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  • BAR AREA

    ENTERTAINMENT

    GALLEY

    CDP PASTRY

    Always ensures product quality in the assigned station through tasting and monitoring of mise en place during production as instructed by the Executive Chef / Executive Pastry Chef

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    CDP PIZZA

    Effectively supervises the Demi Chef de Partie-Pizzeria and 2nd Commis-Pizzeria duringmise en place, pizza production, and baking of the pizzas.

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    Chef de Partie

    The person in this position supervises all the kitchen staff in his section, making sure that his section has all the necessary utensils and that all the equipment works properly.

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    DEMI CHEF DE PARTIE PASTRY

    Always carries out production in assigned area/station according to Company recipes and picture presentation as directed by the Executive Pastry Chef / Chef de Partie Pastry.

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    DEMI CHEF PIZZA

    Assist the Chef de Partie- Pizzeria to produce The princess signature Pizza product as determined by company Policies and standars. Anticipates and adjust production bassed on passenger demand and consistently practices the C.R.U.I.S.E credo.

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    SOUS CHEF

    The Sous Chef leads the Horizon Court and (on ships without a Chef de Cuisine) Alternative Dining Galley teams in producing and delivering the best possible culinary experience at sea, in line with the Company’s values and brand strategy.

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    SUSHI CHEF

    Inspects the quality of fish / seafood, vegetables and other ingredients. Regularly takes inventory of food supplies and equipment. Creates and executes daily galley preparation plan for menu production.

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    GUEST SERVICES

    HOUSEKEEPING

    LAUNDRY ATTENDANT

    As a Laundry attendant you will be responsible for assisting the Laundry Master in providing consistently excellent laundry services while maintaining cost efficiency.

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    Photo

    Photographer

    Onboard photography is primarily centered on portrait and event photography, using both natural locations and onboard studio setups with backdrops and studio lighting.

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    RESTAURANT

    Sommelier / Wine Tender

    Sommelier’s help enhance our guests’ dining experience by recommending the right wines for every meal. You must also be skilled in up-selling techniques to promote and improve beverage sales. Your responsibilities will include, but are not limited to, providing wine service to guests in the restaurant, buffet restaurant and will be assigned to work in our café’s and specialty restaurants during breakfast and lunch.

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    Waiter

    It is the person who is responsible for food and beverage service to passengers in the dining room and in all those areas indicated by the department supervisor.

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    RETAIL

    SALES ASSOCIATE (EFFY)

    Present a unique retail experience at sea enhanced with excellent customer service, while achieving or exceeding budgeted financial goals.

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    SHOPPING CONCIERGE (EFFY)

    Create lasting memories by serving as the voice of shopping and delivering a white glove shopping experience that will engage and excite guests as they discover unique shopping opportunities onboard and ashore, collaborating with the Retail Manager to maximize voyage sales across all product categories.

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    PRODUCTION

    STEWARDING

    Galley Steward

    The Stewarding department is responsible for meticulously maintaining hygiene and sanitation standards in all areas of the kitchen, ensuring that operating procedures are maintained and adhered to at all times.

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    SR. GALLEY STEWARD

    Be the Accomplished Host by making sure the prep and pot washing service areas are clean and ready for kitchen service and cleaning and recycling pots, pans and other equipment for uninterrupted passenger service.

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    HUMAN RESOURSES

    DECK AND TECH

    MEDICAL DEPARTMENT

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