POSITION SUMMARY The primary responsibility of the Cook is to prepare the ground work for the daily menu items with minimal supervision of his section leader or manager, and following recipes and guidelines provided. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Possess a basic professional kno...

POSITION SUMMARY The primary responsibility of the Chief Housekeeper is to ensure guest satisfaction by delivering world class in suite and hotel public areas service with the highest standards of cleanliness which consistently and effectively reflects the luxurious nature of Oceania Cruises. ESSENT...

POSITION SUMMARY The primary responsibility of the Asst. Chef de Partie Pastry is to work under the guidance of the Chef De Partie to oversee a Pastry section with as little supervision as possible. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Possess advanced pastry cooking and knife skills P...

POSITION SUMMARY The primary responsibility of the Chef de Partie Pastry is to assist the Pastry Chef and Pastry Sous Chef to effectively supervise and manage the onboard Pastry Production. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Ensure that Quality Standards and Procedures are in line wi...

POSITION SUMMARY The primary responsibility of the Assistant Chef de Partie is to work under the guidance of the Chef De Partie and the Sous Chef to oversee a section with minimal supervision, and can be assigned independently. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Is a team player and ...

POSITION SUMMARY The primary responsibility of the Chef De Partie is to lead a section assigned by the Galley Management and oversee the entire production with minimum supervision. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Take full ownership as an independently motivated professional. Acce...

POSITION SUMMARY The primary responsibility of the Chef De Cuisine Red Ginger is to maintain an efficient operation in assigned production area, by constantly analyzing quality and cost of food production. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Maintain set budget and monitor time manage...

POSITION SUMMARY The primary responsibility of the Junior Sous Chef is to maintain an efficient operation in an assigned production area, by constantly analyzing quality and cost of food production. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Maintain set budget and monitor time management. P...

POSITION SUMMARY The primary responsibility of the Assistant Pastry is the preparation of Pastry items that require basic professional skills. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Assist the Pastry Chef to produce pastries on time and in line with Company standards and recipes. Prepare...

POSITION SUMMARY The primary responsibility of the Assistant Linen Keeper is to assist the Linen Keeper in the control, storage, delivery, and receiving of all linens, towels, and uniforms. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Work in conjunction with the Linen keeper. Notify the Linen...