Provide service to guests in all Restaurant
Operations areas by performing the following essential duties and responsibilities outlined below.

Aplica Ahora

Mixes and serves alcoholic and nonalcoholic beverage to guests in various bars, lounges and
service areas throughout the vessel by performing the following essential duties and
responsibilities.

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Prepares, seasons, and cooks soups, meats, fish, vegetables, desserts, and other foods served in a variety of dinning venues onboard the vessel. This position is usually a member of a team responsible for cooking and preparing one or various food types.

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The Commis 2 assists Cooks and chefs engaged in the various food workstations, such as sauce, roast, fish, vegetables or buffet, by performing the following duties.

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Maintains kitchen work areas and galley equipment and utensils in clean and orderly condition by performing the following essential duties and responsibilities.

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Under the supervision and direction of the Human Resources Manager, the Training and Development Manager is responsible for: serving as an internal business consultant with shipboard management by leading, managing, and supporting the non-technical shipboard training and development functions onboard the ship; conducting training needs analysis; providing personal development planning and coaching; providing ongoing support and administration for the shipboard training function; and delivering instructor-led training. The Training and Development Manager should be familiar with the Human Resource Manager’s duties and responsibilities and be prepared to participate in the management and supervision of the Human Resources division as needed.

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Reports directly to the Shipboard Hotel Director and supervises Line Managers

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This position manages the ship's Human Resources Division. The emphasis is on core functions such as: organizational development and effectiveness; employee relations; training and development; performance management; non-financial aspects of the crew office and; ongoing HR management/administration.

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Reports directly to the Executive Chef and manages the activities of a large section of the galley engaged in preparing and cooking soups, meats, vegetables, desserts, and other foodstuffs served in a variety of dinning venues onboard the vessel.

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Manages and coordinates activities of various workstations engaged in preparing, timing, and cooking soups, meats, vegetables, desserts, including breads served in a variety of dinning venues onboard the ship.

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Manages all the food and beverage service activities throughout the vessel by performing the duties described below either personally or through subordinate supervisors.

Aplica Ahora