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PRINCESS CRUISES : WASTE DISPOSAL OPERATOR

  • THE WASTE DISPOSAL OPERATOR IS RESPONSIBLE FOR ENSURING THE SAFE AND COST -EFFECTIVE REMOVAL OF ONBOARD WASTE MATERIALS AND STRICTLY COMPLYING WITH ALL COMPANY SAFETY ,ENVIRONMENTAL AND HEALTH STANDARDS
  • OPERATES THE WASTE HANDLING MACHINERY AND EQUIPMENT ONBOARD, ALWAYS FOLLOWING ALL ASSOCIATED POLICIES AND PROCEDURES
  • WILLINGLY ASSIST AS DIRECTED WITH THE GARBAGE RECEIVING AND SORTING PROCESS
  • EFFECTIVELY AND EFFICIENTLY SUPPORTS THE WASTE DISPOSAL SUPERVISOR WITH THE GARBAGE LANDING OPERATION

P&O AUSTRALIA CRUISES: Demi Chef De Partie

  • Fully responsible for the assigned section
  • Following the set recipes
  • Understanding the work quality and food quality according to USPH and HACCP standards

COSTA CRUISES: Ice Carver

  • Make carvings as decoration elements and show-carving in the passenger area
  • Set up decoration and removal of the buffet stations as per standards
  • Professional working according to USPH standards of the buffet area

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