POSITION SUMMARY The primary responsibility of the Utility Cleaner is to clean and maintain the cleanliness of the Galleys on a daily basis by following the cleaning schedule set by the onboard Management. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Maintain the cleanliness of all Galley Outl...

POSITION SUMMARY The primary responsibility of the Tailor is to execute all tailoring repairs needed onboard. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Complete tailoring repairs needed in guest suites such as curtains and bed skirts, and other tailoring work requested by Chief Housekeeper....

POSITION SUMMARY The primary responsibility of the Sous Chef is to maintain an efficient operation by constantly analyzing quality a nd cost of food production. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Maintain set budget and monitor time management. Provide ongoing training and ensure tha...

POSITION SUMMARY The primary responsibility of the Sommelier is to ensure guest satisfaction by assisting the Head Sommelier in delivering a variety of wines and quality wine services. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Assist with effective operation of the department. Achieving and...

POSITION SUMMARY The primary responsibility of the Senior Executive Chef is to ensure the efficient operation of all food production areas, constantly analyzing quality and cost of food production, maintaining a set budget, and monitoring time management ESSENTIAL DUTIES AND RESPONSIBILITIES Operati...

POSITION SUMMARY The primary responsibility of the Senior Executive Cellar Master is to ensure the smooth running of the Beverage Department, including the Sommeliers, bars, and deck. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Maintain the operation of the department in line with company sta...

POSITION SUMMARY The primary responsibility of the Head Bartender is to ensure guest satisfaction by delivering quality beverage service that consistently and effectively reflects the luxurious nature of the company. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Maximize departmental resources ...

POSITION SUMMARY The primary responsibility of the Restaurant Manager is to ensure quality service to the guests by leading and motivating the Restaurant team in all food service outlets on board. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Coach and train employees. Plan and assign duties to...

POSITION SUMMARY The Sous Chef Pastry is the second in command in the Pastry Department, and his primary responsibility is to assist the Pastry Chef in effectively supervising and managing the onboard Pastry and Bakery Production. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Ensure that Qualit...

POSITION SUMMARY The primary responsibility of the Pastry Chef is to be accountable for the financial running, quality production and operational management of all Patisserie and Bakery venues onboard. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational Project the image of a confident manager. Mainta...