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PRINCESS CRUISES: Chef De Partie Pastry

As a Chef de Partie – Pastry, you will be assisting the Executive Pastry Chef and supervising the Pastry team to produce the best pastry and desserts at sea to provide a superior cruise experience for our guests.

PRINCES CRUISES: Demi CDP

  • Actively involved in the daily galley production for all restaurants and dining rooms.
  • Actively involved in daily garnish production.
  • Ensures that the galley equipment is treated with care and is always well maintained.
  • Ensures that all food items are being properly handled according to USPH practices, policies, and procedures.
  • Prepares/sets up station for service in the galley.
  • Perform any duties as may be assigned by the CDP, Sous Chef, and Executive Chef.

PRINCESS CRUISES: CDP Baker

Assisting the Chief Baker and supervising a bakery team to produce the best baked goods at sea

PRINCESS CRUISES: CDP Butcher

Supervising the butchery team abd supporting the Chief Butcher in producing and delivery the best possible culinary experience at sea.

PRINCESS CRUISES: CDP Pizza

assisting the Executive Chef and supervising the team to produce the best pizza at sea to provide a superior cruise experience for our guests.

PRINCESS CRUISES: Demi Chef de Partie Pastry

  • Always carries out production in assigned area/station according to Company recipes and picture presentation as directed by the Executive Pastry Chef / Chef de Partie Pastry.
  • Supervises Pastry staff in an assigned service station during operational activities as directed by the Executive Pastry Chef / Executive Chef.
  • Always practices batch cooking/preparation process (for soufflés, puddings, crème-brulee, etc.) to eliminate waste.
  • Demonstrates an ongoing understanding of the ingredient consumption required for daily production and always follows recipes to eliminate waste; always informs the Executive Pastry Chef when fluctuations occur.
  • Assists in on-the-job training for new-to-vessel / first-contract Pastry staff in assigned section as directed by the Executive Chef / Executive Pastry Chef.
  • Continually seeks guidance from the Executive Pastry Chef to ensure production is executed according to Princess’s recipes.

PRINCESS CRUISES: 1st Commis Baker

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

VIKING RIVER: Chef De Partie

Responsible for leading and supporting a multi cultural team of Galley personnel, ensuring the highest level of crew satisfaction and productivity. 

VIKING RIVER: Commis De Cuisine

Responsible to produce and maintain the expected level of food quality in the assigned area of responsibility. 

Medical Administrator

  1. Effectively supports medical team with non-clinical administrative tasks.
  2. Maintains accurate, complete, and timely records including use of online sites and electronic health record systems.
  3. Assists with reviews of pre-boarding health declarations, crew medical fitness certificates (including during terminal operations).
  4. Orders/restocks office consumable supplies, including stationery, in a timely manner.
  5. Accesses and accurately enters patient information into electronic health records, as directed by medical staff.
  6. Scheduling and coordination of health screening, vaccination programs, and COVID-19 testing.
  7. Document management – including scanning, photocopying, filing, and electronic or in-person posting and delivery of documents as necessary.
  8. Participates in administrative support requirements of Contact Tracing in coordination with the medical staff and public health officer.