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PRINCESS CRUISES: 1st Commis - Butcher

Responsible for assisting the Chief Butcher or Chef De Partie - Butcher in the best possible culinary experience.

PRINCESS CRUISES: 2nd Commis

  • 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

AIDA CRUISES: Utility Provision

Responsible to keep and maintain all food and beverage products onboard the cruise ship.

COSTA CRUISES: Bar Boy

Responsible for providing the highest possible standard of cocktail/bar/wine service to passengers and staff

COSTA CRUISES: Commis De Cuisine Pastry

Providing general assistance to the Demi Chef De Partie - Pastry and/or any member of the Pastry department as instructed by the Executive Pastry Chef.

COSTA CRUISES: Executive Chef

To ensure the efficient operation of all food production areas, to constantly analyze quality and cost of food production, to keep within the set budget and monitor time management.

PRINCESS CRUISES: 2nd Pantry

Responsible for providing assistance to the First Pantryman with the preparation of special cold food items to fulfill passenger requests such as cold fruits and cold soups

PRINCESS CRUISES: Stateroom Steward

  • Making beds
  • Cleaning bathrooms & toilets
  • Vacuuming 
  • Dusting 
  • Cleaning windows and mirrors
  • Replenishing linens, towels and room amenities 
  • Ensuring general maintenance of stateroom 
  • Cleaning stateroom balconies

COSTA CRUISES: Commis Butcher

Responsible for assisting the Chief Butcher or Chef De Partie - Butcher in the best possible culinary experience.

PRINCESS CRUISE LINES: 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
  • Reporting to Chef De Cuisine/ Sous Chef