hollandamericagroup

Operates, maintains and cleans equipment, china, glassware, and other galley items as well as dishwashing areas. Assists with transporting food, provision, china, and other supplies as needed.

The Housekeeping Utility’s primary responsibility is to ensure the overall cleanliness of all assigned Crew and Officer’s cabins, Crew and Guest public areas according to standards implemented by the company. In order to consistently exceed Guest expectations and provide the highest levels of produc

Under general supervision, service utilities execute and assist with all food and beverage related preparation, services and cleanup duties to help maintain an overall smooth running operation. The Service Utilities play an important part in the success of the overall service operation. The crucial

Directs, supervises and assists in the activities of the Demi Chef de Partie engaged in the preparation of the established quality of food for service to guests and crew in the station assigned. The Demi Chef de Partie Pastry is required to adopt a pro-active approach in solving challenges that may

The Demi Chef de Partie is responsible to produce and execute the products according the daily menus, checklists and operational needs as per Executive Chef de Cuisine. The Demi Chef de Partie plays an integral role in providing a service to the Seabourn guest. Work should always be completed in a s

The Demi Chef de Partie is responsible to produce and execute the products according the daily menus, checklists and operational needs as per Executive Chef de Cuisine. The Demi Chef de Partie plays an integral role in providing a service to the Seabourn guest. Work should always be completed in a s

Directs, supervises and assists in the activities of the Demi Chef de Partie engaged in the preparation of the established quality of food for service to guests and crew in the station assigned. The Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in the

Directs, supervises and assists in the activities of the Demi Chef de Partie engaged in the preparation of the established quality of food for service to guests and crew in the station assigned. The Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in the