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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

SAGA CRUISES: Commis De Rang

Responsible of serving food and beverage efficiently and in a courteous manner.

SAGA CRUISES: Demi De Rang

Responsible of serving food and beverage efficiently and in a courteous manner.

SAGA CRUISES: Chef De Rang

Responsible of serving food and beverage efficiently and in a courteous manner.

COSTA CRUISES: Bar Attendant Lounge Trainee

Provide speedy, courteous and professional service to all Guests assuring the best beverage production and revenue

COSTA CRUISES: Management Trainee Program

As a Management Trainee ON BOARD, he/she will have chance to be trained/coached/involved in several positions before ends with his/her landing position if passed all assessments as well as Performance evaluation by Hotel Director.

  • Target Landing Positions:
  1. Assistant Bar Manager (Bar)
  2. Assistant Housekeeping Manager (Housekeeping)
  3. F&B Supervisor (Restaurant)
  4. Chief Adult Animator (Entertainment)

HOLLAND AMERICA LINE: Chef De Cuisine

Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned specialty restaurants:

  • Pinnacle Grill
  • Rudi’s Sel de Mer
  • Tamarind (& Nami on Pinnacle Class Ships)
  • Canaletto

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

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

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.