The Housekeeping Utility’s primary responsibility is to ensure the overall cleanliness of all assigned Crew and Officer’s cabins, Crew and Guest public areas according to standards implemented by the company.
Responsible for food preparation, production, and presentation in all outlets. Assists the Executive Chef in all areas of food preparation, production, and presentation and ultimately serves the highest Quality of food onboard to all guests and crew.
Responsible for directing and overseeing team members and overall food preparation, production, and presentation in either the main galley, lido market, or crew mess room.
The Chef De Partie supervises all food preparation and service in the assigned outlet, ensures quality and cost control, manages and trains staff, enforces sanitation and safety standards, and coordinates with galley leadership.
The incumbent oversees bakery production, ensures recipe compliance and product quality, manages staff and scheduling, controls costs, and trains team members to meet company standards.
The Jr Waiter supports restaurant setup and service, maintains cleanliness, assists with guest needs and dietary requests, upsells menu items, and uses shipboard technology to ensure accurate transactions.
The F&B Storekeeper manages all food and beverage storeroom operations, including inventory control, ordering, receiving, and issuing supplies, while supervising and training staff to ensure efficient and compliant service delivery.
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