hollandamericagroup

Handles and prepares food for service to guests and crew according to the company’s menus and recipes.

Performs basic cooking functions within all galleys on board, which involves buffet preparation and plate presentation in banquet and a la carte style. Maintains the line’s high culinary standard. The Commis de Cuisine is required to adopt a pro-active approach in solving challenges that may arise i

MUST HAVE CDC EXPERIENCE TO BE CONSIDERED FOR THIS ROLEManagement of all shipboard food preparation to ensure that the line’s high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties.The Chef de Cuisine is

Assists in preparation of food for service to guests and crew according to the company’s menus and recipes.

Builds, maintains and repairs various structures, frames, panels, braces, tables, etc., using wood or other building materials.

The Locksmith carries out repair, maintenance and replacement of doors, door locks and related hardware.

Assists in preparation of food for service to guests and crew according to the company’s menus and recipes.

Operates, maintains and cleans equipment, china, glassware, and other galley items as well as dishwashing areas. Assists with transporting food, provision, china, and other supplies as needed.

Assists and supports the food and beverage service onboard in various capacities. Leads the service for food and beverage in an assigned station in the Mess Rooms and Lido Market, but also assists with guest service, food delivery, and table resetting in the Dining Room or In Room Dining as assigned

Assists in preparation of food for service to guests and crew according to the company’s menus and recipes.

Assists in preparation of food for service to guests and crew according to the company’s menus and recipes.

Directs, supervises and assists in the activities of team members engaged in the preparation (hands on approach) of the established quality of food for service to passengers and crew as assigned.

Directs, supervises and assists in the activities of team members engaged in the preparation (hands on approach) of the established quality of food for service to passengers and crew as assigned.

Directs, supervises and assists in the activities of team members engaged in the preparation (hands on approach) of the established quality of food for service to passengers and crew as assigned.

Handles and prepares food for service to guests and crew according to the company’s menus and recipes.

Handles and prepares bakery department products for service to passengers and crew according to the established company’s menus and recipes.

Responsible for providing courteous and professional service to our guests and fellow team members while striving to meet and exceed our revenue goals. Responsible for assisting all Bartenders, Servers, and Dining team members in the preparation and service of quality beverages according to all reci

The Demi Chef de Partie is responsible to produce and execute the products according the daily menus, checklists and operational needs as per Executive Chef de Cuisine. The Demi Chef de Partie plays an integral role in providing a service to the Seabourn guest. Work should always be completed in a s

The Demi Chef de Partie is responsible to produce and execute the products according the daily menus, checklists and operational needs as per Executive Chef de Cuisine. The Demi Chef de Partie plays an integral role in providing a service to the Seabourn guest. Work should always be completed in a s

Directs, supervises and assists in the activities of the Demi Chef de Partie engaged in the preparation of the established quality of food for service to guests and crew in the station assigned. The Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in the