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PRINCESS CRUISES: CDP Butcher

Supervising the butchery team abd supporting the Chief Butcher in producing and delivery the best possible culinary experience at sea.

PRINCESS CRUISES: CDP Pizza

assisting the Executive Chef and supervising the team to produce the best pizza at sea to provide a superior cruise experience for our guests.

PRINCESS CRUISES: Demi Chef de Partie Pastry

  • Always carries out production in assigned area/station according to Company recipes and picture presentation as directed by the Executive Pastry Chef / Chef de Partie Pastry.
  • Supervises Pastry staff in an assigned service station during operational activities as directed by the Executive Pastry Chef / Executive Chef.
  • Always practices batch cooking/preparation process (for soufflés, puddings, crème-brulee, etc.) to eliminate waste.
  • Demonstrates an ongoing understanding of the ingredient consumption required for daily production and always follows recipes to eliminate waste; always informs the Executive Pastry Chef when fluctuations occur.
  • Assists in on-the-job training for new-to-vessel / first-contract Pastry staff in assigned section as directed by the Executive Chef / Executive Pastry Chef.
  • Continually seeks guidance from the Executive Pastry Chef to ensure production is executed according to Princess’s recipes.

PRINCESS CRUISES: 1st Commis Baker

Responsible for assisting the Chief Butcher or Chef De Partie - Baker in the best possible culinary experience.

PRINCESS CRUISES: Galley Steward

Responsible in cleaning and sanitizing specific galley preparation and service areas and gallery machinery and equipment.

VIKING RIVER: Stateroom Steward

Clean Guest cabins twice daily; day service and turndown service; 12-20 cabins per day; within 5 hours on each shift this includes but is not limited to:

  • Making beds
  • Cleaning bathrooms & toilets
  • Vacuuming 
  • Dusting 
  • Cleaning windows and mirrors
  • Replenishing linens, towels and room amenities 
  • Ensuring general maintenance of stateroom 
  • Cleaning stateroom balconies 

VIKING RIVER: Commis De Cuisine

Responsible to produce and maintain the expected level of food quality in the assigned area of responsibility. 

AIDA CRUISES: Junior Barkeeper

1. Make sure all cocktails and drinks are mixed according to the recipe and that we keep up with the company standard

2. Adopt necessary professional competences competence of all products provided in the bars

3. Comply with the hygiene standards USPH and HACCP

4. Assist inventory procedures when instructed by the superiors

AIDA CRUISES: Junior Sous Chef

To ensure the efficient operation of all food production areas, to constantly analyze quality and cost of food production, to keep within the set budget and monitor time management

AIDA CRUISES: Ice Carver

1. Make carvings as decoration elements and show-carving in the passenger area

2. Set u, decoration and removal of the buffet stations as per standards

3. Professional working according to USPH sandards of the buffet area