As a Finance Administrative Assistant, you will be responsible for providing clerical assistance to the Finance Manager, Inventory Accountant, Finance Specialist, and Payroll Accountant.

Key responsibilities include:

• Performing strong clerical reporting, including daily reporting, end of voyage reporting, credit card processing, gift order processing, and guest onboard statements.
• Actively participating in cycle counts in main storerooms and sales outlets onboard, as well as Guest Satisfaction reporting.
• Processing guest onboard statements, credit card transactions, and gift orders.
• Creating and updating food cost reports.
• Administering internal transaction documents accurately.
• Assisting with vendor invoice processing on loading days.
• Submitting Daily Revenue Reports comparing actual revenue against budgeted targets.

Additional responsibilities:

• Assisting with periodic inventory checks and End of Voyage Bar counts.
• Preparing Guest Onboard Statements and Guest Key Cards.
• Maintaining onboard system accuracy related to guest records.
• Complying with company policies regarding waste separation, environmental compliance, and safety procedures.
• Promoting the use of the company's proprietary Navigator App.

Requirements:

• College or university degree/diploma in Administration, Accounting, Hospitality, or a related field.
• Minimum 1 year of experience in the hospitality industry in financial administrative positions.
• Marlins score of 85 and above.
• Strong analytical, management, and planning skills.
• Excellent written and verbal English communication skills.
• Familiarity with onboard accounting and F&B procedures.
• Proficiency in using computers, particularly Windows, Excel, Word, and Outlook.

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Key Responsibilities

• Comply with company policy regarding waste separation and environmental compliance
• Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies
• Direct, supervise and assist the preparation of all pastry products onboard to ensure overall quality, quantity, attractiveness and correctness
• Assist, direct, supervise, and train all team members assigned to the pastry department
• Adhere to daily production schedules and carry out assigned production tasks
• Control actual hours worked for all pastry department team members
• Evaluate and conduct monthly ratings for each member of the pastry department
• Ensure performance, appearance, dress and personal conduct of all team members assigned to the pastry department
• Implement and execute food handling and cleaning procedures for the galley in accordance with USPH standards
• Follow all HACCP procedures set by the company
• Control food cost by monitoring production, consumption and forecasts
• Check quality and quantity of items ordered and received from stores
• Ensure proper food storage in accordance with USPH procedures and report any discrepancies to the Executive Chef
• Supervise and inspect overall operation cleanliness and clean up after each service period
• Assign cleaning responsibilities within the pastry department and follow up on overall cleanliness
• Report malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Chef
• Ensure all food GSS targets are met for food ratings in your assigned area
• Work closely with galley leadership and other department leaders
• Perform other job-related functions as assigned

Skills, Knowledge & Expertise

• Multi-tasking and all-around pastry leader
• Team player
• Able to learn
• Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction
• Good communication skills

Desired Skills & Experience

• 3+ years' experience in a 5-star+ hotel, cruise ship or high-profile restaurant performing similar functions
• 1+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training
• Experience supervising and training at least 5 team culinary employees
• Experience in high-volume operation of at least 500 meals per service
• Certification from accredited advanced food safety program
• Extensive knowledge in VSP preferred
• Extensive kitchen machinery and knife safety knowledge
• Working knowledge of computers and ability to navigate within a variety of software programs
• Ability to effectively read, write and speak English
• Degree from accredited culinary college or university

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Key Responsibilities:

• Ensure the physical security of stores and provision areas, maintaining accurate records
• Participate in physical inventories for all stores per corporate policies and procedures
• Investigate, record, and report stock variances in a timely and accurate manner
• Ensure the accuracy of Crunchtime regarding orders, receipts, adjustments, and consumptions
• Implement proper stock rotation procedures and storage methods to minimize loss
• Oversee defrost cycles for refrigerators and deep freezers, taking prompt action in case of malfunctions
• Establish internal requisition schedules based on voyage length and determine pick-up times and locations
• Prepare Master Orders for hotel supplies, including linen, uniforms, food, and beverages
• Review preliminary and final PDF Purchase Orders sent to the vessel before loading
• Observe and coach crew members to deliver outstanding service and become the Consummate Host
• Maintain regular communication with onboard Food and Beverage Management and other departments
• Act as a Company representative, portraying a positive image of Princess Cruises

Skills, Knowledge & Expertise:

• Degree in Hotel Management/Hospitality Management preferred, with appropriate experience considered
• At least 2 years of cruise ship experience in a similar role with solid knowledge of Crunchtime
• Experience in beverage operations, food production, and restaurant service within hotel/cruise ship operations
• Excellent leadership and effective communication skills
• Fluent English language skills, both verbal and written
• Understanding of guest service foundations and ability to deliver outstanding service
• Motivation to excel in job duties and responsibilities
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality

Benefits:

• Competitive salary package
• Comfortable single cabin onboard
• 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 and explore exciting destinations

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Responsibilities include:

• Shooting pictures of guests at different locations such as the gangway, pool deck, formal nights, and dining areas.
• Achieving budgeted sales, image count, and sell-through targets each voyage.
• Providing a positive first impression to every guest through a warm, welcoming individual greeting and professional appearance.
• Producing well-exposed, focused, and printed images, meeting company standards at all times.
• Performing department inventories, receiving, transfers, deletions, price changes, stock rotations, and bar-coding prints as directed.
• Ensuring that equipment is always used and maintained correctly and that any malfunctions or breakdowns are timely resolved.

Requirements:

• Formal photography education and training preferred.
• Two years of event photography experience, including experience shooting portraits in large event settings.
• Prior sales experience.
• Demonstrated experience using professional-grade digital cameras.
• Experience with studio lighting and digital lab equipment preferred.
• Secure Windows and Mac-based computer skills, Proficient in Microsoft Office Applications. Adobe Photoshop, Illustrator, or similar types of programs.
• Photo Equipment: NikonD7200, Nikon Flash Systems, Hansel Studio Flash Systems, and related accessories, Konica R1& R2, Fuji Frontier, Noritsu.

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Key Responsibilities:

• Manage DMS tablets, execute and maintain the product
• Learn guest names according to company standards
• Adapt to relevant restaurant company standard procedures
• Familiarize yourself with Public Health regulations and procedures
• Participate in the IPM program and attend training sessions
• Minimize breakage and wastage, follow proper disposal procedures
• Adhere to company guidelines on uniforms and personal hygiene
• Execute the Seabourn HESS-MS appropriate to your position
• Assist with additional duties as requested by ship management

Service Responsibilities:

• Report to Assistant Maitre D'Hotel and Restaurant Manager
• Take food orders in compliance with company guidelines
• Ensure your station is ready for service
• Meet guest preferences and follow service procedures

Requirements:

• Diploma from a recognized apprenticeship program or equivalent
• At least two years of full-time experience in a four or five-star hotel/restaurant
• Good attitude, willingness to learn, presentation, and English language skills
• Previous cruise line experience preferred
• Knowledge of USPH and international Public Health rules and regulations
• Self-disciplined, self-motivated, and able to communicate effectively
• Ability to work in a team and understand verbal and written instructions

Benefits:

• Opportunities for promotion and career growth
• Competitive salary and benefits package
• Training and development programs

Working Conditions:

• Work on a cruise ship with varying schedules and conditions
• Physical demands include bending, climbing, and lifting
• Travel requirements include a valid passport, seaman's book, and medical certificate

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Key Responsibilities

• Direct, supervise, and assist in the preparation of bakery products onboard, adhering to company standards.
• Conduct regular training on food waste separation and environmental compliance.
• Prepare daily schedules for bakery team members and evaluate their performance.
• Implement food handling and cleaning procedures in accordance with USPH standards.
• Control food costs by monitoring production and consumption.
• Work closely with the Executive Chef to achieve high Guest Satisfaction Scores.
• Ensure proper food storage and report any discrepancies.
• Supervise and inspect the cleanliness of the bake shop and assign cleaning responsibilities.
• Report malfunctioning equipment to the Executive Chef.
• Collaborate with galley leadership and other department leaders.

Core Capabilities

• Multi-tasking and leadership skills.
• Ability to build a strong team and foster collaboration.
• Experience in managing high-volume operations.
• Good communication skills.

Skills, Knowledge & Expertise

• 5+ years of experience in a 5-star hotel, cruise ship, or high-profile restaurant as a Chief Baker.
• 3+ years of supervisory experience in a multi-national setting.
• Experience in high-volume operations (at least 500 meals per service).
• Certification in advanced food safety programs (VSP preferred).
• Extensive knowledge of kitchen machinery and knife safety.
• Effective English language skills.
• Degree from an accredited culinary college or university bakery program (preferred).

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You will assist Bartenders, Servers, and Dining team members in preparing and serving quality beverages according to recipes and standards.

Key responsibilities include:

• Assisting beverage and dining teams in various aspects of beverage and dining operations
• Running beverages in all dining and specialty restaurant outlets
• Providing deck service, including clearing open decks, setting up bar areas, and supporting events
• Promoting special cocktails, daily cocktails, and special events
• Serving appetizers and beverages in bars and lounges
• Garnishing beverages and delivering orders promptly
• Responding to changes in the Beverage Department
• Reporting to bartender/Beverage Management
• Carrying out reasonable assignments from Bartender and Beverage Management
• Possessing basic product knowledge of beverage offerings and mixology
• Anticipating guest needs and ensuring they are met
• Greeting and welcoming guests
• Maintaining deck furniture and reporting maintenance issues
• Collaborating with other team members to ensure guest satisfaction
• Maintaining professional interpersonal skills
• Following sanitation guidelines and safety procedures
• Participating in training and meetings

Requirements:

• Completed at least one contract of HAL shipboard experience in hotel or galley background (for internal candidates)
• Passion for beverages and past experience in food and beverage service preferred
• Excellent command of English
• Ability to handle multiple tasks and work in a team environment
• Basic knowledge of beverage handling procedures and public health standards
• Ability to train and guide waiting staff
• Excellent appearance and self-starter
• Revenue and guest satisfaction focused

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As a Kitchen Assistant, you will play a crucial role in supporting the culinary team in preparing food for our guests and crew according to our company's menus and recipes.

Key Responsibilities

• Maintain a clean and organised kitchen environment, adhering to company policies on waste separation and environmental compliance.
• Act as an ambassador for reducing food waste by minimising waste during food preparation.
• Assist in preparing food according to company recipes.
• Implement and execute food handling and cleaning procedures in accordance with USPH standards.
• Follow all HACCP procedures set by the company.
• Utilise, maintain, and return equipment and utensils properly to prevent damage or loss.
• Report any malfunctioning equipment or furnishings to the Chef de Partie.
• Ensure high standards of performance, appearance, dress, and personal conduct.
• Meet Guest Satisfaction Scores for food ratings in your assigned area.
• Follow guidelines and instructions from the Chef de Partie and/or Chef de Cuisine.
• Maintain high levels of productivity, cleanliness, and sanitation throughout your work shift.

Skills, Knowledge & Expertise

• Good listening skills and ability to follow instructions.
• Initiative in performing culinary tasks.
• Willingness to ask questions if tasks are unclear.
• Team player mentality.

Desired Skills & Experience

• 1+ year of experience in a 5-star hotel, cruise ship, or high-profile restaurant in a similar role.
• Experience in high-volume operations serving at least 100 meals per service.
• Certification from an accredited advanced food safety program, with extensive knowledge of VSP preferred.
• Extensive knowledge of kitchen machinery and knife safety.
• Effective English language skills in reading, writing, and speaking.
• A degree from an accredited culinary college or university is preferred.

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A professional recruiter from CSSI will contact you shortly if your qualifications align with our hiring requirements.

As the world's leading cruise line, we understand that our guests have high expectations of us, and we have high expectations of our team members.

We appreciate your patience as we carefully review each candidate.

Set a course for adventure with Princess Cruises! The employer of choice in the cruise industry, our fleet of Love Boats offer exceptional facilities and extensive professional development and recreational programs for our valued teammates who hail from more than 60 countries around the globe.

An iconic brand beloved by millions, we love people who love what they do and work together to help our guests create a lifetime of wonderful memories while providing friendly, attentive and authentic service like only Princess can.

As a member of the Princess Family, you’ll enjoy a truly adventurous career with excellent incentives, unlimited opportunities for growth, and ports of call that will leave you breathless.

Key Responsibilities

• The Sr Hotel Storekeeper is a key role responsible for maintaining and managing all hotel and uniform stores on board, ensuring smooth and efficient inventory control and support to our operational departments.

• As a Sr Hotel Storekeeper, you will consistently maintain and manage all hotel and uniform stores, which includes recording, controlling, and issuing inventory to operational departments.

• You will conduct physical stock counts of all hotel and uniform inventory items held in storerooms, ensuring accuracy and compliance with inventory policies.

• Additionally, you will be responsible for inputting inventory counts into Crunchtime and assisting in maintaining maintenance logs for technical defects.

• As a Sr Hotel Storekeeper, you will monitor slow-moving items and promptly inform the Hotel Inventory Manager of any issues or discrepancies.

• In assisting the Hotel Inventory Manager, you will help prepare all hotel store and uniform orders and issue last-minute orders to operational units when directed.

• Furthermore, you will inspect and evaluate the quality and specifications of all hotel stores received, ensuring they meet the necessary product standards.

• You will also continually monitor consumption trends, promptly reporting discrepancies or unusual patterns in stock usage to the Hotel Inventory Manager.

• In addition to inventory management, the Sr Hotel Storekeeper will supervise and participate in the internal loading of all hotel stores, ensuring efficiency and proper handling.

• You will assist in USPH pre-inspections as instructed by the Hotel Inventory Manager and will be responsible for keeping the Hotel Inventory Manager informed about critical hotel and uniform supply issues, ensuring smooth operations at all times.

Skills, Knowledge & Expertise

• Previous experience in inventory management, storekeeping, or a related field.

• Minimum of 3 years of experience in the cruise industry, with at least 1 year in a Hotel Storekeeper or similar role, is required.

• Strong organizational skills and attention to detail.

• Ability to work effectively with minimal supervision and as part of a multicultural team.

• Excellent communication skills in the English language and the ability to interact with various operational departments.

• Knowledge of inventory management systems such as Crunchtime (preferred).

• Ability to handle physical demands of the role, including lifting and moving goods.

Benefits

Embark on a career adventure like no other! As part of the Princess Cruises team, you’ll enjoy:

• A competitive salary package.

• Your comfortable double cabin - your 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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Key Responsibilities

• Ensures the efficient and cost-effective overhaul, repair, and maintenance of all assigned plumbing as directed by the 1st Plumber or reporting officer.
• Maintains strict adherence to safety, cleanliness, and tidiness when performing equipment maintenance, paying special attention to ensure that all maintenance-related tools are used and stored properly.
• Works with the reporting officer and the Senior Technical Storekeeper to ensure sufficient stocks of spare parts are maintained on board at all times.
• Promptly provides accurate work history and parts-consumed data for input into Amos.

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Your responsibilities will include:

• Alterations & Repairs: Perform timely and appropriate alterations and repairs to all uniforms and tuxedo rentals, as well as any other sewing services as directed.
• Linen Preparation: Accurately separate and prepare in-use linens in a timely manner for collection by operating departments.
• Uniform Issuance: Assist with the efficient issue of in-service uniforms to crew as detailed in authorized Uniform Requisitions.
• Laundry & Housekeeping Support: Participate in routine Laundry and Housekeeping assignments as required by the Laundry Master.
• Internal Service Requests: Respond promptly to all authorized internal requests and ensure timely service completion.
• Inventory Management: Maintain and manage the inventory of all in-service linen and uniform items, and conduct monthly inventories.
• Organization & Storage: Assist with the loading, storing, and organization of linens and uniforms as directed, ensuring compliance with Company standards.
• Sanitation & Upkeep: Ensure the sanitation and upkeep of designated hotel storerooms and maintain a clean and safe environment.
• Emergency Duties: Perform General Emergency Organization duties as required.

As a member 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, a vibrant recreation and welfare program, access to exceptional learning and development opportunities, and the chance to travel the world, exploring exciting destinations while doing what you love.

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By applying to this position, your application will be submitted to CSSI, one of Princess Cruises' official Hiring Partners based in India. A recruiter from CSSI will contact you soon if your qualifications align with our requirements for this position.

As a Demi Chef de Partie, you will be responsible for carrying out culinary production in the assigned station in the Main Galley or other outlets according to Company recipes and specifications, as directed by the Sous Chef or Chef de Partie.

Key Responsibilities

• Always carries out culinary production in the assigned station in the Main Galley or other outlets according to Company recipes and specifications, as directed by the Sous Chef or Chef de Partie.
• Always adheres to the daily production schedule, under the direction of the Sous Chef or Chef de Partie, as required by the itinerary and various outlets.
• Always ensures that assigned section recipe files are in order and well maintained.
• Regularly seeks guidance from the Sous Chef or Chef de Partie in executing production according to Company recipes.
• Demonstrates an ongoing understanding of the ingredient consumption required for daily production and always informs the Sous Chef or Chef de Partie when fluctuations occur.
• Continually coaches subordinates in menu and recipe knowledge, production skills and culinary techniques, product holding techniques, and presentation and delivery of the product, under the direction of the Sous Chef or Chef de Partie.
• Continually trains staff in and always ensures compliance with Company, safety, environmental, USPH and Fleet Regulations, and other internal, external, and governmental regulations as directed.
• Assists in on-the-job training for new-to-vessel Galley staff in assigned sections as directed by the Sous Chef or Chef De Partie.
• Adhere to USPH requirements and ensure the cooking/preparation process is practiced to reduce food waste.
• Always handles and utilizes all materials and goods with the utmost care during production to eliminate waste; monitors and coaches assigned staff to do the same.

Skills, Knowledge & Expertise

• Formal qualification in Culinary Arts from a recognized culinary training institution.
• Minimum of four years of relevant experience in a high-volume culinary production environment (hotels, resorts, or cruise ships), including at least one year as Demi Chef de Partie. Cruise ship experience is recommended.
• Strong knowledge of Western cuisines and a basic understanding of public health and sanitation regulations and procedures.
• Ability to train and motivate Commis Chefs effectively.
• Good command of the English language, both verbal and written.
• Demonstrated motivation to excel in all aspects of job duties and responsibilities.
• A personable communicator with excellent social skills and a warm, friendly, and caring personality.
• Commitment to establishing and maintaining courteous and professional working relationships in a diverse cultural environment.

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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Join our team as an Activity Staff and create lasting memories for our guests by delivering a guest-centric product experience that aligns with brand standards and health and sanitization protocols.

Key Responsibilities:

• Create positive connections, emcee key activity and entertainment programming, and support a guest and teammate-centric culture that increases Net Promoter, profitability, Service Excellence, and drives a safe and healthy environment in accordance with HESS protocols.

• As a natural performer, create, host, train, promote, emcee, and assist all activities and events, creating an engaging and entertaining experience for guests.

• Embrace MedallionClass products, services, and applications to identify guests and deliver exceptional, personalized service.

• Collaborate with onboard teammates to provide reliable information and updates to deliver an outstanding guest experience.

Benefits:

• Competitive salary package

• 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

If you're passionate about delivering unforgettable experiences and making a difference in the lives of our guests, join us today!

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The Sommelier plays an integral part in assisting with the smooth operation and taking ownership of their outlet. Decisions on how to enhance the guest experience are an important responsibility on how the company achieves the goal of providing the guests with the ultimate travel experience.

Key responsibilities include:

• Ensuring that the wine and beverage sales forecasted for the restaurants on the ship are met.
• Ensuring the daily wine flash report about the complementary wines/champagne is updated, posted and discussed.
• Striving to meet the target cost of sales for the dining rooms as determined by the company budgets.
• Ensuring that all beverage stocks in the wine stand are used, stored and accounted for following company policies and guidelines and recipes are followed with correct measurement procedures.
• Maintaining and updating the Wine List to reflect the products and vintages and prices that are in stores and in the wine stand, within the guidelines established by Seabourn.
• Ensuring that there is proper feedback being communicated to the Public Rooms Manager, Restaurant Manager and Food and Beverage Manager as to guest comments on the scope and content of the wine list and developing trends in wine consumption.
• Responsible for the training and education of all those involved in sales and service of wine products on board. Ensures that the staffs assigned to dining outlets are promoting premium products.
• Responsible for the promoting and conducting Wine Seminars as per voyage needs.
• Responsible for maintaining the service and cycle of complimentary wines in accordance to Standard Operating Procedures. Ensures that the recommendations are properly spelled in the daily menus.
• Ensures that the beverages being used for hosting purposes in the restaurants are in accordance with company policy and guidelines.
• Liaises with the Provision Master in order to determine what labels from the hosting selection need to be used in order to maintain stocks on hand within the goals set by the company.
• Inventory, consumption reports, rotations of wine products and stock ordering for ships consumption.
• Forecasting and stock control.
• Responsible for maintenance of wine displays on board.
• Responsible for maintaining and executing all beverage promotions on board, designed to increase sales.
• Responsible for proper use and maintenance of all glassware and other operational equipment.
• Assigns working stations and ensures service flow and guest satisfaction during service.
• Ensures deliveries of gift orders and Amex order bottles to suites.
• Inventory counts done on a cruise basis and that all sales and usage are accounted for as per company policies.
• Will follow Seabourn Name Recognition program and write tests accordingly.

Public Health:

• To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
• Ensures that all crewmembers reporting to them follow company policies on personal hygiene and uniforms.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Bar Manager supervising his station.

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We are seeking an experienced Chef De Cuisine to join our culinary team on board our cruise ships. As a key member of the galley team, you will be responsible for managing all aspects of food preparation, ensuring high-quality cuisine is delivered to our guests within budgetary limitations.

Key Responsibilities:

• Assist the Executive Chef in their duties, including menu planning, food preparation, and inventory management.
• Ensure all standard operating procedures are in place, adhered to, and followed throughout the ship.
• Evaluate and train galley staff as per Seabourn personnel policy.
• Oversee the care, treatment, and training of galley equipment.
• Control inventory and maintenance records of durable (non-food) items.
• Control hours worked in the team, minimizing overtime where possible.
• Maintain log sheets of all liquors and wines used in food preparation.
• Actively participate in yield and portion control 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 procedures relevant to your position.
• Control and monitor cooling logs and blast chiller procedures, following up on daily checklists.
• Conduct physical spot checks in all fresh produce fridges in the Main Galley.

Requirements:

• Formal degree in food management from a recognized international culinary institution.
• Proof of continuing education through 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 of VSP, preferred.

If you are a motivated and experienced chef looking for a new challenge, please apply for this exciting opportunity to join our team.

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By applying to this position, your application will be submitted to CSSI, one of Princess Cruises' official Hiring Partners based in India. A recruiter from CSSI will contact you soon if your qualifications align with our requirements for this position.

As the world's leading cruise line, we understand that our guests have high expectations of us, and we have high expectations of our team members. We appreciate your patience as we carefully review each candidate.

Set a course for adventure with Princess Cruises! The employer of choice in the cruise industry, our fleet of Love Boats offer exceptional facilities and extensive professional development and recreational programs for our valued teammates who hail from more than 60 countries around the globe.

An iconic brand beloved by millions, we love people who love what they do and work together to help our guests create a lifetime of wonderful memories while providing friendly, attentive and authentic service like only Princess can.

As a member of the Princess Family, you’ll enjoy a truly adventurous career with excellent incentives, unlimited opportunities for growth, and ports of call that will leave you breathless.

Key Responsibilities

• Successfully manages the Galley team during operational activities as directed by the Executive Chef.
• Supervises food product delivery in the Buffet Area, Bell Box, and Alternative Dining outlets, ensuring consistency by always requiring adherence to Company recipes, adequate production quantities, and correct execution methods.
• Regularly makes professional and visible appearances in all Lido Deck and Alternative Dining food outlets as directed by the Executive Chef.
• Always ensures menu options are available for passengers with special dietary requirements / requests, and advises passengers when possible.
• Always actively participates in daily meetings with Galley management to discuss the previous day's operations and efficiency, and upcoming production and events.
• Manages operating times, in collaboration with the Lido Manager, to always ensure that Lido Deck food outlets open on time.
• Successfully collaborates with supervisors in other Galley sections to ensure a steady and cost-effective supply of food product in the Horizon Court.
• Always controls food consumption through portion and production control and by ensuring adherence to Company recipes.
• Assists in ensuring compliance with all budgeted stock level targets to manage cost control.
• Assists the Executive Chef in ensuring appropriate training and orientation is provided to all Galley staff, particularly those assigned to the Buffet Area.

Skills, Knowledge & Expertise

• Degree in Culinary Arts from a recognized culinary institution or three-year apprenticeship in lieu thereof.
• Minimum of five years of experience in large volume hotel or culinary operations preferably with cruise ship experience of which at least two years of experience were as Executive Sous Chef or Chef De Cuisine.
• Extensive knowledge of international cuisines and demonstrable cooking techniques.
• Ability to lead and train subordinates and provide clear direction under pressure.
• Fluent English language skills, both verbal and written.
• Proficient knowledge of MS Office and job-related computer software.
• Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests.
• Motivation to excel in all aspects of job duties and responsibilities.
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality.
• Ability to continuously surprise and delight guests throughout their cruise experience.
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.

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 single 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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Key responsibilities include preparing all food in the assigned station in the kitchen, controlling actual hours worked, and complying with MLC2006. The Demi Chef de Partie must also check the quantity and quality of items ordered from stores, follow a daily work plan, and implement and execute proper maintenance and cleaning procedures.

In addition, the Demi Chef de Partie is responsible for ensuring that proper work and cleaning methods are being followed to produce and serve safe, wholesome, high-quality, and attractive food for passengers and crew. They must also be familiar with and execute the Seabourn HESS-MS appropriate to their position.

This role requires a degree or diploma from an accredited culinary college or university, with a minimum of 2 years' experience in a 5-star hotel, cruise ship, or high-profile restaurant performing similar functions. Certification from an accredited advanced food safety program is also required.

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Are you passionate about the culinary arts and eager to embark on a journey of excellence? Seabourn invites you to become a vital part of our distinguished culinary team, where you will perform essential cooking functions across all galleys on board.

As a Kitchen Assistant, you will be responsible for buffet preparation, setup, service, and plate presentation in both banquet and a la carte styles. Your dedication to maintaining Seabourn's high culinary standards will ensure that our guests experience the finest cuisine at sea.

If you are ready to elevate your culinary career and be part of a world-class team, apply now and set sail with Seabourn!

Key Responsibilities

• Food Preparation and Service: Prepare and serve food at your assigned station, adhering to company standards, menus, and recipes.
• Quality Assurance: Ensure the quality, quantity, presentation, and accuracy of food, with a particular focus on buffet stations.
• Supply Management: Check and store supplies correctly using the "First In, First Out" method.
• Daily Mise en Place: Prepare daily mise en place according to planned menus.
• Team Collaboration: Work collaboratively with team members to achieve high guest satisfaction.
• Loading Operations: Support loading operations and contribute to a positive team environment.
• Environmental Compliance: Follow waste separation and environmental compliance policies.
• Waste Minimization: Minimize food waste during preparation.
• Cleanliness and Hygiene: Maintain cleanliness, hygiene, and equipment care in your work station.
• Equipment Reporting: Report any faulty equipment or needed repairs to supervisors.
• Food Safety: Ensure food safety and proper cleaning methods are followed.
• Proper Equipment Use: Use kitchen equipment correctly to avoid damage and unnecessary maintenance.

Skills, Knowledge & Expertise

Education:

• A formal culinary education of at least two years is a minimum requirement for this position. In addition, a minimum of one year of relevant work experience is preferred. Candidates must be capable of communicating fluently with guests in a polished and sophisticated manner.

• Ability to effectively read, write, and speak English.

Experience:

• 1+ years of experience in a 5-star hotel, cruise ship, or high-profile restaurant performing similar functions.
• Extensive knowledge in Vessel Sanitation Program (VSP) preferred.

Knowledge, Skills & Abilities:

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

Key Competencies:

• Good Listening Skills: Able to follow instructions accurately.
• Initiative: Shows initiative in performing culinary tasks.
• Clarification: Asks questions if tasks are unclear.
• Team Player: Works well with others to achieve common goals.

Benefits

At Seabourn, we believe in delivering exceptional experiences, not just for our guests, but for our team members as well. As a Kitchen Assistant, you will have the opportunity to work in a dynamic and supportive environment where your culinary skills will be honed and celebrated. Here are a few reasons why you should consider joining our team:

• World-Class Experience: Seabourn is renowned for its luxury cruises and exceptional service. Working with us means being part of a prestigious brand that values excellence and innovation.
• Professional Growth: We are committed to your professional development. You will have access to ongoing training and opportunities to advance your culinary career.
• Collaborative Environment: Our team is our family. You will work alongside talented professionals who are passionate about delivering the best culinary experiences at sea.
• Travel the World: As part of the Seabourn team, you will have the unique opportunity to travel to some of the most beautiful destinations around the globe, all while doing what you love.
• Competitive Benefits: We offer a comprehensive benefits package that includes competitive pay, health benefits, and more, ensuring that you are well taken care of both on and off the ship.

Join Seabourn and embark on a rewarding journey where your culinary talents will shine, and your career will flourish. Apply now and become a part of our extraordinary team!

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The successful candidate will be responsible for managing the production and delivery of pastry items for all food outlets, ensuring compliance with Company recipes and picture presentation. They will maintain product quality through tasting panels and participate in mise en place during preparation periods.

Key responsibilities include:

• Managing pastry and bakery galley staff during operational activities and service periods, ensuring adherence to Company standards.
• Conducting daily briefings with the team to discuss operational performance and upcoming products.
• Training and coaching staff in correct production methods, culinary techniques, menu knowledge, product-holding techniques, and presentation and delivery of the product.
• Advising guests about restricted diet options and ensuring options are available for guests with special dietary requirements.
• Preparing special-occasion cakes as requested.
• Planning and updating the weekly pastry and bakery schedule to ensure cross-utilization of resources and manpower.
• Monitoring costs and expenditures of pastry and bakery operations, controlling production levels, targets, and par levels to ensure they fall within the established budget.

In coordination with the Chief Baker, the Executive Pastry and Bakery Chef will observe teammates' performance and deliver prompt correction, improvement, or reinforcement. They will identify top performers and mentor them for career advancement or promotion.

The ideal candidate will have a degree in Pastry Arts from a recognized culinary institution or a three-year apprenticeship in lieu thereof. They will have a minimum of six years of experience in large volume hotel or pastry operations, with cruise ship experience being a plus. At least two of those years should have been as Executive Pastry Chef or an equivalent rank.

The ideal candidate will be familiar with menu cycles and daily consumption of products and will be able to manage a large volume production schedule. They will possess a large repertoire of menu knowledge and pastry skills and will have proficient knowledge of MS Office and job-related computer software.

A command of the English language, both verbal and written, is essential.

Benefits include:

• A competitive salary package.
• Your own comfortable single 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.

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As the world's leading cruise line, our guests have high expectations of us, and we have high expectations of our team members. We appreciate your patience as we carefully review each candidate.

Our Automation Technicians or 'Crew Chiefs' are natural, hands-on leaders who are able to motivate a team to excel in every facet of their role, able to build trust and have a highly organized and safety-driven mindset.

Whether it flies out, moves down, tracks on, trucks off, revolves, opens or closes, our state-of-the-art stage automation systems can do it, controlled, maintained and operated by our Crew Chief.

Responsible for the safety of cast, company, entertainers and occasionally even our Guests on our theatre stages, Crew Chiefs must be able to react fast, anticipate problems and to see their resolution while leading our team of Stage Crew to produce high-quality, dynamic events and entertainment.

Maintenance of all automated stage systems, scenic elements, props and inventory requires attention to detail and a passion and understanding of theatre and entertainment industries while crew scheduling, team building, development and training all require great interpersonal skills, working closely with the Senior Production Manager to produce a solid goal-driven team who can excel in facilitating fantastic, dynamic and cutting-edge entertainment programs.

Embark on a career adventure like no other! As part of the Princess Cruises team, you’ll enjoy:

• A competitive salary package.
• Your comfortable double cabin - your 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.

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By applying to this position, your application will be submitted to CSSI, one of Princess Cruises' official Hiring Partners based in India. A recruiter from CSSI will contact you soon if your qualifications align with our requirements for this position.

As a member of the Princess Family, you'll enjoy a truly adventurous career with excellent incentives, unlimited opportunities for growth, and ports of call that will leave you breathless.

Key Responsibilities

• Operate and mix live audio for a wide variety of performances including production shows, live bands, solo musicians, and guest entertainers.
• Oversee the daily operation, calibration, and maintenance of all onboard audio systems, including digital and analog consoles, wireless microphone systems, in-ear monitors, playback systems, and speaker arrays.
• Collaborate with the Production Manager – Audio and Entertainment Technical team to prepare for each performance.
• Work closely with lighting, video, automation, and stage management teams to coordinate technical elements and ensure cohesive production values.
• Maintain accurate records of all audio equipment, including inventory tracking, maintenance logs, and system configurations.
• Support the development of junior audio technicians by providing hands-on training, guidance, and feedback.
• Monitor and evaluate the audio quality of all performances from the audience perspective.
• Adhere to all company policies, maritime regulations, and safety protocols.

Skills, Knowledge & Expertise

• Minimum of 3–5 years of experience in live audio production, preferably in a theatrical, touring, or cruise ship environment.
• Proficient in live audio mixing using Midas digital consoles and managing Meyer Sound and Apogee speaker systems, with working knowledge of wireless mic coordination, Green Hippo media servers, and integration with lighting and multimedia systems such as MA Lighting and Flying Pig Systems.
• Strong problem-solving skills and the ability to troubleshoot technical issues under pressure.
• Excellent interpersonal and communication skills; able to work effectively in a multicultural, fast-paced environment.
• Experience supervising or mentoring junior technicians is a plus.
• Willingness to live and work onboard a cruise ship for extended periods (typically 6 months).
• Degree or diploma in Audio Engineering, Technical Theater, or a related field preferred; manufacturer certifications are a plus.
• Understanding of safety protocols related to live entertainment and maritime operations; STCW certification or willingness to obtain it prior to embarkation.

Benefits

• A competitive salary package.
• Your comfortable double cabin - your 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.

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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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Responsible for directing and overseeing team members and overall food preparation, production, and presentation in either the main galley, lido market, or crew mess room.

Key Responsibilities:

• Comply with company policy regarding waste separation and environmental compliance.
• Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.
• Assist the Executive Sous Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Directly supervise all food being prepared and served in assigned outlet according to standard menus and recipes as established by the company.
• Responsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience.
• Assists Executive Sous Chef with implementing menu cycles.
• Ensure all food related budget and targets are met.
• Assists the Executive Chef in directing, supervising and training of all employees assigned to the galley organization.
• Follows training program for all new hires.
• Ensures all team members are adhering to company standards in their overall performance, appearance, crew and personal conduct.
• Prepares work schedules for all galley employees for approval by the Executive Sous Chef.
• Monitors and controls actual hours worked and records and reports information to the Executive Sous Chef. Maintains all ILO regulations in regards to work hours.
• Assists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement.
• Ensure quality and quantity of items ordered and received onboard. Ensures proper storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Sous Chef.
• Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.
• Works closely with Chef de Parties to identify and assign all cleaning responsibilities.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef.
• Supervises and ensures proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance, condition and adherence to all USPH standards.
• Practices visible management during all meal hours to ensure an efficient food operation for both passengers and crew.
• Works closely with galley leadership and other department leaders.
• Perform other job related functions as assigned.

Core Capabilities:

• Multi-tasking and all around culinarian and leader.
• Builds a strong team and fosters collaboration.
• Able to manage high volume and fine dining teams.
• Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction.
• Demonstrates strong business acumen and financial responsibility.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.

Skills, Knowledge & Expertise:

• 5+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• 3+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
• Experience in high volume operation of at least 500 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.
• Working knowledge of computers and the ability to navigate within a variety of software programs.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

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The Chef de Partie 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 Chef de Partie should ensure that all decisions made have the guest in mind. Assisting hi teammates plays an integral role in this position and they should therefor encourage and coach those that work with him.

Key Responsibilities:

• Responsible for directing, supervising and assisting in 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 FIFO.
• Directs, supervises, assists and coaches all employees assigned to the station.
• Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his station. Reports on these subjects objectively and timely to his Executive Sous Chef.
• Controls actual hours worked of the employees assigned to the station and report any discrepancies between these and the published work schedules to Executive Sous Chef supervising his station.
• 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. FIFO.
• 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 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 Executive Sous 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 Sous Chef regarding any problems, which have occurred. If station has GPA personnel assigned, he is responsible for his performance.
• To be familiar with and execute the Seabourn HESS-MS appropriate to their position.

Skills, Knowledge & Expertise:

• Education: Degree/Diploma from accredited culinary college or university.
• Experience: 3+ 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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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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Key Responsibilities:

• Supervise the pastry team at sea, ensuring the best pastry and desserts are produced to provide a superior cruise experience for passengers.
• Ensure product delivery in compliance with company recipes, maintain recipe files, and monitor production and storage requirements.
• Participate in daily briefings with the Executive Pastry & Bakery Chef to discuss operational performance and efficiency.
• Conduct briefings with the Pastry staff at the beginning of each shift.

• Control food consumption in the assigned production areas through portion and production control, ensuring adherence to Company recipes.
• Batch cooking/preparation processes are practiced to eliminate waste.
• Meet cost targets in the Pastry section, performing tasks efficiently while adhering to the highest quality standards possible.

• Create an effective daily production schedule for the assigned section, monitoring ingredient consumption and planning orders accordingly.
• Contribute to the formulation and implementation of improvement strategies, demonstrate knowledge of new pastry trends, and seek guidance from the Executive Pastry & Bakery Chef on implementing suggestions.

• Coach and develop skilled team members, identifying top performers for career advancement or promotion.
• Train and coach assigned pastry galley staff in correct production methods, culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product.

• Assist in training and orientation for new-to-vessel or first-contract pastry staff as directed by the Executive Pastry & Bakery Chef.

Requirements:

• Formal qualification in pastry arts from a recognized culinary training institution.
• At least five years of experience in large pastry production with at least two years of experience as Demi Chef de Partie Pastry from luxury hotels/resorts or cruise ships.
• Solid knowledge of Public Health regulations and Food Safety.
• Ability to supervise multicultural subordinate Teammates.
• Command of the English language, both verbal and written.
• Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests.
• Motivation to excel in all aspects of job duties and responsibilities.
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality.
• Ability to continuously surprise and delight guests throughout their cruise experience.
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.

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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Key Responsibilities:

• Perform daily inspections to ensure consistent cleanliness, sanitation, presentation and timely readiness of guest staterooms and guest and teammate public areas.
• Responsible for the efficient operation of the Laundry and the quality and timeliness of clean and pressed linens and guest and teammate personal items.
• Performs timely preventive maintenance and inventory reviews, and ongoing reporting of the condition of all fixtures and furnishing items in guest and teammate spaces.
• Consistently exceeds the Rooms Division Key Performance Indicators (KPI), by driving a personalized guest-centric team culture and ensuring teammates demonstrate understanding and commitment to the service excellence program and the experiential ownership approach.
• Responsible for guest satisfaction, supporting the teams to provide timely, effective, and personalized resolutions, while driving down ship specific post cruise complaints.
• Actively ensures that all Rooms Division teammates display a positive and professional demeanor and are fully trained on company service standards and programs.
• Manages all Rooms Division expenditures within the budget allocation.
• Trains and monitors performance of Rooms Division team to maximize Laundry revenue and minimize laundry costs/refunds due to damaged items.
• Trains and monitors performance of the Rooms Division team to minimize waste, breakages and mishandling of supplies and equipment.
• Mentors the Rooms Division team through coaching, training, and ongoing development to support career progression and ensures that all Rooms Division teammates maintain and complete structured training that enhances all key elements of their roles.

Requirements:

• Minimum 10 years of work experience in cruise industry or mixture of shipboard / land-based hotel operation.
• Minimum 5 years professional experience as a Housekeeping Manager onboard cruise ship.
• High School Diploma/GED or associate degree.
• Strong general management skills, including time management, information analysis, planning and organizing, decision-making, problem-solving, and delivery of results.
• Excellent command of the English language, both verbal and written. Knowledge of additional languages is preferred.
• Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests.
• Motivation to excel in all aspects of job duties and responsibilities.
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality.
• Ability to continuously surprise and delight guests throughout their cruise experience.
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.

Benefits:

• Competitive salary package.
• 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.

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We are seeking a skilled Demi Chef de Partie Baker to join our culinary team on board our ships. As a Demi Chef de Partie Baker, you will be responsible for assisting the Chef de Partie-Bakery in the production of baked goods, pastries, and other sweet and savory items.

Key Responsibilities:

• Assist the Chef de Partie-Bakery in the production of baked goods, pastries, and other sweet and savory items
• Maintain a clean and organized workspace, adhering to health and safety standards
• Collaborate with other kitchen staff to ensure efficient production and high-quality dishes
• Develop and implement new recipes and menu ideas

Requirements:

• Formal qualification in Bakery arts from a recognized culinary training institution
• At least 2 years of experience in the Bakery with at least 1 year experience as 1st Commis Baker
• Recent experience in high-volume production
• Strong knowledge of Bakery arts
• Effective communication skills

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

Join our team and become part of a global community that values hard work, dedication, and a passion for delivering exceptional experiences.

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The Jr Asst Food Beverage Manager will drive Beverage Excellence by consistently exceeding defined beverage targets, fostering a personalized, guest- and teammate-centric service culture, and identifying and eliminating service friction points.

Key responsibilities include:

• Service Recovery Ownership: Take full accountability for any negative service interactions, ensuring timely, effective, and personalized resolutions are implemented, documented, and escalated appropriately.
• Technology Utilization: Champion the use of Princess MedallionClass products, services, and applications to enhance guest engagement and streamline service delivery.
• Operational Oversight: Monitor and support accurate and prompt order processing through onboard POS systems, providing guidance and troubleshooting as needed.
• Inventory & Stock Management: Lead bar counts in high-traffic areas, ensure bar food and consumables are ordered in line with business needs, and prevent overstocking or expiration.
• Revenue Optimization: Analyze voyage financial performance, provide feedback to the Bar Manager, and identify revenue opportunities based on guest behavior and onboard trends.
• Special Event Coordination: Accurately manage and reconcile guest orders for premium experiences such as Champagne Waterfall, Chef’s Table, and Catering Transfers.
• System Accuracy: Ensure timely and precise input of transfers and B&U in Crunchtime, reporting any discrepancies or trends to the Bar Manager.
• Crew Sales Management: Conduct Crew Cambusa sales in line with Princess Ways standards, ensuring all transactions are properly documented for transparency.
• Sales Monitoring: Track and support the sale of beverage packages, especially during the initial days of each voyage.
• Training & Systems Support: Promote the use of the Dining Reservation System and MedallionClass apps to enhance guest experience, maximize venue capacity, and streamline operations.
• Staffing & Scheduling: Assist in ensuring optimal staffing and execution of beverage service across all venues, including lounges, dining rooms, crew areas, and open decks.
• Venue Standards: Maintain high standards of setup, ambiance, and cleanliness across all beverage outlets.
• Workforce Planning: Review bar schedules with supervisors to identify staffing gaps and ensure alignment with the food and entertainment schedule.

Requirements include:

• Minimum one (1) year of proven experience as Assistant Food & Beverage Manager or in similar roles in high-volume F&B operations (Hotel/Hospitality related fields or Cruise Industry).
• Strong analytical skills - Candidates must be able to assist in the day-to-day logistics of Beverage Svc to increase productivity.
• Strong problem-solving skills - Candidates must be able to solve customer complaints and provide support to staff members.
• Strong customer service skills - Candidates must be able to interact with customers regularly, greeting them and addressing their complaints.
• Fluent English Language Skills, both verbal and written.
• Advanced computer skills involve using MS Office programs, F&B management software, POS).
• Preferably a graduate of a recognized hotel/catering/culinary school.
• Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests.
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality.
• Ability to continuously surprise and delight guests throughout their cruise experience.
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.

Benefits include:

• A competitive salary package.
• Your comfortable double cabin - your 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.

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As a Demi Chef de Partie Pizza, you will be responsible for controlling the pace of production and driving the preparation process in the Pizzeria. You will effectively supervise the 2nd Commis-Pizzeria during mise en place, pizza production, and baking of the pizzas. Your primary goal is to ensure that production is executed according to Company recipes and that quality and consistency are maintained.

Responsibilities

• Controls the pace of production and drives the preparation process, always ensuring quality and consistency.
• Effectively supervises the 2nd Commis-Pizzeria during mise en place, pizza production, and baking of the pizzas.
• Ensures that production is executed according to Company recipes.
• Frequently taste-tests product in assigned station and monitors mise en place during production.
• Always ensures that assigned section recipe files are maintained and available to assigned staff.
• Always adheres to the daily production schedule for assigned section, as required by the itinerary and passenger demand.
• Always monitors consumption of ingredients required for daily production and plans orders accordingly, informing the Chief Baker when fluctuations occur.
• Shares responsibility with the Chef de Partie-Pizzeria for achieving cost targets in the Pizzeria as directed by the Chief Baker / Chef de Partie-Pizzeria.
• Performs all assigned tasks in the most cost-efficient manner possible while adhering to the highest quality standards.
• Continually strives to improve on production methods and skills, culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product.
• Continually trains staff in and always ensures compliance with Company, safety, environmental, USPHS and Fleet Regulations, and other internal, external, and governmental regulations as directed.
• Performs all General Emergency Organization duties as directed in the Emergency Response Organization.
• Always ensures compliance with all ILO 180 standards.

Skills, Knowledge & Expertise

• Must have 3 years of experience as a Pizza Maker with at least 2 years experience as an 2nd Commis Pizza.
• Must have recent experience in high volume handmade pizza production.
• Must be well versed in U.S.P.H. regulations with the ability to explain concepts.
• Strong knowledge of Pizza making Bakery procedures and pizza styles.
• Must be an effective communicator with an outgoing personality who is willing to engage the passengers.
• Must possess the ability to supervise multicultural subordinate crew members.
• Must possess the ability to train subordinate crew members.
• Must be proficient in English language.

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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Key responsibilities include:

• Overseeing all onboard culinary operations, including menu planning, food preparation, and presentation
• Managing the Galley team, including training, coaching, and performance evaluations
• Ensuring that all food products meet company standards for quality, safety, and presentation
• Resolving passenger complaints regarding menu delivery in a timely and effective manner
• Maintaining a clean and safe working environment, including adhering to company policies and procedures for food safety and sanitation

The ideal candidate will have a degree in Culinary Arts from a recognized institution, a minimum of 10 years of experience in large-volume hotel or culinary operations, and extensive knowledge of international cuisines and cooking techniques. They will also be able to lead and train subordinates, provide clear direction under pressure, and communicate effectively with guests and colleagues.

Benefits include a competitive salary package, 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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As a Chef de Partie Pizza, you will be responsible for delivering the best Neapolitan-style Pizza at Sea. You will work in the Top-Deck pizzeria, ensuring Neapolitan-style pizza is hand-tossed and freshly baked right on deck according to Company recipes and preparation methods.

Key Responsibilities:

• Delights passengers by delivering the best Neapolitan-style Pizza at Sea, From traditional Margherita and pepperoni to the daily specials.
• Responsible for culinary operations in the Top-Deck pizzeria always ensuring Neapolitan-style pizza is hand-tossed and freshly baked right on deck according to Company recipes and preparation methods.
• Always monitors the consumption of ingredients required for daily pizza production, minimizes food waste, and plans orders accordingly. Informs Executive Chef when fluctuations occur.
• Effectively supervises the Demi Chef De Partie Pizza and Commis 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 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.
• 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.
• Observes each teammate’s performance using role descriptions as a guide and identifies top performers and mentors them for career advancement or promotion.
• Continually trains and coaches pizza-making staff in production methods, baking techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product.

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.

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Key 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.

Key Competencies:

• Strong understanding of guest service fundamentals, with a commitment to delivering exceptional experiences.
• High level of motivation and dedication to excellence in all responsibilities.
• Excellent interpersonal and communication skills, with a warm, approachable, and professional demeanor.
• Passion for creating memorable guest experiences through continuous innovation and attention to detail.
• Commitment to fostering a respectful and professional work environment within a diverse cultural setting.

Benefits:

• Competitive salary package.
• Own comfortable single 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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Key Responsibilities

• Comply with company policy regarding waste separation and environmental compliance.
• Act as a company ambassador for food waste by creating minimal food waste when preparing any product.
• Ensure Guest Satisfaction Scores are met for food ratings specific to bakery items.
• Preparation of all bakery items in assigned department according to company standards and recipes.
• Proper food handling and cleaning procedures in accordance with USPH standards.
• Proper use of all equipment and utensils to prevent damage or undue maintenance.
• Reports any malfunctioning equipment or furnishings in need of repair to Chief Baker.
• Responsible for reading, and following instructions of any semi-made products.
• Follows guidelines and instructions as established by the Chief Baker.
• Perform other job-related functions as assigned.

Core Capabilities

• Good listening skills and able to follow instructions.
• Shows initiative in performing culinary tasks.
• Asks questions if tasks are unclear.
• Team player

Skills, Knowledge & Expertise

• 2+ years' experience in a 5-star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Experience in high-volume operation of at least 100 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

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Your day-to-day tasks will include:

• Managing a team of housekeeping staff to ensure that all rooms are cleaned and maintained to a high standard
• Coordinating with other departments to ensure seamless delivery of services
• Conducting regular inspections to ensure compliance with health and safety regulations
• Providing excellent customer service to guests, responding to their needs and resolving any issues promptly
• Maintaining accurate records and reports, including cleaning schedules and inventory management

In return for your hard work and dedication, you will enjoy a competitive salary package, including a comfortable double cabin, company-paid travel to and from the ship, and access to exclusive areas and benefits onboard. You will also have the opportunity to develop your skills and advance your career through our comprehensive learning and development program.

If you are a motivated and enthusiastic individual with a passion for delivering exceptional guest service, we would love to hear from you. Please apply now to join our team and embark on a career adventure like no other!

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We are seeking an Asst Provision Master to join our team. As a key member of our provision department, you will be responsible for managing the receipt, storage, and issuance of provisions to various departments on board.

Key Responsibilities:

• Participate in stock counts of all F&B items stored in the store rooms.
• Follow all inventory and product control policies and procedures at all times and reports any discrepancies to the F&B Storekeeper immediately.
• Inspect and evaluate the quality of food received during loading to ensure it meets company and product specifications.
• Consistently maintains assigned F&B stores, including recording, controlling and issuing inventory to operational departments and monitoring expiration dates.
• Assists the F&B Storekeeper with stock rotation and provides input on consumption patterns as requested.
• Monitor consumption trends and promptly report any discrepancies or unusual trends in stock consumption or utilization to the F&B Storekeeper or Hotel Inventory Manager.
• Participate in the internal loading of all F&B and hotel items.
• Assist the F&B Scorekeeper with product inspections and promptly report any discrepancies in quality and specifications.
• Inform the F&B Storekeeper of any changes in consumption and inventory discrepancies.
• Advise the F&B Storekeeper of slow-moving items that need to be added to the slow-moving list.
• Always assist with USPH pre-inspections as directed by the Hotel Inventory Manager and ensure all F&B stores are clean and well maintained at all times.
• Maintains a safe working environment and equipment at all times.

Skills, Knowledge & Expertise:

• At least 1 year prior experience in a large F&B Store environment.
• Knowledge of basic food and beverage storage and preservation techniques, processes and procedures.
• Basic knowledge of Public Health and Sanitation regulations and procedures.
• Good English language skills, both verbal and written.
• Motivation to excel in all aspects of job duties and responsibilities.
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality.
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.

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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Service Excellence:

• Consistently support the service team in achieving Food & Beverage targets by following all Service Excellence standards.
• Take ownership of delivering a consistent product and service experience that meets all standards, ensuring both guest and teammate satisfaction.
• Address any guest or teammate issues promptly and work collaboratively with others to resolve them effectively.
• Embrace and utilize MedallionClass products, services, and applications to enhance guest experiences.

Dining Area Setup & Service:

• Ensure the correct setup and presentation of dining areas, maintaining brand standards at all times.
• Assist with the timely delivery of food & beverage items, clear and clean tables, and maintain the cleanliness of the dining areas.
• Maintain stock levels of food, beverage, or hotel items, and replenish as needed to ensure seamless service.
• Assist in the delivery of food and beverage service as directed, ensuring service standards are followed.

Guest and Teammate Interaction:

• Be knowledgeable of onboard products, offerings, itinerary, and port information to provide guests with helpful assistance as needed.
• Ensure all guest and teammate orders are accurately recorded and processed using the onboard POS system.

Health, Safety, and Compliance:

• Report any Responsible Service of Alcohol (RSA) related issues promptly to the supervisor or leader on duty.
• Perform General Emergency Procedures confidently and promptly as per company directives.
• Follow company guidelines for handling garbage, biohazardous, and sharps waste, ensuring proper sorting and disposal.
• Support the creation of a safe and compliant environment while committing to Operation Oceans Alive.
• Maintain compliance with company brand and Health, Environmental, Safety, and Security (HESS) standards.
• Keep up-to-date with public health standards, ensuring compliance and reporting any issues immediately.

Additional Responsibilities:

• Assist with sanitation efforts as directed, especially in outbreak situations requiring increased cleanliness and hygiene.

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, the chance to travel the world, and a welcoming, inclusive, and dynamic work environment.

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As the world's leading cruise line, we understand that our guests have high expectations of us, and we have high expectations of our team members. We appreciate your patience as we carefully review each candidate.

Set a course for adventure with Princess Cruises! The employer of choice in the cruise industry, our fleet of Love Boats offer exceptional facilities and extensive professional development and recreational programs for our valued teammates who hail from more than 60 countries around the globe.

An iconic brand beloved by millions, we love people who love what they do and work together to help our guests create a lifetime of wonderful memories while providing friendly, attentive and authentic service like only Princess can.

As a member of the Princess Family, you’ll enjoy a truly adventurous career with excellent incentives, unlimited opportunities for growth, and ports of call that will leave you breathless.

Key Responsibilities

As an Assistant Purser, you will play a vital role in supporting either the Guest Services or Administration function onboard, depending on operational needs. This position is key to ensuring smooth guest operations, accurate documentation, and exceptional service delivery.

You will supervise and support Guest Services Officers or coordinate administrative processes related to guest movement, compliance, and reporting, while upholding Princess Cruises’ standards of excellence, safety, and integrity.

Please note: Assignment to either the Guest Services or Administration function will be determined based on operational requirements and may remain fixed for the duration of the contract.

Guest Services Function

• Supervise Guest Services Officers, ensuring they understand and adhere to all Hotel Policies & Procedures, financial controls, and service standards.
• Provide ongoing coaching and support to help team members effectively use hotel systems and tools.
• Ensure Guest Services Officers demonstrate commitment to the CRUISE program and Core Values in every interaction.
• Assist the Guest Services Manager in scheduling staff to optimize coverage and maintain service standards.
• Ensure guest complaints and hotel defects are documented accurately and escalated appropriately.
• Support the resolution of lost luggage reports and ensure timely updates are provided to affected guests.
• Promote ownership of guest issues among team members, ensuring follow-up and resolution are clearly communicated.
• Assist in delivering service and product knowledge training to Guest Services Officers.
• Help develop routines that provide team members with experience across various service roles.
• Maintain current knowledge of public health standards and assist in coordinating onboard responses to outbreak situations.
• Ensure Guest Services Officers maintain accurate floats and settle shipboard accounts correctly, in line with company procedures.
• Monitor compliance with financial controls and support the resolution of discrepancies.

Administration Function

• Work closely with port officials to provide suitable working areas and ensure accurate handover of guest documentation.
• Prepare, process, and transmit APIS and Landing Order files to CBP, U.S. Coast Guard, and other authorities in compliance with MSPM and HESS-MS policies.
• Advise onboard and shore-side teams on guest and crew counts prior to sailing, including international guest details requiring translated materials.
• Ensure data integrity and confidentiality of Personally Identifiable Information (PII) at all times.
• Accurately prepare and deliver the non-revenue list, Fleet Cabin utilization report, and coordinate disembarkation logistics.
• Liaise with department managers and the Crew Manager to ensure non-revenue guests meet Customs and Immigration requirements.
• Coordinate transfers with Port Agents and ensure proper documentation for guests breaking voyage or joining at Wayports.
• Meet with shoreside embarkation teams prior to embarkation to provide documentation guidance and reference materials.
• Ensure missing guest information is entered into the Navigator check-in app and required documentation is collected.
• Be present in the terminal during embarkation and disembarkation to assist ground handlers and check-in supervisors.

Asst Purser may be assigned to Night Manager role and work during night shifts, managing overnight Hotel operations to ensure excellent guest service continues at all times.

Skills, Knowledge & Expertise

• Graduate of a recognized hotel or business school or 2-year experience as Front Desk Supervisor or Assistant Manager.
• Cruise ship experience is strongly preferred.
• Proficiency in the use of Front Desk computer-based programs and excellent knowledge of M/S Office.
• Specific experience and knowledge in all aspects of immigration and clearance requirements within the US and worldwide.
• Excellent command of the English language, both verbal and written.
• Knowledge of additional languages is strongly preferred.
• Fantastic attitude and a natural love and ability for dealing with complex issues in a guest facing environment.
• Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests.
• Motivation to excel in all aspects of job duties and responsibilities.
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality.
• Ability to continuously surprise and delight guests throughout their cruise experience.
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.

Benefits

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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Key Responsibilities:

• Execute 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.
• Ensure that assigned section recipe files are maintained and available to assigned staff.
• Practice batch cooking and preparation (for soufflés, puddings, crème brûlée, and other pastry items) and demonstrate an ongoing understanding of the ingredient consumption required for daily production in accordance with company recipes.
• Supervise and mentor Commis Pastry in an assigned service station during operational activities and assist in on-the-job training for new hire Pastry staff as directed by the Executive Pastry & Bakery Chef or Chef De Partie Pastry.
• Maintain a current and accurate knowledge of public health standards, and ensure continuous compliance with all hotel-related public health and food management policies and procedures.

Requirements:

• Formal qualification in Pastry Arts from a recognized culinary training institution.
• At least four years of pastry experience with at least one year experience as 1st Commis Pastry.
• Recent experience in high-volume Pastry production preferably from large hotels/resorts or cruise ships.
• Solid knowledge of international pastry recipes and preparation process.
• Solid knowledge of USPH Standards, Food Safety and Waste Management.
• Command of the English language, both verbal and written.
• Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests.
• Motivation to excel in all aspects of job duties and responsibilities.
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality.
• Ability to continuously surprise and delight guests throughout their cruise experience.
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.

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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The Asst Rooms Division Manager is responsible for providing support to the Rooms Division Manager in the operation of housekeeping services within guest and crew areas. They guarantee the deployment of Princess MedallionClass products, services, and applications with a view to boosting engagement and delivering a guest-centric experience. They ensure accountability and ownership of the Service Excellence platform and philosophy within the Rooms Division Department.

Key responsibilities include:

• Ensuring guest satisfaction by providing support to teams in order to facilitate timely, effective, and personalized resolutions.
• Reducing ship-specific post-cruise complaints by collaborating closely with the Rooms Division Manager and other shipboard leaders to identify and disseminate best practices and operational efficiencies.
• Overseeing the monitoring of housekeeping performance in accordance with the Quality Assurance strategy and company-issued standards.
• Conducting daily inspections to guarantee consistent standards of cleanliness, sanitization, presentation, and timely readiness of guest and crew areas.
• Ensuring the consistent use of OCEAN Hospitality and GuestView Housekeeping tools to deliver personalized service to guests.

The Asst Rooms Division Manager is also responsible for fostering a positive environment and for mentoring the Rooms Division team through coaching, training, and ongoing development. They provide support for teammates' innovations and ideas for enhancing performance and collaborate with other department leaders throughout the development, approval, and implementation process.

Embark on a career adventure like no other! As part of the Princess Cruises team, you'll enjoy:

• A competitive salary package.
• Your comfortable single cabin - your 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.

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As a 2nd Provision Master, you will participate in internal loading of stores items, issue last-minute orders, and report technical defects. You will ensure compliance with inventory and product control policies and procedures. You will maintain regular communication with F&B department heads and respond promptly to internal requests.

You will create a positive first impression on internal customers through friendly and professional behavior. You will maintain communication with onboard F&B management and other departments, comply with applicable policies and procedures, and maintain records regarding public health and sanitation standards. You will ensure the work environment and equipment are safe operating order, and perform job duties in compliance with safety policies.

You will follow timekeeping rules and create accurate ILO records. You will also perform all General Emergency Organization duties as directed in the Emergency Response Organization.

As a member of the Princess Cruises 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, the chance to travel the world, and a welcoming, inclusive, and dynamic work environment.

Essential skills and qualifications include at least 2 years prior experience in a large F&B Store environment, solid knowledge of Food and Beverage storage and preservation techniques, processes and procedures, basic knowledge of Public Health and Sanitation regulations and procedures, good English language skills, motivation to excel in all aspects of job duties and responsibilities, personable communicator with outstanding social skills and a warm, friendly, and caring personality, and commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.

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Key responsibilities include:

• Ensuring product quality in your area of responsibility by regularly monitoring tasting panels and inspecting mise en place during preparation periods.
• Assuring food production of the assigned area and giving the right instructions to team to maintain the food production up to standard and Assures minimum food spoilage.
• Supervising product delivery, ensuring quality and consistency, adequate production quantities, correct execution methods, and picture presentation as the minimum standard.
• Effectively supervise assigned Galley Staff during operational activity, including monitoring compliance with production and storage requirement such as temperature/ blast-chiller log recording.
• Always participate to the daily meeting with the Galley management and organizes staff meetings to deliver information on the menus, upcoming production, and events, according to Company Standard.
• Always controls food consumption in the assigned food production areas trough portions and production control, ensure batch cooking/ preparation process is practice and always meet the cost target.
• Thinks strategically. Has abroad and forward-thinking approach, focuses on financial results.
• Continually trains the staff in correct production methods and skills, culinary techniques, menu and recipe knowledge, product holding techniques, and presentation and delivery of the product.
• Ensures appropriate training and orientation is provided to new-to-vessel / first contract Galley staff.
• Maintains current, accurate knowledge of public health standards and ensures continuous compliance with all hotel related public health policies.

To be successful in this role, you will need to have a minimum of five years of relevant culinary experience, including at least one year as Chef de Partie in a high-volume production environment within international hotels, resorts, or the cruise industry. Previous cruise ship experience is mandatory for this position.

The ideal candidate will have a formal qualification in Culinary Arts or an equivalent credential from a recognized culinary training institution. They will also have proven ability to lead and supervise a multicultural team in a dynamic environment, proficiency in MS Office applications and other job-related software, and strong communication skills in English, both verbal and written.

This position involves regular physical activity, including standing for extended periods and lifting or moving heavy items in line with operational requirements.

As part of the Princess Cruises 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, the chance to travel the world, and a welcoming, inclusive, and dynamic work environment.

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We are seeking a skilled and experienced Chef de Partie to join our culinary team on board one of our vessels. As a Chef de Partie, you will be responsible for directing and overseeing team members and overall food preparation, production, and presentation in various assigned areas.

Key Responsibilities:

• Comply with company policy regarding waste separation and environmental compliance.
• Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company.
• Responsible for overall quality, quantity, attractiveness and correctness of all food items served from the partie as per company standards.
• Ensures all food cost targets are achieved for assigned station.
• Ensure all food Guest Satisfaction Scores in coordination with Chef de Cuisine or Sous Chef are met for food ratings for assigned station.
• Directs, supervises, assists and trains all team members assigned to the partie.
• Responsible for performance, appearance, dress and personal conduct of all employees assigned to the partie.
• Prepares a daily work plan for all team members assigned to the partie in accordance with the planned menu and recipes for the day.
• Monitors and controls actual hours worked of team members assigned to the partie and reports and discrepancies to the Sous Chef or Chef de Cuisine of the partie.
• Prepares a daily requisition for Executive Chef for all items ordered from stores for use in the partie.
• Check quality and quantity of items ordered and received from stores.
• Ensures proper food storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Sous Chef or Chef de Cuisine.
• Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.
• Assigns all cleaning responsibilities within the partie according to the cleaning schedule and follows up on overall cleanliness of the work area and equipment.
• Reports and malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef of the partie.
• Proper use of equipment and utensils to prevent damage or undue maintenance.
• Works closely with galley leadership and other department leaders.
• Perform other job related functions as assigned.

Core Capabilities:

• Multi-tasking and all around culinarian and leader.
• Builds a strong team and fosters collaboration.
• Able to manage high volume and fine dining teams.
• Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction.
• Good communication skills.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.

Skills, Knowledge & Expertise:

• 3+ years' experience in a 5-star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• 2+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
• Experience supervising, and training at least 5 team culinary employees.
• Experience in high volume operation of at least 100 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.
• Working knowledge of computers and the ability to navigate within a variety of software programs.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

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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.

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