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SAGA CRUISES: 2nd Cook
SAGA CRUISES: 2nd Cook
Collaborates on food preparations, accomplishing all tasks assigned by the Chef de Partie, in order to provide the final dish as per Company procedures, following HACCP standards.
Organizes and keeps the assigned Galley area tidy, cleaned, sanitized and stores utensils properly in order to respect HACCP standard and Company procedures
Loads the food needed from the provision area, as per requisition form and stores it in the designated areas, to guarantee that the final dish can be prepared as per Company recipes and following HACCP standards
COSTA CRUISES: Bar Attendant Lounge Trainee
COSTA CRUISES: Bar Attendant Lounge Trainee
Provide speedy, courteous and professional service to all Guests assuring the best beverage production and revenue
HOLLAND AMERICA LINE: Guest Services Associate
HOLLAND AMERICA LINE: Guest Services Associate
Provide all Guests with a premium level of service in person and over the telephone by ensuring that all requests are courteously, promptly, efficiently handled in accordance with Company policies and ensure that follow up is consistent and without delay. When situations require, provide Guests with answers, alternatives and solutions to issues presented.
HOLLAND AMERICA LINE: General Galley Steward
HOLLAND AMERICA LINE: General Galley Steward
Operates, maintains and cleans equipment, china, glassware, and other galley items as well as dishwashing areas. Assists with transporting food, provision, china, and other supplies as needed.
HOLLAND AMERICA LINE: Chef De Partie
HOLLAND AMERICA LINE: Chef De Partie
Responsible for directing and overseeing team members and overall food preparation, production, and
presentation in any of the following assigned areas:
• Pinnacle Grill
• Rudi’s Sel de Mer
• Main Galley
• Lido Market
HOLLAND AMERICA LINE: Demi Chef De Partie
HOLLAND AMERICA LINE: Demi Chef De Partie
Directs, supervises and assists in the activities of team members engaged in the preparation (hands on approach) of the established quality of food for service to passengers and crew as assigned.
HOLLAND AMERICA LINE: Sous Chef
HOLLAND AMERICA LINE: Sous Chef
Responsible for directing and overseeing team members and overall food preparation, production, and presentation in either the main galley, lido market, or crew mess room.
AIDA & COSTA : Medical Facility Operations Manager
AIDA & COSTA : Medical Facility Operations Manager
Supervise all daily administrative operations associated with the Hospital and Laboratory
Ensuring Hospital compliance with policies and regulations and acts as the point of contact for policy and procedures changes
Monitor the inventory for medications and medical equipment and organize for resupply
Lead a team of Hospital Assistants / Secretaries and coordinate efforts with the Clinical and Laboratory Team (Doctors, Nurses, Hospital Biologists, Lab Technicians) to a proper and organized response
Supervises and where required, carries out administrative functions within the Hospital area, i.e. maintaining records, checking inspection intervals or medical devices, control and document the Maintenance module in the planned maintenance system, administering SeaCare environment
Prepares and adjusts working schedules for the hospital team in collaboration with the Chief Ships Doctor
Supervising IT related matters
Aims to meet and maintain the hospital’s budget
Continuous evaluation of room for improvement in Hospital operations
Ensure induction and training of new medical and administrative hospital staff
P&O AUSTRALIA CRUISES: Utility F&B
P&O AUSTRALIA CRUISES: Utility F&B
Responsible for ensuring the cleanliness and good order of the restaurant and buffet table
HOLLAND AMERCA LINE: Commis Cook
HOLLAND AMERCA LINE: Commis Cook
Food Preparation
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