General informations and job descriptions
Most cabins are situated on one of the lower decks and they do not have windows. You have to give up some of your habits and get used to those of your roommates'.
You will be at sea in all types of weather. If you suffer from severe sea-sickness, perhaps you should find a job ashore. Light forms of sea-sickness, however, are common amongst experienced seamen.
When you sign the contract with a cruise line company, you will usually pass a course on work safety, first aid and hygiene. You get free medical care in case you get ill on a cruise ship. Your employer - the cruise line - will pay for your health insurance for the period of the contract. This duty is based on the international conventions regarding employment at sea.
Cruise line staff can use the various leisure facilities on most ships, such as the gym, fitness centre, swimming pool, bar and meeting room. These facilities are only for the staff. Most employees do not socialize with the passengers during their free time. They are not allowed to use the facilities for the passengers.
Most cruise liners embark in the USA. You will be probably required to pay the travel expenses from your home to the port yourself. Most cruise line companies want their employees to buy a single way ticket and pay the travel deposit that will be returned to you when the contract is over. However, if you decide to leave before the contract terminates or if you get fired, you will forfeit your deposit. It will be used for purchasing the ticket back to your home country. You will be guarded to the airport to make sure you leave the USA and do not stay there illegally. The deposit is usually from $300 to $500. Some of the largest cruise lines recalled the deposit payments so that the new employees have less expenses (e.g. Carnival Cruise Lines Inc.).
Waiter in dining room:
-Responsible for providing professional service of food and/or
beverages of up to 20 passengers in a restaurant station or a part of
the lounge;
-In charge of and co-responsibility for the cleaning of parts of the
restaurant, back offices and workrooms as directed (side jobs);
-Co-responsible for the mise-en-place in the restaurant, as per
directives of the Maître d';
-Co-responsible for the cleaning of the restaurant glassware;
-Greeting of all passengers in the restaurant station at the beginning
and end of every meal;
-Co-responsible for achieving and maintaining the RC standards in
the restaurant- and bar department;
-Assistance with the loading of ship's supplies;
-Co-responsible for the correct handling of all food stock, as well as
all the equipment in the restaurant and bar department;
-Co-responsible for the checking, distribution and if necessary
replacement of printed matter, floral and other decoration in the
restaurant;
-Assistance with the taking of the restaurant inventory as per
company's directives;
-Participation in the onboard training program;
-Various preparatory duties prior to and at the end of the season;
-Active communication with passengers in the restaurant to obtain
feedback, as well as to generate revenue by recommendation;
-Responsible for the daily cashing-up of their generated revenue;
-Assistance with F&B activities (cocktails, welcome- and farewell
parties, afternoon tea etc.), as well as special functions;
-Cooperation with luggage handling if necessary, as per supervisor's
directives;
-Cooperation in other departments if necessary, as per supervisor's
directives;
-Professional experience on similar position is a must.
Maitre'd:
-Responsible for the entire restaurant and bar department;
-Set up of written duty rosters for service crew and staff in restaurant and
bar (side jobs);
-Organising, managing and motivating all service staff in res taurant and bar;
-Responsible for the implementat ion and maintaining of the set RC
standards in the restaurant and bar department;
-Handling of s eat assignment or monitoring of open s eating in due
consideration of passengers' requests;
-Greeting of all passengers at beginning and end of every meal;
-Responsible for the correct handling of supplement-service and s pecial
orders in cooperation with the executive chef;
-Control of and assistance with the s ervice in all outlets;
-Ordering supplies in cooperation with the Hotel Manager;.
-Responsible for the organis ation of the loading and ch ecking of all relevant
supplies;
-Responsible for the proper storing of all re staurant supplies and equipment;
-Responsible for the correct handling of all food stock, as well as all the
equipment in the restaurant and bar department;
-Responsible for an impeccable cleanness, hygiene and tidiness in the
restaurant and bar department;
-Responsible for the checking, distribution and if necessary replacement of
printed matter, floral and other decoration in restaurant and bar;
-Active cost controlling and maintaining budgets in the restaurant and bar
department;
-Monthly stock taking as per company's instructions;
-Continuous training of all service staff;
-Responsible for the implementation of the correct appearance/uniformity,
as well as the standard of personal hygiene of all service staff;
-Various preparatory duties prior to and at the end of the season;
-Active participation in managing the hotel department;
Active presence at official occasions and events on board as per manual;.
-Active communication with passengers in the restaurant / lounges to obtain
feedback, as well as to generate revenue by recommendation;
-Responsible for the cashing-up of all restaurant waiters;
-Organisation, supervision and active support of all F & B activities
(welcome and farewell receptions etc.)
-Professional experience on similar position is a must.
Chef de partie:
-Preparation and distribution of all daily meals including the set up of
the breakfast buffet according to food manual (menu cycle);
-Responsible for a section in the galley;
-Co-responsible for achieving and maintaining the RC standards and
budgets in the food department;
-Assistance to the Executive Chef in ordering food supplies;
-Assistance with the loading of ship's supplies;
-Co-responsible for proper storing of all food and galley supplies and
stock;
-Co-responsible for the correct handling of all food stock, products
and all equipment in the food department;
-Co-responsible for an impeccable cleanness, hygiene and tidiness in
the galley area;
-Assistance with taking of galley inventory as per company's
directives;
-Participation in the onboard training program;
-Various preparatory duties prior to and at the end of the season;
-Regular presence in the restaurant at the buffets;
-Assistance in other departments if necessary, as per supervisor's
directives;
-Professional experience on similar position is a must.
Junior Chef:
-Active help with the preparation and distribution of all daily meals
including set up of the breakfast buffet according
(menu cycle);
-Co-responsible for the implementation and maintaining of the RC
standards and budgets in the food department;
-Assistance with the loading of ship's supplies;
-Co-responsible for the correct handling of all food stock, products
and all equipment in the food department;
-Co-responsible with the storage in
the galley area;
-Assistance with the taking of the kitchen invent
directives;
-Participation in the onboard training program;
-Various preparatory duties prior to and at the end of the season;
-Regular presence in the restaurant at the buffets;
-Cooperation in other departments if necessary as per supervisor's
directives;
-Professional experience on similar position is a must.
Receptionist:
-(Co-)responsible for the entire front desk area;
-(Co-)responsible for the organisation and realis ation of efficient and smooth
check-in and check -out procedures;
-(Co-)responsible for the implementation and maintaining of the RC
standards within the front desk department;
-(Co-)responsible for a correct flow of information on board;
-Assistance with the punc tual and correct realis ation of the on board printed
menus;
-Settlement of all daily, per cruise or monthly returning administrative jobs as
per RC directives;
-Co-responsible for the correct forwarding and filing of all purchas e orders
from the hotel department in cooperation with the hotel manager;
-Generally relieving the Senior Receptionist* and Hotel Manager of
administrative jobs;
-Active support in all departments a s per hotel managers' directive;
-Co-responsible for the correct handling of all the equipment within the fron t
desk area, especially all IT devices;
-Co-responsible for an impeccable cleanness, hygiene and tidiness at the
fr ont desk area;
-Co-responsible for active cost controlling and mainta ining budgets at the
front desk;
-Entering data of inventories and their evaluation as per company's
instructions;
-Various preparatory duties prior to a s well as at the end of the season;
-Responsible for following up on pass engers' requests handed to the front
desk;
-Co-responsible for the correct administrative handling of the cashless
system;
-Settlement of the accounts of sales of all outlets on board (Z readings);
-Preparation of the Night Auditor reports;
-Activ e presents at official occasions and events as per manual;
-Co-responsible for receiv ing and correct distribution of incoming;
-Professional experience on similar position is a must.
Chambermaid:
-Responsible for the daily cleaning and servicing of up to 16 passenger
cabins;
-Daily assistance with the cleaning of all public areas incl. public toilets,
fitness/sauna area*, lobby and reception;
-Responsible for the correct distribution of daily programs, gift orders
and a correct turn down service in the assigned cabins;
-Welcoming the passengers and escorting them to their cabins during
embarkation;
-Co-responsible for achieving and maintaining the RC standard in the
housekeeping department;
-Co-responsible for the correct handling of passenger and crew laundry
as well as laundry and uniforms laundered by external companies;
-Co-responsible for the correct handling and storage of all housekeeping
supplies, detergents and equipment;
-Daily assistance in the dish wash area at lunch and/or dinner time;
-Assistance in the ship's laundry;
-Assistance with the loading of ship's supplies as instructed;
-Assisting in taking inventory of the housekeeping department;
-Participation in the on board training program;
-Various preparatory duties prior to and at the end of the season;
-If necessary helping out in other departments according to superior's
instruction;
-Professional experience on similar position is a must.
Barkeeper:
-Responsible for the entire bar and lounge area;
-Responsible for the implementation and maintaining of the RC standards
and budgets in the bar department;
-Responsible for the daily set-up (mise-en-place), professional serving and
preparation of beverages, as per predefined recipes and standards;
-Organising, managing and motivating all bar waiters / bar waitresses;
-Ordering beverages in cooperation with the Maître d´*, Hotel Manager;
-Organisation of loading and checking of bar supplies;
-Responsible for the correct s toring of the bar stock and supplies;
-Responsible for the proper handling of all beverages and food in the bar
area, as well as all products and equipment in the bar department;
-Responsible for the professional service of beverages and/or food in the
bar, restaurant, lounge and on the sundeck;
-Responsible for the cleanness, tidiness and hygiene of the entire bar and
lounge area, certain parts of the sundeck, back offices, pantries and
workrooms;
-Responsible for the cleaning of the bar glassware, china and cutlery;
-Greeting of all passengers visiting the bar / lounge area;
-Monthly taking of the bar inventory as per company's directives;
-Assistance with the loading of ship's supplies;
-Continuous training of the Bar Waiter / Bar Waitress;
-Responsible for the implementation of the correct appearance, as well as
the standard of personal hygiene of the Bar Waiter / Bar Waitress;
-Various preparatory duties prior to and at the end of the season;
-Active communication with passengers in order to obtain feedback and to
generate revenue by recommendation;
-Responsible for the daily cashing-up of the revenue generated in the bar;
-Organisation, realisation and supervision of F&B activities (cock tails,
welcome and farewell parties, afternoon tea etc.), as well as special
functions;
-Assis tance in the restaurant during meal time;
-Assistance with luggage handling if necessary, as per supervisor's
directives;
-Assistance in other departments if necessary, as per supervisor's directives;
-Professional experience on similar position is a must.
Sous Chef:
-Relieves the Executive Chef if necessary;
-Co-responsible for the entire food department;
-Assistance with organising, managing and motivating all galley crew
and staff;
-Preparation and distribution of all daily meals including set up of the
breakfast buffet according to the food manual (menu cycle);
-Co-responsible for the implementation and maintaining of the RC
standards and budgets in the food department;
-Co-responsible for the implementation of a correct food schedule for
the crew, according to the RC crew food standard;
-Assistance to the Executive Chef in ordering food supplies;
-Assistance with the loading and checking of ship's supplies;
-Co-responsible for the correct handling and storing of all food stock,
cleaning products and all equipment in the food department;
-Co-responsible for an impeccable cleanness, hygiene and tidiness in
the galley area;
-Co-responsible for active cost controlling and maintaining of food
cost;
-Monthly stock -taking in co-operation with the Executive Chef;
-Continuou s training of the galley crew;
-Participation in the onboard training program;
-Co-responsible for the implementation of the correct appearance, as
well as the standard of personal hygiene of the galley crew and staff;
-Various preparatory duties prior to and at the end of the season;
-Regular presence in the restaurant to ensure buffet standards;
-Assistance in other departments if necessary as per supervisor's;
-Professional experience on similar position is a must.
Barwaiter:
-Co-responsible for the entire bar and lounge area;
-Co-responsible for the implementation and maintaining of the RC
standards and budgets in the bar department;
-Co-responsible for the daily set-up (mise-en-place), professional
serving and preparation of beverages, as per predefined recipes and
standards;
-Assistance with organisation of loading and checking of bar supplies;
-Co-responsible for the correct storing of the bar stock and supplies;
-Co-responsible for the proper handling of all beverages and food in
the bar area, as well as all products and equipment in the bar
department;
-Co-responsible for the professional service of beverages and/or food
in the bar, restaurant, lounge and on the sundeck;
-Co-responsible for the cleanness, tidiness and hygiene of the entire
bar and lounge area, certain parts of the sundeck, back offices,
pantries and workrooms;
-Co-responsible for the cleaning of the bar glassware, china and
cutlery;
-Greeting of passengers visiting the bar/lounge area;
-Assistance with monthly taking of the bar inventory as per
company's directives;
-Assistance with the loading of ship's supplies;
-Participation in onboard training;
-Various preparatory duties prior to and at the end of the season;
-Active communication with passengers in order to obtain feedback
and to generate revenue by recommendation;
-Assistance with organisation, realisation and supervision of F &B
activities (cocktails, welcome and farewell parties, afternoon tea
etc.), as well as special functions;
-Assistance in the restaurant during meal times;
-Assistance with luggage handling if necessary, as per supervisor's
directives;
-Assistance in other depar tments if necessary, as per supervisor's
directives;
Utility:
-Responsible for the daily dish-washing of all galley equipment, china,
glassware and cutlery;
-Correct and careful handling of all galley equipment, china, glassware
and cutlery;
-Responsible for impeccable cleanness and tidiness in the dish wash
area;
-Assistance with the daily cleaning of the galley;
-Co-responsible for achieving and maintaining the RC standard in
hygiene (HACCP);
-Assisting the Executive Chef with the ordering of detergents and
cleaning equipment;
-Co-responsible for the correct handling and storage of all detergents
and cleaning equipment used in the galley;
-Assistance with the luggage handling (embarkation / disembarkation)
as instructed;
-Assistance with the loading of ship's supplies as;
-Assisting in taking inventory of the galley;
-Co-responsible for the daily garbage separation and disposal as
instructed;
-Participation in the on board training program;
-Various preparatory duties prior to and at the end of the season;
-If necessary helping out in departments according to superior's;