The Commis de Cuisine Pastry is required to adopt a pro-active approach in solving challenges that may arise in their station. Guest satisfaction is the ultimate goal and the Commis de Cuisine Pastry should ensure that all decisions made have the guest in mind. Assisting your teammates plays an integral role in this position and they should therefore encourage and coach those that work with.

Key Responsibilities

• Responsible for the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
• Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIRST IN FIRST OUT.
• Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way “FIRST IN FIRST OUT”
• Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.
• Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.
• Prepares a daily requisition for Executive Pastry Chef for all items ordered from stores for use in his station.
• Execute all special orders and dietary requirements.
• Responsible for helping to maintain a team atmosphere in the department.

Public Health

• Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Pastry Chef supervising his station.
• Maintains a high level of productivity, cleanliness and sanitation throughout the entire station.
• Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.
• Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.
• Assigns all cleaning responsibilities within his station according to the cleaning schedule and report to the Executive Pastry Chef regarding any problems.

Skills, Knowledge & Expertise

Education:

• High School Diploma or equivalent accredited culinary college or university. Ability to effectively read, write and speak English

Experience:

• 2+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.

Knowledge, Skills & Abilities:

• Ability to deliver 5 star culinary products.
• Experience in high volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.

Benefits

Physical Demands: For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.

Must maintain physical fitness to perform tasks associated with job.

Travel Requirements:

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical United States C1/D visa
• English Marlin test at minimal score of 80%
• Pre-employment medical examination

Working Conditions: Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.

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The ideal candidate will have formal qualification in Culinary Arts from a recognized culinary training institution and a minimum of six years' experience in a high-volume hotel or food service environment, including prior cruise ship experience. You will also have at least two years in a leadership role as Sous Chef or higher and be proficient in Microsoft Office and relevant job-related software applications.

In addition to your technical skills, you will possess strong leadership and organizational skills to manage large culinary teams, excellent interpersonal and communication skills, and a warm, approachable, and professional demeanor. You will also be able to adapt production methods to optimize cost efficiency and demonstrate experience in training and supervising a multicultural team.

As a member of the Princess Cruises team, you will enjoy a competitive salary package, your own comfortable single cabin, company-paid travel to and from the ship, access to exclusive areas and benefits onboard, and a vibrant recreation and welfare program designed to support your well-being and work-life balance.

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By joining our team as an Asst Pantryman, you will be part of a world-class culinary team that delivers exceptional dining experiences to our guests. As a key member of the galley team, you will assist the 1st Pantryman in preparing special breakfast items, fruit and cheese plates, and cold soups for dinner. You will also carry out production in assigned areas, maintaining quality and consistency by adhering to company-supplied recipes and presentation standards.

Responsibilities:

• Assist the 1st Pantryman with the preparation of special breakfast items to fulfill passenger requests.
• Properly prepare fruit and cheese plates for breakfast, lunch, and dinner.
• Carry out production in assigned area/station as directed by the 1st Pantryman/Sous Chef/Executive Chef, ensuring quality and consistency by always adhering to Company-supplied recipes and picture presentation as the minimum standard.
• Promptly refill coffee stations and always maintain them in a clean and organized working order and works the coffee service line.
• Willingly assists the Executive Chef in special events, which may include fruit and vegetable carving. Promptly collects provision orders from the provision area and ensures the proper storage of the supplies.

Requirements:

• One year of prior work experience in a Galley environment (cold dishes) and good knowledge of English is essential.
• Knowledge of basic cold food preparation, presentation, and preservation.
• Basic knowledge of Public Health and Sanitation regulations and procedures.
• Should preferably have basic training in the Galley department.
• Ability to organize and complete work by deadlines.
• Command of the English language, both verbal and written.

Benefits:

• Competitive salary package.
• Own comfortable double cabin - your private space to relax and recharge.
• Company-paid travel to and from the ship, so you can focus on the journey ahead.
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).
• Vibrant recreation and welfare program designed to support your well-being and work-life balance.
• Access to exceptional learning and development opportunities to grow your skills and advance your career.
• Chance to travel the world, exploring exciting destinations while doing what you love.
• Welcoming, inclusive, and dynamic work environment where your contributions are valued.

Join us and become part of a global team that’s passionate about delivering unforgettable experiences,both for our guests and for one another.

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We are seeking an experienced Executive Sous Chef to join our culinary team on board our ship. As a key member of the kitchen team, you will be responsible for managing all aspects of food preparation, ensuring high-quality dishes are served to our guests.

Key Responsibilities:

• Assist the Executive Chef in his duties, including menu planning, inventory management, and staff supervision.
• Ensure all standard operating procedures are in place, adhered to, and followed throughout the ship.
• Evaluate assigned galley staff as per Seabourn personnel policy.
• Assist in training sessions for galley staff involved in food preparation.
• Oversee the care, treatment, and training on galley equipment.
• Control inventory and maintenance records of durable (non-food) items.
• Control hours worked in his team, ensuring overtime is kept to a minimum level.
• Maintain log sheets of all liquors and wines for food preparation in the galley.
• Actively involved in yield and portion control in conjunction with the Executive Chef.
• Ensure waste control is in place, grocery breakage is minimized, and garbage separation is followed.

Public Health:

• Familiarize yourself with and execute the Seabourn HESS-MS appropriate to your position.
• Control and monitor cooling logs and blast chiller procedures. Follow up on daily checklists.
• Maintain physical spot checks in all fresh produce fridges in the Main Galley.
• Supervise the butcher shop to ensure all meat items are being properly handled during storing, defrosting, and preparation, and to minimize waste.

Requirements:

• Formal degree in food management from a recognized international culinary institution.
• Proof of continuing education translated in certificates or letters of participation in specialized courses.
• Strong command of the English language combined with writing skills.
• 5+ years of experience in a 5-star + hotel, cruise ship, or high-profile restaurant performing similar functions.
• 2+ years in the same or similar position.
• Certification from an accredited advanced food safety program.
• Extensive knowledge in VSP preferred.

Benefits:

• Physical demands: For the safety of yourself and others on board, certain physical abilities must be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.
• Travel requirements: Passport – valid for a minimum of 6 months; Flag state issued seaman book; General flag state or flag state approved marine fitness medical; United States C1/D visa; English Marlin test at a minimum score of 80%; Pre-employment medical examination.

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The Commis de Cuisine is required to adopt a proactive approach in solving challenges that may arise in their station. Assisting teammates plays an integral role in this position and they should therefore encourage and coach those that work with.

Key Responsibilities

• Responsible for the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
• Responsible for quality, quantity, attractiveness, and correctness of all food items served from the station as per company’s standard recipes and follow up with FIRST IN FIRST OUT.
• Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way “FIRST IN FIRST OUT”
• Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.
• Works closely and cooperates with superiors, colleagues, and subordinates in order to achieve the highest possible guest satisfaction from the products served.
• Responsible for helping to maintain a team atmosphere in the department.
• Part of the Commis de cuisine Job is half of galley utility job.
• To maintain levels of chemicals, cleaning equipment, cooking equipment, utensils, pots & Pans and galley deck head and bulk head to a satisfactory level at all times.
• To report any breakages, mechanical failures, shortcomings within the Galley on a daily basis.
• Care needs to be taken when cleaning electrical equipment. Refrain splashing water on them.
• To follow all necessary manufactures instructions on handling of chemicals, operating equipment etc. Read MSDS.
• To ensure that the Galley is clean at the end of the working day.
• Helping provision for the Loading as per the scheduled.

Public Health

• Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the supervisor.
• Maintains a high level of productivity, cleanliness, and sanitation throughout the entire station.
• Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high-quality, and attractive food for guests and crew.
• Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.

Skills, Knowledge & Expertise

Education:

• High School Diploma or equivalent accredited culinary college

Experience:

• 2+ years’ experience in a 5-star+ hotel, cruise ship, or high-profile restaurant performing the functions of a similar position.

Knowledge, Skills & Abilities:

• Ability to deliver 5-star culinary products.
• Experience in high-volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in galley/kitchen.
• Working knowledge in galley cleaning.

Benefits

Physical Demands: For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.

Must maintain physical fitness to perform tasks associated with job.

Travel Requirements:

• Passport – valid for a minimum of 6 months
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical
• United States C1/D visa
• English Marlin test at minimal score of 80%
• Pre-employment medical examination

Working Conditions: Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.

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As a Sous Chef at Princess Cruises, you will play a key role in ensuring the consistent delivery of high-quality food products in the assigned Galley section. You will be responsible for supervising the production process, adhering to recipes, and maintaining accurate production quantities and presentation.

Responsibilities:

• Supervise product delivery in the assigned Galley section, ensuring consistency by adherence to recipes, adequate production quantities, correct execution methods, and picture presentation.
• Control mise-en-place during preparation and frequent tastings, driving consistency through recipe accuracy, production quantities, and presentation.
• Successfully supervise production schedules and Galley manning, coordinating with the other Sous Chefs and department heads.
• Contribute to food and beverage improvement strategies as directed by the Executive Chef or Food and Beverage Director.
• Supervise Galley staff during operational activities, monitoring compliance with production and storage requirements.
• Conduct daily briefings with staff and ensure Chefs De Partie conduct station briefings.
• Observe crewmembers' performance and provide prompt correction, improvement, or reinforcement.
• Control production levels based on guest demand and inform the Executive Chef of changes or discrepancies.

Requirements:

• Formal qualification in Culinary Arts from a recognized culinary training institution.
• Minimum of six years' experience in a high-volume hotel or food service environment, including prior cruise ship experience.
• At least two years in a leadership role as Sous Chef or higher.
• Proficient knowledge of international cuisine and recipes, with the ability to execute diverse culinary styles to a high standard.
• Proven ability to adapt production methods to optimize cost efficiency.
• Demonstrated experience in training and supervising a multicultural team, with strong performance monitoring skills.
• Effective leadership and organizational skills to manage large culinary teams.
• Proficiency in Microsoft Office and relevant job-related software applications.
• Fluent in English, both written and spoken.

Benefits:

• Competitive salary package.
• Own comfortable single cabin.
• Company-paid travel to and from the ship.
• Access to exclusive areas and benefits onboard.
• Vibrant recreation and welfare program.
• Exceptional learning and development opportunities.
• Chance to travel the world.
• Welcoming, inclusive, and dynamic work environment.

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As a 1st Commis Chef, you will assist the Sous Chef and Chef de Partie in producing and delivering the best culinary experience at sea. This role requires a strong understanding of international cuisine, recipes, and culinary processes, as well as food safety practices.

Key Responsibilities

• Assist the Sous Chef and Chef de Partie in producing and delivering the best culinary experience at sea.
• Demonstrate a strong understanding of international cuisine, recipes, and culinary processes.
• Adhere to company recipes and daily production schedules.
• Minimize food waste during production by demonstrating an ongoing understanding of ingredient consumption required for daily production.

Skills, Knowledge & Expertise

• At least 1 to 2 years of prior work experience in a culinary environment as Commis Chef or similar roles.
• Culinary-related education preferred.
• Knowledge of basic food preparation, presentation, and preservation.
• Basic knowledge of Public Health, Food Safety, and Sanitation regulations and procedures.

Benefits

• Competitive salary package.
• Own comfortable double cabin.
• Company-paid travel to and from the ship.
• Access to exclusive areas and benefits onboard.
• Vibrant recreation and welfare program.
• Exceptional learning and development opportunities.
• Chance to travel the world.
• Welcoming, inclusive, and dynamic work environment.

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The Demi Chef de Partie Pastry is responsible for executing production in the Pastry area and stations according to company recipes and presentation, as directed by the Executive Pastry & Bakery Chef or Chef de Partie Pastry. This includes batch cooking and preparation, supervising and mentoring Commis Pastry, and maintaining a current and accurate knowledge of public health standards.

To be successful in this role, you'll need formal qualification in Pastry Arts from a recognized culinary training institution, at least four years of pastry experience, and recent experience in high-volume Pastry production. You'll also need solid knowledge of international pastry recipes and preparation processes, as well as USPH Standards, Food Safety, and Waste Management.

In addition to your technical skills, you'll need to be a personable communicator with outstanding social skills and a warm, friendly, and caring personality. You'll also need to be able to continuously surprise and delight guests throughout their cruise experience.

Embark on a career adventure like no other! As part of the Princess Cruises team, you'll enjoy a competitive salary package, your own comfortable double cabin, company-paid travel to and from the ship, access to exclusive areas and benefits onboard, and a vibrant recreation and welfare program designed to support your well-being and work-life balance.

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The Commis de Cuisine Pastry is required to adopt a pro-active approach in solving challenges that may arise in their station. Guest satisfaction is the ultimate goal and the Commis de Cuisine Pastry should ensure that all decisions made have the guest in mind. Assisting your teammates plays an integral role in this position and they should therefore encourage and coach those that work with.

Key Responsibilities:

• Responsible for the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
• Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIRST IN FIRST OUT.
• Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way “FIRST IN FIRST OUT”
• Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.
• Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.
• Prepares a daily requisition for Executive Pastry Chef for all items ordered from stores for use in his station.
• Execute all special orders and dietary requirements.
• Responsible for helping to maintain a team atmosphere in the department.

Public Health:

• Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Pastry Chef supervising his station.
• Maintains a high level of productivity, cleanliness and sanitation throughout the entire station.
• Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.
• Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.
• Assigns all cleaning responsibilities within his station according to the cleaning schedule and report to the Executive Pastry Chef regarding any problems.

Skills, Knowledge & Expertise:

• Education: High School Diploma or equivalent accredited culinary college or university. Ability to effectively read, write and speak English.
• Experience: 2+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Ability to deliver 5 star culinary products.
• Experience in high volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.

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Delights passengers by delivering the best Neapolitan-style Pizza at Sea, From traditional Margherita and pepperoni to the daily specials.

Key Responsibilities:

• Delivers Neapolitan-style pizza according to Company recipes and preparation methods.
• Monitors the consumption of ingredients required for daily pizza production, minimizes food waste, and plans orders accordingly.
• Supervises the Demi Chef De Partie Pizza and Commis Chef during baking and mise-en-place operations and provides the required training/coaching classes.
• Ensures that Pizza recipe files are maintained and available to assigned staff.
• Shares responsibility with the Demi Chef de Partie Pizza for managing the budget and achieving cost targets in the Pizzeria as directed by the Chief Baker and Executive Chef.

Skills, Knowledge & Expertise:

• Minimum 5 years of experience as a "Pizzaiolo" from high-volume handmade pizza production.
• Formal Pizzaiolo Certification (preferred).
• Solid knowledge of the Neapolitan Pizza process and procedures, including dough preparation methods, baking techniques, and toppings.
• Solid knowledge of different Pizza styles, from traditional Margherita and Pepperoni to other specialty Pizzas.

Benefits:

• Competitive salary package.
• Own comfortable double cabin - your private space to relax and recharge.
• Company-paid travel to and from the ship, so you can focus on the journey ahead.
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).
• Vibrant recreation and welfare program designed to support your well-being and work-life balance.
• Access to exceptional learning and development opportunities to grow your skills and advance your career.
• Chance to travel the world, exploring exciting destinations while doing what you love.
• Welcoming, inclusive, and dynamic work environment where your contributions are valued.

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We are seeking a highly skilled and experienced 2nd Commis Chef to join our team at PT Alpha Magsaysay, one of Princess Cruises' official hiring partners in Indonesia.

As a 2nd Commis Chef, you will be responsible for collecting provision orders from the provision area, storing them correctly, and assisting the Sous Chef in maintaining the cleanliness of the Galley and its surroundings. You will also be responsible for delivering prepared food items to various food outlets and restaurants in a timely and efficient manner.

Key Responsibilities:

• Collect provision orders from the provision area and store them correctly
• Assist the Sous Chef in maintaining the cleanliness of the Galley and its surroundings
• Deliver prepared food items to various food outlets and restaurants in a timely and efficient manner
• Provide general assistance to the Sous Chef

Requirements:

• At least 1 year of prior work experience in a culinary environment as an Assistant Cook or similar role
• Culinary related education preferred
• Knowledge of basic food preparation, presentation, and preservation
• Basic knowledge of Public Health and Sanitation regulations and procedures
• Ability to organize and complete work by deadlines
• Good English language skills, both verbal and written

Benefits:

• Competitive salary package
• Own comfortable double cabin for relaxation and recharging
• Company-paid travel to and from the ship
• Access to exclusive areas and benefits onboard
• Vibrant recreation and welfare program for well-being and work-life balance
• Exceptional learning and development opportunities
• Chance to travel the world and explore exciting destinations

Join us and become part of a global team that's passionate about delivering unforgettable experiences for our guests and for one another.

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Key Responsibilities: Delights passengers by delivering the best Neapolitan-style Pizza at Sea Supports culinary operations in the Top-Deck pizzeria Always monitors the consumption of ingredients required for daily pizza production, minimizes food waste, and plans orders accordingly Effectively supervises the Commis Pizza Chef during baking and mise-en-place operations and provides the required training/coaching classes Always ensures that Pizza recipe files are maintained and available to assigned staff Share responsibility with the Chef de Partie Pizza for managing the budget and achieving cost targets in the Pizzeria as directed by the Chief Baker and Executive Chef Continually strives to improve on production methods and skills, culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the pizza products

Benefits: This position involves regular physical activity, including standing for extended periods and lifting or moving heavy items in line with operational requirements Embark on a career adventure like no other! As part of the Princess Cruises team, you’ll enjoy: A competitive salary package Your own comfortable double cabin - your private space to relax and recharge Company-paid travel to and from the ship, so you can focus on the journey ahead Access to exclusive areas and benefits onboard (depending on the rank and occupational group) A vibrant recreation and welfare program designed to support your well-being and work-life balance Access to exceptional learning and development opportunities to grow your skills and advance your career The chance to travel the world, exploring exciting destinations while doing what you love A welcoming, inclusive, and dynamic work environment where your contributions are valued

Join us and become part of a global team that’s passionate about delivering unforgettable experiences,both for our guests and for one another.

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Responsibilities:

• Collect provision orders from the provision area and store them correctly
• Assist the Sous Chef in maintaining the cleanliness of the Galley and its surroundings
• Deliver prepared food items to various food outlets and restaurants in a timely and efficient manner
• Provide general assistance to the Sous Chef

Requirements:

• At least 1 year of prior work experience in a culinary environment as Assistant Cook or similar roles
• Culinary related education (Preferred)
• Knowledge of basic food preparation, presentation, and preservation
• Basic knowledge of Public Health and Sanitation regulations and procedures
• Ability to organize and complete work by deadlines
• Good English language skills, both verbal and written
• Ability to work in a large multinational environment

Benefits:

• Competitive salary package
• Own comfortable double cabin
• Company-paid travel to and from the ship
• Access to exclusive areas and benefits onboard
• Vibrant recreation and welfare program
• Exceptional learning and development opportunities
• Chance to travel the world
• Welcoming, inclusive, and dynamic work environment

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Key responsibilities include practicing batch cooking and preparation, supervising and mentoring Commis Pastry, maintaining a current and accurate knowledge of public health standards, and ensuring continuous compliance with all hotel-related public health and food management policies and procedures.

As a member of our team, you will enjoy a competitive salary package, your own comfortable double cabin, company-paid travel to and from the ship, access to exclusive areas and benefits onboard, a vibrant recreation and welfare program, access to exceptional learning and development opportunities, and the chance to travel the world.

We are looking for a person with formal qualification in Pastry Arts from a recognized culinary training institution, at least four years of pastry experience, recent experience in high-volume Pastry production, solid knowledge of international pastry recipes and preparation process, solid knowledge of USPH Standards, Food Safety and Waste Management, command of the English language, and motivation to excel in all aspects of job duties and responsibilities.

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