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SCENIC RIVER: Restaurant/ Bar Steward

• Providing professional and courteous service on designated workstations according to 
the Company standards and procedures
• Retaining full knowledge of food and beverage menu
• Welcoming and greeting of guests according to the Company standard
• Taking food and beverage orders via onboard system
• Being aware of the guest's specific needs and dietary requirements and recommending 
suitable alternatives
• Serving food and beverage items according to the Company standard and procedures
• Performing special duties during additional F&B events such as Farewell Parties
• Ensuring proper set up as per Company standard
• Cleaning and polishing of china, glass, and silverware
• Informing Supervisor immediately about any guest complaint
• Ensuring active involvement in reaching higher guest satisfaction, including participating 
in additional Entertainment activities as per Company standard
• Notifying Supervisor about breakage and damage of all equipment and machinery
• Maintaining cleanliness front and back of the house according to HACCP regulations
• Ensuring correct handling of all equipment and machinery
• Participating in all Safety Drills as per Captain's orders and ensuring solid knowledge of 
designated Safety role
• Reporting any potential Safety hazards immediately

SCENIC RIVER: Hotel Maintenance Steward

  • Represent the company's values and visions
  • Ensure professional and courteous service while managing the daily operation
  • Maintain company standards and operating procedures
  • Ensure the safety of the ship, the staff, and the passengers
  • adhere and enforce the company safety management plan
  • conduct quality controls and spot checks
  • Perform technical maintenance to ensure a proper ship operation
  • Perform work in the hotel department as guest's suite and public areas
  • Work closely with the nautical and hotel team

SCENIC RIVER: Junior Cook

• Providing professional and courteous service on designated workstations according to 
the Company standards and procedures
• Retaining full knowledge of food menu and Company recipes 
• Welcoming and greeting of guests according to the Company standard
• Performing special duties during additional F&B events such as Farewell Parties
• Ensuring proper setup and procedures at the assigned station as per Company 
standards
• Taking an active role in creating a positive environment between all departments 
onboard
• Supporting and relieving the dishwasher during the absence and as needed 
• Ensuring correct food item rotation (FIFO), storing, labeling, and temperature control at 
the assigned workstation
• Informing Supervisor immediately about any guest complaint
• Notifying Supervisor about breakage and damage of all equipment and machinery
• Maintaining cleanliness front and back of the house according to HACCP and Safety 
regulations.
• Ensuring correct handling of all equipment, machinery, and chemicals
• Participating in all Safety Drills as per Captain's orders and ensuring solid knowledge of 
designated Safety role
• Reporting any potential Safety hazards immediately

ADORA CRUISES: Cocktail Waitress

Provide efficient, courteous, and professional service to all guests, assuring the best beverage service, quality and revenue generation

SCENIC RIVER: Chef de Partie Pastry

  • Providing professional and courteous service on designated workstations according to 
    the Company standards and procedures
  • Retaining full knowledge of food menu and recipes 
  • Welcoming and greeting of guests according to the Company standard
  • Performing special duties during additional F&B events such as Farewell Parties
  • Ensuring proper setup and mise en place as per Company standards
  • Preparing show plates as instructed by the Supervisor
  • Ensuring proper handover between shifts
  • Taking an active role in creating a positive environment between all departments 
    onboard
  • Ensuring correct food item rotation (FIFO), storing, labeling, and temperature control at 
    all workstations
  • Informing Supervisor about any guest complaint
  • Notifying Supervisor about breakage and damage of all equipment and machinery
  • Ensuring and maintaining cleanliness front and back of the house according to HACCP 
    and Safety regulations and inform Supervisor accordingly
  • Ensuring correct handling of all equipment, machinery, and chemicals
  • Participating in all Safety Drills as per Captain's orders and ensuring solid knowledge of 
    designated Safety role
  • Reporting any potential Safety hazards immediately

COSTA CRUISES: Assistant Bartender

Ensure a friendly and professional beverage service in the assigned F&B area to the fullest guest satisfaction

ADORA CRUISES: Pay Restaurant 1st 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

AUSTRIA - Registered Nurse

  • Independent assessment of care needs / assessment of care dependency
  • Diagnose, Planning, Organization, implementation, monitoring, and evaluation of all nursing measure (Nursing Process)
  • Cardiac Massage and ventilation
  • Carrying out defibrillation with semi-automatic devices and administering Oxygen
  • Insertion of Gastric tube, administration of ijections, blood sampling, puncturing
  • Documentation of the care measures carried out
  • Delegation of task to PFA/PA and much more
  • Collecting and monitoring basic medical data (e.g measuring blood pressure, pulse temperature, weight and monitoring consciousness or breathing)
  • Documentation of the care measures carried out
  • Basic care (Cleaning, feeding, incontinence treatment, etc)
  • Administering medication, applying bandages and dressings
  • Standardized blood, urine and stool tests and blood sampling from capillaries
  • Taking blood froom a vein, except for children
  • Carrying out tube feedings with gastric tubes in place

PRINCESS CRUISES: Chief Baker Chef

  • Effectively manages the production and delivery of bakery items for all food outlets, always ensuring compliance with Company recipes and picture presentation as the minimum standard.
  • Always ensures product quality through tasting and managing and participating in mise en place during production periods.
  • Demonstrates knowledge of new trends and production methods and regularly seeks guidance from the Executive Chef on implementing suggestions.
  • Always ensures that section recipe files are maintained and available to staff.
  • Effectively manages the Bakery galley staff during all operational activities and service periods, ensuring adherence to Company standards.
  • Conducts daily briefings with the Bakery galley team to discuss the previous day's operational performance and efficiency, and upcoming production and events.
  • Always participates in daily meetings with Galley management to review the previous day's operational efficiency; offers suggestions for improvement.
  • Participates in the Executive Chef's and Food and Beverage Director's meetings as appropriate.
  • Observes each crewmember’s performance using the relevant role description as a guide and delivers prompt and appropriate correction, improvement, or reinforcement. Coaches and develops skilled, engaged team members to become the Consummate Host.
  • Identifies top performers and mentors them for career advancement or promotion.
  • Regularly collaborates with the Executive Chef to provide constructive and consistent appraisals to encourage Bakery galley staff to achieve their highest potential and advance as appropriate.
  • Always monitors costs and expenditures of Bakery operations, and controls production levels, targets, and par levels to ensure they fall within the established budget.
  • Always monitors consumption trends in the various outlets and sets production levels accordingly, consistently informing the Executive Chef of changes within an appropriate time frame.
  • Always ensures that products are utilized for their intended application and that staff are monitored during production periods to ensure compliance.
  • Cultivates and demonstrates effective working relationships with relevant internal customers and departments.
  • Always ensures options are available for passengers with special dietary requirements/requests (gluten-free options, etc.).
  • Always prepares special-occasion bakery items, including decorative items, as requested.

PRINCESS CRUISES: Demi Chef de Partie Pizza

  • Controls the pace of production and drives the preparation process, always ensuring quality and consistency.
  • Effectively supervises the 2ndCommis-Pizzeria duringmise en place, pizza production, and baking of the pizzas.
  • Ensures that production is executed according to Company recipes.
  • Frequently taste-tests product in assigned station and monitors mise en place during production.
  • Always ensures that assigned section recipe files are maintained and available to assigned staff.
  • Always adheres to the daily production schedule for assigned section, as required by the itinerary and passenger demand.
  • Always monitors consumption of ingredients required for daily production and plans orders accordingly, informing the Chief Baker when fluctuations occur.
  • Shares responsibility with the Chef de Partie-Pizzeria for achieving cost targets in the Pizzeria as directed by the Chief Baker / Chef de Partie-Pizzeria.
  • Performs all assigned tasks in the most cost-efficientmanner possible while adhering to the highest quality standards.
  • Continually strives to improve on productionmethods and skills, culinary techniques,menu and recipe knowledge, product- holding techniques, and presentation and delivery of the product.
  • Continually trains staff in and always ensures compliance with Company, safety, environmental, USPHS and Fleet Regulations, and other internal, external, and governmental regulations as directed.
  • Performs all General Emergency Organization duties as directed in the Emergency Response Organization.
  • Always ensures compliance with all ILO 180 standards.