nationalities is an added preference. Extensive wine and fine dining service standard knowledge required with minimum 2 years experience in a high volume Hotel / Restaurant / Cruise Line  (4+ star) serving contemporary international cuisine in a similar setting. Must be extremely quality conscious and have a keen eye for detail. Computer skills are required (MS office).

Trainer – Assistant Food and Beverage Manager

Should be a people person, pleasant outgoing personality, fluency in conversational & written English, hospitable, positive attitude, motivated. Must have stage presence and able to address over a microphone. Good problem solving skills. Ability to positively motivate, train and lead dining room team. Degree / Diploma in Hotel Management / Hospitality or other similar vocational education. Previous experience with managing employees of different cultures and nationalities is an added preference. Extensive wine and fine dining  service standard knowledge required with a minimum of 2 years experience in a high volume Hotel / Restaurant / Cruise Line (4+ star) serving contemporary international cuisine in a similar setting. Must be extremely quality conscious and have a keen eye for detail. Computer skills required (MS office).

Supper Club Hostess

Should be a people person, pleasant outgoing personality, fluency in conversational & written English, hospitable, positive attitude, motivated. Must have stage presence and be able to welcome & speak to guests before, during & after dinner in a confident

Restaurant Hostess

Should be a people person, pleasant outgoing personality, fluency in conversational & written English, hospitable, positive attitude, motivated. Must be talkative and be able to maintain conversation on almost any subject. Extremely patient, show genuine care for guest and good problem solving skills.  Well groomed, follows proper hygiene practices. Minimum 1 year experience in a similar position in a Hotel / Restaurant / Cruise Line / Airline.

DINING ROOM MANAGEMENT

Server – Supper Club

Should be a people person, with a pleasant outgoing personality, fluency in conversational & written English, hospitable, positive attitude, motivated.  Be well groomed & follow proper hygiene practices. Restaurant experience at fine dining establishment is preferable.

To provide our guests with a professional style of service conducive to the Carnival Supper Club fine dining experience.

Sr. Team Headwaiter / Team Headwaitress

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygienic practices.  Minimum 2 years service experience in a Hotel / Restaurant serving continental cuisine.

Team Headwaiter / Team Headwaitress

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygienic practices.  Minimum 2 years service experience in a Hotel / Restaurant serving continental cuisine.

Team Waiter / Team Waitress

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygienic practices.  Minimum 2 years service experience in a Hotel / Restaurant serving continental cuisine.

Sommelier

A pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygienic practices. A minimum of 2 years experience in a 4 Star + Hotel / Restaurant in similar capacity. As sommelier, you will be expected to provide outstanding & quality beverage service to guests in the vessels fine dining Supper Club. Applicant should have a thorough wine knowledge & be able to suggest and promote wines to our guests to maximize revenue & guest satisfaction.

Wine Cellar Steward

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated.  Well groomed, follows proper hygienic practices with a minimum of 1 year experience in a similar position.

Barista

To provide quality beverage & café service to guests in a friendly manner at a high volume location.

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygienic practices with a minimum of 1 year experience in a similar position.

A quick learner who is able to gain a  comprehensive knowledge of the ingredients and prices of all food & drinks on the café menu, to be well versed in the Café Manual.

Room Service Operator

Pleasant personality, fluency in conversational English with a ’crisp & clear voice’, hospitable, positive attitude, motivated. Well groomed, follows proper hygienic practices with a minimum 1 year experience in a similar position.

Assistant Waiter M/F

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygienic practices. Some service experience in a Hotel / Restaurant serving continental cuisine.

Trainee – Restaurant

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygienic practices.  Minimum 1 year service experience in a Hotel / Restaurant serving continental cuisine.

Chef De Cuisine

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Ability to positively motivate, train and lead galley production work force. Diploma / Degree in Hospitality / food production preferred or other similar vocational background. Previous kitchen apprenticeship with reputable hotel / celebrity chef / high quality restaurant required. Applicant should have a minimum 3 years experience in a hotel / restaurant (minimum of 4 star rating) serving contemporary international cuisine / fusion with extensive large banqueting capability in a capacity of Executive Chef or Executive Sous Chef. Previous Cruise ship experience preferred. Thorough Basic Gardemanger and Pastry Knowledge. Basic computer skills (MS office) required. Must be compatible with company philosophy. Must be extremely quality conscious and have a keen eye for detail.

Senior Sous Chef

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Ability to positively motivate, Train and supervise work force. Applicant should have a Diploma / degree in Hospitality / food production preferred or other similar vocational background. Previous kitchen apprenticeship with reputable hotel / celebrity chef / high quality restaurant required. Applicant should have a minimum 2 years experience in a hotel / restaurant (minimum of 4 star rating) serving contemporary international cuisine / fusion with extensive large banqueting capability in a capacity of Executive Chef or Executive Sous Chef. Previous Cruise ship experience is preferred.  Thorough Basic Gardemanger and Pastry Knowledge. Basic computer skills (MS office) required. Must be compatible with company philosophy. Must be extremely quality conscious and have a keen eye for detail. Applicant should have run Supper Club for a period of 4 months successfully.

Sous Chef

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Ability to positively motivate, Train and supervise work force. Applicant should have a Diploma / degree in Hospitality / food production preferred or other similar vocational background. Previous kitchen apprenticeship with reputable hotel / celebrity chef / high quality restaurant required. Applicant should have a minimum 2 years experience in a hotel / restaurant (minimum of 4 star rating) serving contemporary international  cuisine / fusion with extensive large banqueting capability in a capacity of Executive Chef or Executive Sous Chef. Previous Cruise ship experience is preferred.  Thorough Basic Gardemanger and Pastry Knowledge. Basic computer skills (MS office) required. Must be compatible with company philosophy. Must be extremely quality conscious and have a keen eye for detail. The position should be able to run/manage the Supper Club.

Sous Chef – Staff

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated . Ability to positively motivate, Train and supervise work force. Diploma / Degree in Hospitality / food production preferred or other similar vocational background. Previous kitchen apprenticeship with reputable hotel / celebrity chef / high quality restaurant required. Minimum 2 years experience in a hotel / restaurant (minimum of 4 star rating) serving contemporary continental cuisine / fusion with extensive large banqueting capability in a capacity of Executive Chef or Executive Sous Chef. Previous Cruise ship experience preferred. Knowledge of different culture and cuisines is an added qualifier. Basic computer skills (MS office) required. Must be compatible with company philosophy. Must be extremely quality conscious and have a keen eye for detail.

GALLEY MANAGEMENT

Senior Chef Garde Manger

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Ability to positively motivate and supervise.  Diploma / Degree in Hospitality / food production preferred or other similar vocational background. Minimum 6 years experience in Garde Manger department in a hotel (minimum of 4 star rating) in a supervisory & artistic capacity. Good knowledge of Salads, Buffet Platters, Ice, Fruit and Vegetable carvings. Creative ability to organize and set up large buffets in a timely manner.

Junior Sous Chef – Buffet

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Ability to positively motivate and supervise.  Diploma / Degree in Hospitality / food production preferred or other similar vocational background. Minimum 4 years experience in Garde Manger department in a hotel (minimum of 4 star rating) in a supervisory & artistic capacity. Good knowledge of Salads, pates, terrines, Buffet Platters , Ice, Fruit and Vegetable carvings, etc. Creative ability to organize and set up large buffets with limited or no supervision in a timely manner.

Chef Patissier

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Ability to positively motivate, train and supervise work force. The applicant should have a Diploma / Degree in Hospitality / Pastry production preferred or other similar vocational background. Previous bakery and confectionary apprenticeship with reputable hotel / Celebrity Pastry chef / high quality restaurant required. Minimum 4 years experience in a hotel / restaurant / confectionary retail outlet (minimum of 4 star rating) serving large volume contemporary French and international confectionary and plated desserts with extensive large banqueting capability in a capacity of Executive Pastry Chef or Pastry Chef. Previous Cruise ship experience preferred. Basic computer skills (MS office) required. Must be compatible with company philosophy. Must be extremely quality conscious and have a keen eye for detail.

Senior Chef Patissier

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Ability to positively motivate, train and supervise work force. Applicant should have a Diploma / Degree in Hospitality / Pastry production preferred or other similar vocational background. Previous bakery and confectionary apprenticeship with reputable hotel / Celebrity Pastry chef / high quality restaurant required. The applicant should have a minimum of 6 years experience in a hotel / restaurant / confectionary retail outlet (minimum of 4 star rating) serving large volume contemporary French and international confectionary and plated desserts with extensive large banqueting capability in a capacity of Executive Pastry Chef or Pastry Chef. Previous Cruise ship experience preferred. Basic computer skills (MS office) required.  Must be compatible with company philosophy. Must be extremely quality conscious and have a keen eye for detail.

Junior Sous Chef – Pantry

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Ability to positively motivate and supervise.  Diploma / degree in Hospitality / food production preferred or other similar vocational background. Applicant should have a minimum of 4 years experience in Garde Manger department in a hotel (minimum of 4 star rating) in a supervisory & artistic capacity. Good knowledge of Salads, plated appetizers etc. Creative ability to organize and set up large volume banqueting events in a timely manner.

Junior Sous Chef – Galley

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Ability to positively motivate, train and supervise work force. Applicant should have a Diploma / Degree in Hospitality / food production preferred or other similar vocational background. Previous kitchen apprenticeship with reputable hotel / Celebrity chef / high quality restaurant required. Applicant should have a minimum of 2 years experience in a hotel / restaurant (minimum of 4 star rating) serving contemporary continental cuisine / fusion with extensive large banqueting capability in a capacity of CDP or similar. Previous Cruise ship experience preferred. Basic Gardemanger and Pastry Knowledge required. Basic computer skills (MS office) required.

Trainer-Sous Chef

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Applicant should have the ability to positively motivate, train and supervise work force. A diploma / degree in Hospitality / food production or other similar vocational background or similar is preferred. Previous kitchen apprenticeship with reputable hotel / Celebrity chef / high quality restaurant required. Applicant should have a minimum of 2 years experience in a hotel / restaurant (minimum of 4 star rating) serving contemporary continental cuisine / fusion with extensive large banqueting capability in a capacity of Executive Chef or Executive Sous Chef. Previous Cruise ship experience preferred. Basic Gardemanger and Pastry Knowledge required. Basic computer skills (MS office) are required.

Management Trainee – Galley

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Ability to positively motivate, train and supervise work force. A Diploma / degree in Hospitality / food production is preferred but not required. Minimum 2 years experience in a hotel / restaurant (minimum of 4 star rating) serving contemporary continental cuisine / fusion with extensive large banqueting capability in a capacity of CDP or similar. Previous Cruise ship experience preferred. Basic computer skills (MS office) are advantageous but not required.

CDP Galley

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Applicant shoudl have the ability to positively motivate, train and supervise work force. A Diploma / degree in Hospitality / Food production is preferred but not required. A minimum of 2 years experience in a hotel / restaurant (minimum of 4 star rating) serving contemporary continental cuisine / fusion with extensive large banqueting capability in a capacity of CDP or similar. Previous Cruise ship experience is preferred. Basic computer skills (MS office) is advantageous but not required.

Demi Chef de Partie (next step to CDP Galley)

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygiene practices. Diploma / degree in Hospitality / food production preferred but not required. Minimum 3 years experience in the kitchen of a hotel / restaurant (4+ star) serving Continental Food. Fundamental Culinary basics are a necessity for this position. Must have knowledge of weights, specis, roast, veg, etc, as well as ability to train & lead before being considered for promotion to CDP Galley).

Commis (next step to Demi Chef de Partie)

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygiene practices. Diploma / degree in Hospitality / food production is preferred but not required.  A minimum of 1 1/2 years experience in the kitchen of a hotel / restaurant (4+ star) serving Continental Food. Should display positive attitude and willing to make his/her culinary skill a career. Must have knowledge of all aspects of cooking including raw, soup, vegetables, functions, lido, etc before being considered for promotion to Demi Chef de Partie.

Trainee – Cook

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygiene practices.  Some experience in the kitchen of a hotel / restaurant (4+ star) serving Continental Food. Should display positive attitude and willing to make their Culinary skill a career.

Garde Manger, Artist

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Applicant should have a minimum of 2 years experience in Garde Manger department in a hotel (minimum of 4 star rating) in a supervisory & artistic capacity. Good knowledge of Salads, Buffet Platters, Ice, Fruit and Vegetable carvings. Applicant should also have the creative ability to organize and set up large buffets in a timely manner.

Garde Manger, Ice Carver

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Applicant should have a minimum of 2 years experience in Garde Manger department in a hotel (minimum of 4 star rating) in an artistic capacity. Good knowledge of Salads, Buffet Platters, Ice, Fruit and Vegetable carvings. Applicant should also have the creative ability to organize and set up large buffets in a timely manner.

Garde Manger, Buffet

Applicant should have a pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. A minimum of 2 years experience in Garde Manger department in a hotel (minimum of 4 star rating) in an artistic capacity. Good knowledge of Salads, Buffet Platters, Ice, Fruit and Vegetable carvings. Applicant should have the creative ability to organize and set up large buffets in a timely manner

Trainee – Garde Manger, Buffet

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygiene practices. Applicant should have some experience in Garde Manger department in a hotel (minimum of 4 star rating) is preferred. Applicant should display positive attitude and must be naturally artistically inclined and willing to make Garde Manger a career.

Garde Manger, Pantry

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Applicant should have a minimum of 2 years experience in Garde Manger department in a hotel (minimum of 4 star rating) in a volume food production capacity. Applicant should have a good knowledge of Salads, plated appetizers etc. Should display positive attitude and must be naturally artistically inclined and willing to make Garde Manger a career.

Trainee – Garde Manger, Pantry M/F

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Applicant should be well groomed and follow proper hygiene practices. Should have some experience in Garde Manger department in a hotel (minimum of 4 star rating) preferred. Should display positive attitude and must be naturally artistically inclined and willing to make Garde Manger a career.

Junior Sous Chef – Pastry

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Applicant should have the ability to positively motivate, train and supervise work force. Diploma / degree in Hospitality / Pastry production preferred or other similar vocational background. Previous bakery and confectionary apprenticeship with reputable hotel / Celebrity Pastry chef / high quality restaurant required. A minimum of 4 years experience in a hotel / restaurant / confectionary retail outlet (minimum of 4 star rating) serving large volume contemporary French and international confectionary and plated desserts with extensive large banqueting capability in a capacity of CDP. Previous Cruise ship experience is preferred. Basic computer skills (MS office) are also required for this position.

CDP- Patisserie

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Ability to positively motivate, train and supervise work force. Diploma / degree in Hospitality / Pastry production preferred but not required. Minimum 3 years experience in a hotel / restaurant / confectionary retail outlet (minimum of 4 star rating) serving large volume contemporary French and international confectionary and plated desserts with extensive large banqueting capability. Basic computer skills (MS office) are advantageous but not required for this position.

Patissier

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Minimum 2 years experience in a hotel / restaurant / confectionary retail outlet (minimum of 4 star rating) serving large volume contemporary French and international confectionary and plated desserts with extensive large banqueting capability. Should display positive attitude and must be naturally artistically inclined and willing to make patisserie a career.

Trainee – Patisserie

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Applicant should have some experience in a hotel / restaurant / confectionary retail outlet (minimum of 4 star rating) serving large volume contemporary French and international confectionary and plated desserts with extensive large banqueting capability. Should display positive attitude and must be naturally artistically inclined and willing to make patisserie a career.

CDP – Staff  (next step to Jr.Sous Chef Galley

Pleasant personality, fluency in conversational & written English, hospitable, positive attitude, self motivated. Ability to positively motivate, train and supervise work force. Diploma / degree in Hospitality / food production preferred but not required. Applicant should have a minimum of 2 years experience in a hotel / restaurant (minimum of 4 star rating) serving contemporary continental cuisine / fusion with extensive large banqueting capability in a capacity of CDP or similar. Previous Cruise ship experience is preferred. Basic computer skills (MS office) are advantageous but not required for this position.  Need to be able to plan & present a new meal & everything that encompasses this task. Then Executive Chef to critique & send to Angelo D’Mello for input before consideration can be made to put employee in interim training in Galley to become Jr.Sous Chef Galley. Applicant should have strong leadership skills & be able to manage/control a large food prep area.

Staff Cook (next step to Commis)

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. The applicant should be well groomed and follow proper hygiene practices. A Diploma / degree in Hospitality / food production is preferred but not required.  Applicant should have a minimum of 3 years experience in the kitchen of a hotel / restaurant (4+ star) serving Continental Food. Fundamental Culinary basics are a must for this position. Before being considered for promotion to commis – candidate must have excellent cutting & cooking skills.

Staff Assistant Cook

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Applicant should be well groomed and follow proper hygiene practices. A Diploma / Degree in Hospitality / food production is preferred but not required.  Applicant should have a minimum of 1 1/2 years experience in the kitchen of a hotel / restaurant (4+ stars) serving Continental Food. Should display positive attitude and be willing to make Culinary Dept a career.

Assistant Cook – LIDO (next step to Commis)

A outgoing pleasant personality, fluency in conversational English, very positive attitude, motivated. Well groomed, follows proper hygienic practices. Position has high guest contact in a busy environment which requires someone with excellent hospitality skills in a high volume environment. Some service experience in a Hotel / Restaurant or cruise ship serving continental cuisine.  Before being considered for promotion to commis – candidate must have excellent cutting & cooking skills.

Cook – Apprentice

Pleasant personality, fluency in conversational English, hospitable, positive attitude, motivated. Applicant should be well groomed and follow proper hygiene practices. Applicant should have some experience in the kitchen of a hotel / restaurant (4+ star) serving Continental Food. Should display positive attitude and willing to make Culinary a career.