Food Production department

Chef de Partie

The Chef de Partie supervises and coordinates activities at the food workstation. An experience or training in this area of expertise – International Cousine, and a recognized Cook/Chef Certificate are required for this position including at least four years of hotel/restaurant experience.

Competency in English is compulsory.

Commis Cook

The Commis Cook prepares seasoning and cooks menu items served in a variety of dining areas onboard the vessel. A minimum two years of hotel/restaurant kitchen experience and a recognized Cook/Chef Certificate are required. Competency in English is compulsory.

Culinary trainee

The Culinary trainee assists Cooks and Chef engaged in the various food workstations. A minimum one year hotel/restaurant cook helper experience and a recognized Cook/Chef Certificate are required. Competency in English is compulsory.

Baker

The Baker is responsible for the preparation and cooking of all the bakery products. Necessary culinary background is: a minimum two years of restaurant/hotel kitchen experience or a prior experience on board the cruise ships. A recognized Cook/Chef Certificate is required. Competency in English is compulsory.

Utility Cleaner

The Utility Cleaner is responsible for cleaning of the Food Department areas and other tasks assigned by Asst. F&B Manager. He/she must be knowledgeable with all the cleaning materials and chemicals as well as their storage. Competency in English is compulsory.