Job openings

Search Jobs by: Title, Skills, Principal or Keywords

ADORA CRUISES: F&B Server

Assures service delivery of food and beverage is the pursuit of excellent Guest experience according to service standard (assigned to the Buffet during daytime and at dinner time assigned to a station / section of maximum of 20 guests seating)

ADORA CRUISES: Commis De Cuisine

Assisting in all preparation of food items in assigned galley areas as indicated in the menu plan, recipes and methods as assigned, in accordance with Operational Manual, USPH / HACCP standards and company standards

ADORA CRUISES: Assistant Bartender

Assures excellence and efficient bar service, beverage production and revenue generation

ADORA CRUISES: Barboy

Provide operational support to Bartender in cleaning the pantry areas and setting up the bar materials and beverages products

ADORACRUISES: Cabin Steward/ess

Provide service and maintain guests cabin cleanliness in according to Company set standards and procedures

ADORA CRUISES: Chef Baker

Operates under the guidance of the Executive Chef, responsible for all bakery items production as indicated in the menu plan, recipes and methods as assigned by the supervisor, in accordance with Operational Manual, USPH / HACCP standards and company standards

ADORA CRUISES: CDP Baker

Responsible for all bakery items production as indicated in the menu plan, recipes and methods as assigned by the supervisor, in accordance with Operational Manual, USPH / HACCP standards and company standards

ADORA CRUISES: Chef Butcher

Operates under the guidance of the Executive Chef and is responsible for all butcher / fish production as indicated in the menu plan, recipes and methods as assigned by the supervisor, in accordance with Operational Manual, USPH / HACCP standards and company standards

ADORA CRUISES: CDP Butcher

Responsible of the assigned area in order to ensure menus, timing of delivery and high quality product, in accordance with Company standards and procedures

ADORA CRUISES: Demi Chef Butcher

Operates under the guidance of the Chef Butcher, responsible for all meat and seafood items butchering production as indicated in the menu plan, recipes and methods as assigned by the supervisor, in accordance with Operational Manual, USPH / HACCP standards and company standards