In almost all Holland America Line cruises, senior positions are occupied by Dutch and English officers. The passengers are highly appreciative of this fact, which is reflected in pleasant mutual contact.
Apart from interesting and responsible work, you will find excellent leisure facilities on board. Combined with the beautiful trades, interesting ports of call, the fact that your partner can join you on board, but also the unique circumstance where you are allowed a free cruise each year, all give your function on board an extra dimension.
Directs, supervises and assists in the activities of subordinates engaged in the preparation of the established quality of food for service to passengers and crew in the partie assigned.
Requirements:
1. Responsible for directing, supervising and assisting in the preparation of all food in the assigned partie in the kitchen in accordance with the established company menus and recipes.
2. Directly responsible for implementing and executing food handling and cleaning procedures in accordance with USPH standards in the assigned partie in the kitchen organization as outlined in the Safe Food Handling Manual and cleaning specifications per partie.
3. Responsible for quality, quantity, attractiveness and correctness of all food items served from the partie as per company's standard recipes.
4. Directs, supervises, assists and trains all employees assigned to the partie.
5. Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his partie. Reports on these subjects objectively and timely to his Sous Chef.
6. Controls actual hours worked of the employees assigned to the partie and reports any discrepancies between these and the published work schedules to Sous Chef supervising his partie.
7. 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.
8. Prepares a daily work plan for all employees assigned to his partie in accordance with the planned menu and recipes for the day.
9. Responsible to implement and execute proper maintenance and cleaning procedures in the partie assigned to him in order to ensure good appearance and condition of these areas. And inspects the cleaning procedures and cleanliness of work area and equipment done by all personnel in his assigned partie.
10. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his partie.
11. Maintains a high level of productivity, cleanliness and sanitation throughout the entire partie.
12. 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 passengers and crew.
13. Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements.
14. Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible passenger satisfaction from the products served.
15. Assigns all cleaning responsibilities within his partie according to the cleaning schedule and delivers a written report to the 2nd Exec. Chef regarding any problems which have occurred. If partie has GPA personnel assigned, he is responsible for his performance.
16. Identifies and assigns in writing all cleaning responsibilities within his assigned area for approval by the Exec. Chef. Follows the detailed cleaning list.
17. Prepares a daily requisition for Executive Chef for all items ordered from stores for use in his partie.
Applicants must have had similar experience in large luxury hotel operations. Language requirement: English
Requirements:
Directs the activities of Lido Restaurant and Room Service. Assists the Manager – Culinary Operations with the operation of Mess Rooms, the preparation of all reorders and the operation of the storeroom, environmental issues and dishwashing.
Applicants must have had similar experience in fine dining operations. Language requirement: English
Manages all service aspects of the Pinnacle Grill (fine dining operation).
Requirements:
Applicants must speak Dutch, English and German and or Spanish fluently
Applicants must have had similar experience in large luxury hotel operations. Language requirement: English
Directs the activities of subordinates engaged in food service and food related beverage service in all areas.
Requirements:
Applicants must speak Dutch, English and German and or Spanish fluently
Applicants must have had similar experience in large luxury hotel operations. Language requirements: English, German, Spanish and Dutch.
Requirements:
Ensure that guests are given quality and accurate service at the Front Desk. Under the direction of the Guest Relations Manager and the Hotel Manager, wherever possible, implement improvements to create a more professional and "guest satisfying" package of Front Desk services.
MHS or Tourism education is required. Language requirements: English, German, Spanish and Dutch.
Requirements:
Provide exclusive service to Superior Verandah Suite guests, as their personal concierge, via the telephone. Ensure that guests are given a high quality and accurate level of service over the telephone, to enhance their overall cruise experience. Under the direction of the Guest Relations Manager and the Hotel Manager, wherever possible, implement improvements to create a more professional and "guest satisfying" level of service.
Applicants must speak Dutch, English and German and or Spanish fluently
