One Company Six Brands

Azamara Club Cruises delivers a boutique and destination immersive cruising experience. Its smaller ships provide an intimate, indulgent vacation for each guest.

Azamara Club Cruises logo

Celebrity Cruises embodies the spirit of Modern Luxury, offering a high-quality cruising experience for travelers who appreciate exceptional cuisine and a relaxing, stylish atmosphere.

Celebrity X Cruises logo

Croisières de France is a line catering to the rapidly developing French market. CDF cruises are luxurious, lavish, and relaxing.

Croisieres de France logo

Pullmantur Cruises caters to the Spanish and Latin American markets, offering an experience that is both fun and dynamic.

Pullmantur Cruises logo

Royal Caribbean International has steadily rolled out innovative ships and firsts at sea, providing service and amenities that are sure to WOW every guest on board.

Royal Caribbean International logo

TUI Cruises provides premium cruise vacations to the German market, offering tailored food, entertainment, and amenities.

TUI Cruises logo

The six companies of Royal Caribbean Cruises Ltd. employ 60,000 people from more than 120 countries, who have served more than 50 million guests over the past four decades. RCL looks forward to extending our warm hospitality and delivering extraordinary experiences to every guest who sails with them.

Why Work Onboard with Royal Caribbean Cruises?

TRAVEL & ADVENTURE

Our ships span the globe! Often, crew members use their free time to explore the exciting international ports of call.

CAREER ADVANCEMENT

Our company is constantly evolving, presenting growth opportunities in all operational areas.

FINANCIAL BENEFITS

With minimal living expenses and a competitive salary, you could maximize your savings potential while on board.

MULTICULTURAL EXPERIENCE

Gain invaluable international professional and life experiences by interacting with colleagues from over 100 different countries.

VACATION TIME

Contracts are generally from six (06) to eight (08) months, followed by several weeks of vacation at home country.

BENEFITS

  • Have opportunities to be recognized, trained and promoted onboard based on your performance.
  • Have opportunities to attend various training courses onboard.
  • Have free accommodation, food and medical during the whole contract length.
  • Travel to many attractive places around the world and make international friends.
  • Work in a dynamic, multi-national, friendly, safe and professional working environment.

Available NOW

Speedy Global is currently seeking the following positions particularly for RCL:

Join Royal Caribbean and your future will be to see the world!

See the world!

Join Royal Caribbean and your future will be to see the world!

See the world!

Executive Sous Chef

From USD 4,763 per month

Position Summary:
  • Reports directly to the Executive Chef and manages the activities of a large section of the galley engaged in preparing and cooking soups, meats, vegetables, desserts, and other foodstuffs served in a variety of dinning venues onboard the vessel.
Hiring Requirements:
  • Proof of Chef apprenticeship completion or equivalency.
  • Six (06) to eight (08) years' experience cooking and preparing food in a 4 or 5 star hotel/ restaurant or high volume food service facility. Written references from former employers are required.
  • Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Royal Caribbean International's Gold Anchor Standards. The demonstration includes advanced cooking methods such as braise, saute, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
  • Extensive knowledge of food handling procedures with regard to public health standards.
  • Ability to work positively and cooperatively in a diverse team environment to meet overall established time-frames for the entire food service operation. Ability to communicate tactfully with, department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions.
  • Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control. Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel.
  • Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards.
  • Knowledge of policies and practices involved in the human resources function.
  • Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment.
  • Working knowledge of computers, internet access, and the ability to navigate within a variety software packages such as Excel, Word, and PowerPoint.
  • Completion of high school or basic education equivalency preferred.
Physical & Language Requirements:
  • While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
  • All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
  • Ability to speak English clearly, distinctly and cordially with guests.
  • Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
  • Ability to speak additional languages such as Spanish, French or German preferred.
  • Marlins English Test result from 80% or any recognized English test result with acceptable score is required.

Sous Chef

From USD 2,585 per month

Position Summary:
  • To assist the Executive Chef/Chef in the supervision of the galley’s operation on a day-to-day basis according to the company policies.
Hiring Requirements:
  • Minimum of five (05) years experience as a Cook Tournant/Sous Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
  • Culinary School degree required.
  • Very strong management skills in a multicultural and dynamic environment.
  • Very strong communication, problem solving, decision making, and interpersonal skills.
  • Superior customer service, team-building and conflict resolution skills.
  • Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
  • Intermediate computer software skills required.
  • Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
  • Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
Physical & Language Requirements:
  • While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
  • All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
  • Ability to speak English clearly, distinctly and cordially with guests.
  • Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
  • Ability to speak additional languages such as Spanish, French or German preferred.
  • Marlins English Test result from 80% or any recognized English test result with acceptable score is required.

Chef De Partie 1

From USD 1,827 per month

Position Summary:
  • Supervises and coordinates activities of a particular workstation engaged in preparing and cooking food products for various outlets per instructions from the direct supervisor onboard the vessel. The CDP 1 position is a senior middle-management level and previously has worked in four different sections of the galley in position of CDP 2 or CDP 3 and has received certification as Culinarian by the Culinary Trainer, Pastry or Bakery Supervisor/Corporate Chef. This position should be developed to becoming a Sous Chef in all areas of management; responsibility, knowledge, skills and craftsmanship.
Hiring Requirements:
  • Proof of cook apprenticeship completion or equivalency.
  • Four (04) to six (06) years experience cooking and preparing food in a 4 or 5-star hotel, restaurant or high volume food service facility.
  • Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
  • Ability to work with minimum supervision and able to train members of the team.
  • Extensive knowledge of food handling procedures with regard to public health standards.
  • Ability to work positively and cooperatively in a diverse team environment to meet overall established time frames for the entire food service operation.
  • Ability to learn and utilize knowledge of policies and practices involved in the human resources function. Ability to supervise an international team of entry-level cooks and chefs in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or recommend termination of employment.
  • Ability to communicate tactfully with department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions.
  • Completion of high school or basic education equivalency preferred.
  • Computer knowledge is required.
Physical & Language Requirements:
  • While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
  • All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
  • Ability to speak English clearly, distinctly and cordially with guests.
  • Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
  • Ability to speak additional languages such as Spanish, French or German preferred.
  • Marlins English Test result from 80% or any recognized English test result with acceptable score is required.

Chef De Partie 2

From USD 1,439 per month

Position Summary:
  • Supervises and coordinates activities of a specialized workstation engaged in preparing and baking bread and pastry, preparing pantry and buffet, butchery or other specialties served in a variety of dinning venues on board the ship. The CDP2 position is a specialized position in specific areas in the Galley such as Pastry, Buffet, Buffet Decorator, Pantry, Butcher and Bakery. This position should be developed to become a future CDP 1 in all management responsibility, knowledge, skills and craftsmanship and has been certified into the position by the Culinary Trainer, Pastry or Bakery Supervisor / Corporate Chef.
Hiring Requirements:
  • Proof of cook apprenticeship completion or equivalency.
  • Four (04) to six (06) years experience cooking and preparing food in a 4 or 5 star hotel/ restaurant or high volume food service facility.
  • Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
  • Ability to work with minimum supervision and able to train member of the team.
  • Demonstrate ability to supervise the activities of a workstation preparing a variety of food items.
  • Extensive knowledge of food handling procedures with regard to public health standards.
  • Ability to work positively and cooperatively in a diverse team environment to meet overall established time frames for the entire food service operation.
  • Ability to learn and utilize knowledge of policies and practices involved in the human resources function. Ability to supervise an international team of entry-level cooks and chefs in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or recommend termination of employment.
  • Ability to communicate tactfully with department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions.
  • Completion of high school or basic education equivalency preferred.
  • Computer knowledge required.
Physical & Language Requirements:
  • While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
  • All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
  • Ability to speak English clearly, distinctly and cordially with guests.
  • Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
  • Ability to speak additional languages such as Spanish, French or German preferred.
  • Marlins English Test result from 80% or any recognized English test result with acceptable score is required.

Chef De Partie 3

From USD 1,175 per month

Position Summary:
  • Supervises and coordinates activities of a particular workstation engaged in preparing and cooking food products for various outlets per instruction of the direct supervisor onboard. The CDP 3 position is an entry level for the fleet. A CDP1 usually on a smaller class ships with less outlets and Guest count. This position should be developed to become a future CDP 2 and CDP 1 in all management responsibility, knowledge, skills and craftsmanship and has been certified into the position by the Culinary Trainer, Pastry or Bakery Supervisor / Corporate Chef.
Hiring Requirements:
  • Proof of cook apprenticeship completion or equivalency.
  • Four (04) to six (06) years experience cooking and preparing food in a 4 or 5 star hotel/ restaurant or high volume food service facility.
  • Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
  • Ability to work with minimum supervision and able to train member of the team.
  • Extensive knowledge of food handling procedures with regard to public health standards.
  • Ability to work positively and cooperatively in a diverse team environment to meet overall established time frames for the entire food service operation.
  • Ability to learn and utilize knowledge of policies and practices involved in the human resources function. Ability to supervise an international team of entry-level cooks and chefs in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or recommend termination of employment.
  • Ability to communicate tactfully with department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions.
  • Completion of high school or basic education equivalency preferred.
  • Computer knowledge required.
Physical & Language Requirements:
  • While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
  • All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
  • Ability to speak English clearly, distinctly and cordially with guests.
  • Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
  • Ability to speak additional languages such as Spanish, French or German preferred.
  • Marlins English Test result from 80% or any recognized English test result with acceptable score is required.

Commis Cook 1

From USD 996 per month

Position Summary:
  • Commis 1 is responsible for preparing and cooking high quality foods according to Royal Caribbean International's corporate recipe standard. Primarily assist the Station Head and be capable for executing heavy production demand on a daily basis.
Essential Duties and Responsibilities:
  • Each employee conducts one’s self in a professional and courteous manner at all times. This consists of physical and verbal interactions with Guests or fellow shipboard employees and/or in the presence of Guest contact, and crew areas. Each culinary shipboard employee reports to their workstation assignment on time and properly groomed and dressed. This includes a clean uniform, name tag, chef’s hat, apron, hair net for ladies and specified safety shoes and appropriate personal protection equipment.
  • Collaborates with the assigned station-head, usually the Chef de Partie or Sous Chef to review the requirements of the day’s meals and time frames for restaurant service. Takes part in ordering and cost controlling food requisitions to avoid over production and unnecessary food wastage. Studies menu to estimate food and time requirements to ensure speed and efficiency. Follows Company recipe to produce consistent results.
  • Practices at all times HACCP and onboard sanitation and hygiene standards, in compliance with ship’s international itinerary. Acquires proficiency in regards to onboard public health control plan to ensure all foods, served and prepared, are safe for consumption. Records food temperature in Blast Chiller log, prepares other required logs. Learn about OPP and practices common procedures to prevent outbreak.
  • Works with assigned station team members or all others in a cooperative, productive and effective manner. Provide new employees a positive example and guidance on daily activities and familiarization of the work place.
  • Knows and operates all equipment according to Company’s standard operating procedures. Adjusts thermostat controls to regulate temperature of refrigerators, ovens, broilers, grills, roasters, steam kettles, etc. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc. Reports to station head all malfunctions and requests necessary repairs.
  • Maintains cleanliness of all utensils and equipment in their assigned section, taking care not to splash water inside the electrical components to prevent damage. Handle carefully all equipment by placing them in the right storage areas and never allowing anything to drop onto the floor while transporting to other location. Report immediately to supervisor any equipment that is out of order or needs to be repaired. Report immediately to supervisor any equipment that is out of order and needs repair.
  • Pick up food items from the provision room and deliver food products to certain outlets. Remove empty cartons and boxes in the provision area and bring them to incinerator room. Practice correct garbage separation. Do not use vacuums in feed units in the galley. Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Evaluate foods being cooked by tasting, smelling, and determining the correct food temperature by using a calibrated and sanitized thermometer.
  • Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing, steaming, etc.
  • Perform multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cut, trim and bone meat prior to cooking or serving.
  • Places food items, portions and garnishments in accordance with corporate recipe standard. Ensure all foods on plates are correctly portioned and served uniformly. While working in front of the house or buffet areas must be able to explain ingredients in the menu and preparation techniques.
  • While working at the company’s private destination, consider safety of one’s self, colleagues and guests. Be familiar with the nearest first aid station, location of safety equipment and routes around the island’s work station. Ensure to provide guests with professional and friendly service at all times. Responsible to secure Company property and food products brought to the island. Must work in best sanitary condition as applied onboard including standard of hygiene and cleanliness.
  • Minimize over production by planning and referring to previous meal count records. Control waste by batch cooking and maintaining the food under correct temperature.
  • Cleans workstations before and after meal preparation. Follows onboard cleaning procedures for work surfaces, and all related equipment and utensils. Assembles workstation for the next meal preparation shift. This includes cleaning of food storage areas and refrigerators.
  • Practice ergonomic exercise such as stretching before reporting for duty. Required to report first stage of illness or health disorder to immediate supervisors.
  • Understand and follow Time and Attendance policy, take initiative to prevent unnecessary overtime by organizing work station and planning ahead by anticipating menu requirements. Attends meetings, training activities, company culinary training course and all other work-related activities on time.
Hiring Requirements:
  • Proof of cook apprenticeship completion or equivalency.
  • Minimum three (03) - four (04) years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility.
  • Ability to read, interpret, demonstrate culinary fundamentals and knife skills.
  • Possesses sound knowledge of food handling procedures with regard to public health standards and kitchen cleanliness.
  • Knowledge of food ingredients from international classical dishes.
  • Ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers, etc.
  • Ability to work positively and cooperatively in a diverse team environment.
  • Ability to communicate tactfully with others.
  • Completion of high school or basic education equivalency preferred.
  • Computer literacy is a plus.
Physical & Language Requirements:

  • While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
  • All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
  • Be able to compute basic arithmetic.
  • Ability to speak English clearly, distinctly and cordially with guests.
  • Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
  • English proficiency: Marlins English Test result from 80% or any recognized English test result with acceptable score is required.

Commis Cook 2

From USD 838 per month

Position Summary:
  • The Commis 2 assists the Station Head and other members of the team who are engaged within various galley stations by performing the duties provided on the Job Description.
Essential Duties and Responsibilities:
  • Each culinary shipboard employee reports to their workstation assignment on time and properly groomed and dressed. This includes a clean uniform, name tag, chef’s hat, apron, hair net for ladies, specified safety shoes and appropriate personal protection equipment.
  • Practices at all times HACCP and onboard sanitation and hygiene standards, complying with ship’s international itinerary. Acquire proficiency in regards to onboard public health control plan to ensure all foods served and prepared are safe for consumption. Record food temperature in Blast Chiller log, maintain other required logs. Learn about OPP and practice common procedure to prevent outbreak.
  • Each culinary shipboard employee must learn or must have operational and cleaning knowledge of all electrical or non-electrical equipment before using. Examples as follows; deep fat fryer, combi-oven, stove tops, grills, salamanders, cook & hold, tilting pan or pot, induction cookers, blenders, grinding machine, meat slicer, band saw machine, toaster, bread slicer, etc.
  • Maintain cleanliness of all utensils and equipment in their assigned section, taking care not to splash water inside the electrical components to prevent damage. Handle carefully all equipment by placing them in the right storage areas and never allowing anything to drop onto the floor while transporting to other location. Report immediately to supervisor any equipment that is out of order or needs to be repaired.
  • Cleans and sanitizes work areas including refrigerators, walk-in coolers, working counters, and portable food equipment and have the ability to report any defect on equipment being used.
  • Pick up foods from the provision room and deliver food products to allocated outlets. Remove empty boxes and cartons from the provision area and bring them to incinerator room. Practice proper garbage separation. Do not use vacuums in feed units in the galley.
  • Studies the menu content. Prepare mis en place. Cook, plate and serve food with speed and accuracy according to established Company recipes and presentation. Provide assistance in certain areas that require help and support during peak hours.
  • Collect and carry pans, kettles and trays of food to and from workstations, stoves and refrigerators. Store and deliver food in correct containers in designated areas. Organize store room, walk-ins, cold rooms and freezers.
  • Places food items, portions and garnishments in accordance with corporate recipe standard, such as carving meat, portion food on serving plates, adding gravies and sauces and garnishes. Must be able to explain food ingredients and techniques if working front-of-house and/or in buffet areas.
  • Works with all galley personnel in a cooperative, productive and effective manner under minimum supervision.
  • While working at RCL’s private destination, consider safety of one’s self, colleagues and guests. Be familiar with the nearest first aid station, location of safety equipment and routes around the island’s work station. Ensure to provide guests with professional and friendly service at all times. Responsible to secure Company property and food products brought to the island. Must work in best sanitary condition as applied onboard including standard of hygiene and cleanliness.
  • Understand and follow Time and Attendance policy, take initiative to prevent unnecessary overtime by planning ahead and by anticipating menu requirements. Attend meetings, training activities, Royal Culinary Academy at Sea courses and all other work-related activities on time.
  • Practice ergonomic exercise before reporting to work such as stretching. Required to report first stage of illness of health disorder to immediate supervisor. Performs related duties as required.
Hiring Requirements:
  • Proof of cook apprenticeship completion or equivalency.
  • Minimum two (02) - three (03) years cook experience in a 4 or 5 star hotel, restaurant or high volume food service facility.
  • Ability to demonstrate basic cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
  • Ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers, etc.
  • Good knowledge of food sanitation standards.
  • Good knowledge of basic food ingredients in international classical dishes.
  • Ability to follow detailed directions, instructions and recipes.
  • Ability to work positively and cooperatively in a diverse environment.
  • Completion of high school or basic equivalency preferred.
  • Computer knowledge is a plus.
Physical & Language Requirements:
  • While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
  • All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
  • All shipboard employees must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
  • Be able to compute basic arithmetic
  • English proficiency: Marlins English Test result from 80% or any recognized English test result with acceptable score is required.

Medical Doctor

From USD 6,500 per month

General Description:

Guest and crew medical care for minor to major emergency situations as well as the general medical care of all crew members including preventative medicine and care of chronic conditions while reporting necessary cases to the different port and health authorities of the different ports of call.

Position Summary:

• To provide medical services to all Crew members and Guests. The Doctor shall assist the Staff Captain and Senior Doctor in all shipboard health-related matters including outbreak prevention, and illness reporting as required by international, national and company policies.
• In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

Qualifications Requirements:

• Three (03) years minimum clinical experience in Acute Care setting, after completion of a recognized Medical training program is required.

• Three plus (03+) years of critical care or emergency experience post residency working with both Adults & Children as well as the following medical licenses:
    + BLS
    + ACLS or ALS
    + PALS
    + ATLS

• One (01) year practical experience in Advanced Cardiac Life Support is required.

• One (01) year experience in diagnosing and treating a broad range of medical conditions is required, including experience performing minor surgery such as suturing, removal of benign skin lesions, removal of foreign objects, removal of ingrown toenails, and identification of and immobilizing of simple fractures.

• Intermediate to Advanced verbal and written level of English (Marlins English Test result from 90% or any recognized English test result with acceptable score) is required.

• Must possess Intermediate to Advanced verbal and written level of English (Marlins English Test result from 90% or any recognized English test result with acceptable score)

Education Requirements:

• Medical Degree from a recognized College or University is required.

• Active, current medical license in good standing in Country or State/Province of origin is required.

• Completion of a recognized Medical specialty training program is required, in at least one of the following: Emergency Medicine, General Practice, Internal Medicine, Cardiology, or General Surgery.

• Advanced Cardiac Life Support, Pediatric Advanced Life Support and Adult Trauma Life Support certifications that are valid for the entire length of the contract on board the ship. It is the responsibility of the Doctor to ensure that these credentials are valid for the entire time he or she will be working on board the ship.

Benefits:

• Have opportunities to be recognized, trained and promoted onboard based on your performance.
• Have opportunities to attend various training courses onboard.
• Have free accommodation, food and medical during the whole contract length.
• Travel to many attractive places around the world and make international friends.
• Work in a dynamic, multi-national, friendly, safe and professional working environment.

Required Documents upon Boarding:

Doctors must bring the following documents or their photocopies with them when they arrive to the ship: Medical School Diploma or equivalent, ACLS, PALS, ATLS and professional license certificates that are valid for the entire lengths of their contract. It is the responsibility of the Doctor to take the courses and tests that are necessary to keep these licenses valid along with any necessary post graduate credits.

Position summary, Education requirements and Qualification requirements

Medical Doctor

Nurse

From USD 3,278 per month

Position Summary:

Assess patient health problems and needs, develops and implements nursing care plans and maintains medical records.

Hiring Requirements:

• Registered Nurse diploma and certification required.

• Experience in emergency medicine, intensive care or general practice.

• Knowledge of basic pharmacology.

Physical & Language Requirements:

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
• All shipboard employees must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.

• Marlins English Test result from 90% or any recognized English test result with acceptable score is required.

Benefits:

• Have opportunities to be recognized, trained and promoted onboard based on your performance.
• Have opportunities to attend various training courses onboard.
• Have free accommodation, food and medical during the whole contract length.
• Travel to many attractive places around the world and make international friends.
• Work in a dynamic, multi-national, friendly, safe and professional working environment.

Position summary, Hiring requirements and Physical & Language requirements

Nurse

Galley Steward

From USD 741 per month

Position Summary:

Maintains the cleanliness of all food preparation work areas, keep all galley equipment and utensils in clean and orderly condition, procedures of CAWG and AWP by performing the following essential duties and responsibilities.

Hiring Requirements:

• Minimum one (01) year previous kitchen steward experience, preferably in a 4 or 5 star restaurant, hotel or high volume food service facility.

• Completion of high school or basic education equivalency preferred.

Language Requirements:

• Ability to speak English clearly, distinctly and cordially with guests.
• Ability to read and write English in order to understand and interpret written procedures.
• This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.

• Marlins English Test result from 70% or any recognized English test result with acceptable score is required.

Physical Requirements:

•  While performing the duties of this job, the shipboard employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
•  All shipboard employees must be physically able to participate in emergency life saving
procedures and drills. Full use and range of arms and legs as well as full visual, verbal and
hearing abilities are required to receive and give instructions in the event of an emergency
including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.

Benefits:

• Have opportunities to be recognized, trained and promoted onboard based on your performance.
• Have opportunities to attend various training courses onboard.
• Have free accommodation, food and medical during the whole contract length.
• Travel to many attractive places around the world and make international friends.
• Work in a dynamic, multi-national, friendly, safe and professional working environment.

Position summary, Hiring requirements and Physical & Language requirements

Galley Steward

Utility Cleaner

From USD 665 per month

Position Summary:

• The Utility Cleaner assists in the cleaning of all Food and Beverage areas, including equipment and utensils as designated by the AGOM. This position includes operating and cleaning dish wash, pot wash and coffee machines in accordance with the Company’s SOP (Standard Operating Procedures).
• Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.

Hiring Qualifications:

• Previous experience in hotel, resort or cruise ship stewarding preferred.

• Knowledge of proper cleaning techniques, requirements and use of equipment.

• Completion of high school or basic education equivalency.

Physical & Language Requirements:

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
• All shipboard employees must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.

• Marlins English Test result from 70% or any recognized English test result with acceptable score is required.

Benefits:

• Have opportunities to be recognized, trained and promoted onboard based on your performance.
• Have opportunities to attend various training courses onboard.
• Have free accommodation, food and medical during the whole contract length.
• Travel to many attractive places around the world and make international friends.
• Work in a dynamic, multi-national, friendly, safe and professional working environment.

Position Summary, Hiring Requirements, Qualifications Requirements and Language Requirements

Utility Cleaner

Laundry Attendant

From USD 723 per month

Position Summary:
  • Responsible for carrying out the laundry operation as directed by the Laundry Master and in accordance with the Company Standards.
Essential Duties and Responsibilities:
  • Behave in a professional manner and high level of personal appearance.
  • Wash, dry clean and press linen, towels and other items, aiming to achieve the highest quality standards.
  • Get familiar with the proper and safe handling and storing procedures of the laundry chemicals and equipment.
  • Reports any laundry equipment out of order for maintenance to the Laundry Master or the Assistant Laundry Master.
  • Keep the Laundry area clean and tidy at any time.
Hiring Requirements:
  • Possess Diploma from High School or Hotel School.
  • Minimum two (02) years' experience in shore side in the Laundry of a 3-star Hotel or experience onboard in a similar position.
  • Possess Sanitation and Environmental knowledge.
  • Required to speak, read and write in English in an Intermediate to Advanced level in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms.
  • English proficiency: Marlins English Test result from 70% or any recognized English test result with acceptable score is required.
Previous Experience and Skills:
  • Technical skill for washing and pressing.
  • Experience with Laundry machines.
  • Adequate grooming.
  • Able to follow order.
  • Ability to adjust to, and to work in a multinational environment.
  • Ability to communicate respectfully with Department Heads, coworkers and other ship board employees.
  • Basic communication skill.
  • Flexibility.
  • Ability to work in a fast paced environment.
  • Ability to understand and comply with company standards.
Physical Requirements:

  • Ability to adapt fast to new procedures and systems.
  • While performing the duties of this job, the shipboard employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
  • All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats.
  • Ability to lift and/or move up to 50 pounds.

Assistant Stateroom Attendant

From USD 1,160 per month

Position Summary:
  • Assists the Stateroom Attendant in maintaining an assigned section of guest staterooms and corridors, in a clean and orderly manner by performing the following essential duties and responsibilities.
Essential Duties and Responsibilities:
  • Each housekeeping shipboard employee reports to their workstation assignment on time and properly groomed and dressed according to standards. This includes a clean uniform, nametag, and any other uniform related item.
  • Responsible to work the gangway during embarkation, as required.
  • Follows all daily, weekly and monthly stateroom, bathroom, balcony and corridor cleaning procedures to ensure standards are met; more specifically, cleans bathrooms and replenishes bathroom supplies. Cleans showers, sinks and toilet bowl. Changes towels according to the
    Save the Waves program.
  • Responsible to clean the balcony and balcony furniture according to the Housekeeping schedule.
  • Cleans carpet, upholstery, floors, walls, ceilings, draperies, windows, and room accessories to remove effects of smoke, water and other damage such as dirt, soot, stains, mildew, and excess water and moisture. Sweeps, scrubs and vacuums. Sprays or fogs carpet, upholstery, and accessories with fabric conditioners and protectors, deodorizers, and disinfectants. Dusts furniture. Washes walls, ceiling, and woodwork. Washes windows and door panels.
  • Receives guest’s laundry and dry cleaning and transports to laundry for processing. Returns cleaned laundry to the Stateroom Attendant.
  • Sorts, counts, fold, marks, and carries linens.
  • Notifies Stateroom Attendant of the malfunction of lighting, heating and ventilation equipment.
  • Maintains cleaning supplies and equipment in good working order. Requisitions supplies and equipment through Stateroom Attendant when needed. Ensures that work area is free from hazards to guests and other shipboard crewmembers.
  • Empties wastebaskets and empties and cleans ashtrays. Segregates and removes trash and garbage and places it in designated containers.
  • Familiarizes him/herself with all the staterooms collateral material, in order to replenish the Directory of Services folder during disembarkation.
  • Maintains all equipment such as vacuum cleaners, trolleys etc. in proper working condition.
  • Transports guest’s luggage to assigned areas during embarkation and disembarkation.
  • Maintains all equipment such as vacuum cleaners in proper working condition and reports to the Stateroom Attendant any malfunctioning of equipment.
  • Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crewmembers with inquiries.
Hiring Requirements:
  • Minimum of one (01) year or one (01) contract previous cleaning experience in an upscale hotel, resort or cruise line (shipboard experience preferred).
  • Knowledge of proper cleaning techniques, requirements and use of equipment.
  • Knowledge of proper chemical handling.
  • Ability to apply customer service skills, according to Company policy, when interacting with guests and coworkers.
  • Completion of high school or basic education equivalency preferred.
Physical & Language Requirements:
  • While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
  • All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
  • All shipboard employees must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
  • English proficiency: Marlins English Test result from 80% or any recognized English test result with acceptable score is required.

Cafe Attendant

From USD 771 per month

Position Summary:

Provides food service to guests in Cafe Promenade, Jade Sushi, Sorrento's and/or various venues by performing the following essential duties and responsibilities.

Hiring Requirements:

Two (02) years food and/or beverage service experience, preferably in a 4 or 5 star restaurant. Banquet experience preferred.

• Ability to distinguish soft drink varieties. • Knowledge of basic buffet food items.

• Ability to apply customer service skills, according to Royal Caribbean International’s Gold Anchor Standards, when interacting with guests and coworkers.

• Ability and willingness to perform Johnny Rockets dance routines.

• Ability to follow Ben & Jerry Ice Cream scooping and presentation procedures.

• Completion of high school or basic education equivalency preferred.

Physical & Language Requirements:

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
• Ability to speak English clearly, distinctly and cordially with guests.
• Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.

• Ability to pass ISF Marlins Test level 2.

Benefits:

• Have opportunities to be recognized, trained and promoted onboard based on your performance.
• Have opportunities to attend various training courses onboard.
• Have free accommodation, food and medical during the whole contract length.
• Travel to many attractive places around the world and make international friends.
• Work in a dynamic, multi-national, friendly, safe and professional working environment.

Security Guard

From USD 1,163 per month

Position Summary:
  • The Security Guard is responsible for the control of entry to the ship during Gangway Operations and the screening process as described in the Security Mannual in SQM. Actual times to be detailed by ships routines.
  • The Security Guard will patrol the ship during the night time hours and implement the Master's Rules and Regulations. He/she is under the supervision of the Watch keeping Officer while acting as a Response Guard or while on the ship's safety rounds. The Chief Officer Safety and/or Security Officer/Deputy Security Officer and Security Supervisor will be on call to assist him/her should an occasion arise.
Essential Duties and Responsibilities:
  • Each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and crew areas.
  • He/She shall complete the familiarization form of Chapter 2 according to the established procedures.
  • The Security Guard shall have an understanding of the Safety and Quality Management Program including responsibilities related to the Emergency Plan and Station Bill. An excellent understanding of the Master's Rules and Regulations and the Company’s Policy and a thorough knowledge of the Security manual are essential for this position.
  • The Security Guards working hours should be adjusted as appropriate to the ship's routine. He/She shall monitor the day/night security and prepare a log of activities during the night time hours for presentation to the Security Officer. The Security Officer will produce a Night Report from this log for presentation to prescribed ship's management.
  • The Security Guard shall be familiar with all duties regarding the safety rounds and the gangway security. (See Security Manual for specific instructions.)
  • The Security Supervisor shall, through his/her observations, preserve the safety of the vessel, passengers, and the crew.
  • During Safety Rounds the Security Guard shall always be alert and follow the designated procedures. He/She may be the first person to arrive at the scene of an incident or a fire, and will have to assess a situation and act accordingly until help arrives.
  • The situation will dictate any action taken by the Security Guard. In the case of a fire alarm, the Security Guard will respond immediately to the location of the alarm. He/She will then be responsible for making quick decisions based on previous instructions and experience.
  • The Security Guard shall immediately inform the Duty Officer on the Bridge and any other concerned Officer of any incident which has occurred.
  • The Security Guard shall always be alert to take emergency action with any situation. The Security Guard shall be familiar on the use and the location of all safety related equipment as outlined on the familiarization form of Chapter 2.
  • The Security Guard is otherwise instructed to be an additional spotter around the vessel for any type of problems, being passenger, crew or ship related. The Security Guard shall report immediately any unusual incidents or situations. He/She shall also report if any abuse of ship's property or abuse of Shipboard regulations takes place.
  • He/She shall be familiar with the procedures of solving passenger complaints.
  • Security Guards shall conduct frequent security inspections on the crew quarters during his/her duty hours.
Hiring Requirements:
  • Candidates are required to have four (04) years experience in at least one of the following areas; Army/Maritime/Aviation/Police or Hotel Security environment. The Security Guard should have experience in physical security with special emphasis on access control, security screening methods, security screening equipment operation and training ability (x-ray, metal detector, explosives/narcotics detection).
  • The Security Guard must have the ability to operate in a multinational environment.
  • Organizational skills combined with literacy and basic knowledge of computers is preferred for this position.
  • Candidates will hold the STCW 95 required Basic Safety Training. They will be thoroughly versed in, and familiar with, the operation and handling of all related security screening and emergency equipment used on board the ship.
  • Candidates should have prior knowledge of the ISPS code.
Language Requirements:
  • Ability to speak English clearly, distinctly and cordially with guests.
  • Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
  • English proficiency: Marlins English Test result from 80% or any recognized English test result with acceptable score is required.
  • Ability to speak additional languages such as Spanish, French, Italian, Portuguese, German or any other language is preferred.
Physical Requirements:
  • While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
  • All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.

Assistant Waiter/Waitress

From USD 877 per month

Position Summary:
  • Provides a friendly and professional service to the guests in the Restaurant and buffet area, and assists the waiter in anticipating and fulfilling the guests needs.
Essential Duties and Responsibilities:
  • Each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and crew areas.
  • Primary responsibilities include the service of beverages (non­chargeable) and bread, and the transporting of the soiled dishes from the restaurant to the galley.
  • Ensures that guests are completely satisfied with the food and service, and reports to the waiter any special requests or complaints made by the guests.
  • Reports for duty at assigned times following his/her supervisor’s instructions according to company policies.
  • Performs any additional duties required by the Restaurant Manager’s schedule.
  • Participates in training programs to develop his/her skills in preparation for future promotions.
  • Responsible for keeping his/her working section clean and tidy, following the United States Public Health (USPH)'s rules and regulations at all times.
  • Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crew with inquiries.
Hiring Requirements:
  • Minimum of three (03) years experience in a food preparation/service position in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
  • Completion of high school or basic education equivalency required.
  • Ability to analyze and interpret documents such as recipes and manuals.
  • Ability to calculate figures and amounts such as discounts, interest, commissions, tips, proportions, percentages.
  • Ability to solve practical problems and deal with a variety of variables. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. 

Physical & Language Requirements:

  • While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
  • All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
  • Ability to speak English clearly, distinctly and cordially with guests.
  • Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
  • English proficiency: Marlins English Test result from 80% or any recognized English test result with acceptable score is required.

3rd Cook Pastry

From USD 796 per month

Position Summary:

Handles and prepares food for service to passengers and crew according to the established menus and recipes.

Hiring Requirements:

• Basic knowledge of Public Health and Sanitation regulations and procedures.

• Basic Culinary Education from Hotel or Culinary School, preferably with extra courses specialized on pastry.

• Required to speak, read and write in English in an Advanced level in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms.

• Marlins English Test result from 80% or any recognized English test result with acceptable score is required.

Previous Experience and Skills:

Minimum of one (01) year experience as 3rd Pastry onboard Cruise Ships or in the Hotel Catering.

Basic Knowledge of Pastry preparation.

Ability to weigh, measure, and mix ingredients according to recipes.

Ability to mixes ingredients to form dough or batter by hand or using electric mixer.

Ability to cuts, peels, and prepares fruit for pie filling.

Ability to substitute for or assist other pastry cook during emergencies or rush periods.

Ability to adjust to work in a multinational environment.

Flexibility.

Ability to operate equipment and machines in correct way.

Ability to work in a fast paced environment.

Ability to read and understand company standard recipes.

Ability to understand and comply with company standards.

Ability to adapt fast to new procedures and systems.

Ensure to following the instruction given by the Pastry Chef.

Physical Requirements:

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.

Benefits:

• Have opportunities to be recognized, trained and promoted onboard based on your performance.
• Have opportunities to attend various training courses onboard.
• Have free accommodation, food and medical during the whole contract length.
• Travel to many attractive places around the world and make international friends.
• Work in a dynamic, multi-national, friendly, safe and professional working environment.

3rd Cook Baker

From USD 796 per month

Position Summary:

Handles and prepares food for service to passengers and crew according to the established menus and recipes.

Hiring Requirements:

• Basic knowledge of Public Health and Sanitation regulations and procedures.

• Basic Culinary Education from Hotel or Culinary school, preferably additional course with subject Bakery products.

• Required to speak, read and write in English in an Advanced level in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms.

• Marlins English Test result from 80% or any recognized English test result with acceptable score is required.

Previous Experience and Skills:

• Minimum of one (01) years’ experience as 3rd Baker onboard Cruise Ships or in the Hotel Catering.

• Basic Knowledge of Baker preparation.

• Ability to weigh, measure, and mix ingredients according to recipes.

• Ability to mixes ingredients to form dough or batter by hand or using electric mixer.

• Ability to roll and shape dough, using rolling pin and ability to cut dough in uniform portion with knife, divider or cookie cutter.

• Ability to substitute for or assist other bakers during emergencies or rush periods.

• Ability to replace the second baker for short period.

• Ability to adjust to work in a multinational environment.

• Flexibility

• Ability to operate equipment and machines in correct way.

• Ability to work in a fast paced environment.

• Ability to understand and comply with company standards.

• Ability to adapt fast to new procedures and systems.

• Ensure to following the instruction given by the Head Baker.

Physical Requirements:

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.

Benefits:

• Have opportunities to be recognized, trained and promoted onboard based on your performance.
• Have opportunities to attend various training courses onboard.
• Have free accommodation, food and medical during the whole contract length.
• Travel to many attractive places around the world and make international friends.
• Work in a dynamic, multi-national, friendly, safe and professional working environment.

Position summary, Hiring requirements, Physical requirements and Previous experience & skills

3rd Cook Baker

Stateroom Attendant

From USD 1,160 per month

Position Summary:
  • Maintains an assigned section maximum up to 23 guest staterooms and corridors in a clean and orderly manner by performing the following essential duties and responsibilities.
Essential Duties and Responsibilities:
  • Each housekeeping shipboard employee reports to their workstation assignment on time and properly groomed and dressed according to standards. This includes a clean uniform, nametag, and any other uniform related item.
  • During embarkation, greets the guests of their assigned sections and introduces him/herself. Explains stateroom amenities and lay out including mini bar, interactive system and all available services onboard ship. Describes his/her function including duty hours and other available room services. May be assigned to the gangway to greet guests, if needed.
  • Follows all daily, weekly and monthly stateroom, balcony and corridor cleaning procedures to ensure standards are met.
  • Responsible to make beds according to the Save the Waves program.
  • Supervises the Assistant Stateroom Attendants who is responsible for cleaning bathrooms and replenishing bathroom supplies and towels. Inspects work areas with entry-level staff to ensure USPH guidelines are met. Provides guidance, instruction and demonstrates cleaning techniques to entry-level staff to meet requirements.
  • Cleans walls, ceilings, draperies, windows, and room accessories to remove effects of smoke, dust, water and other damage such as dirt, soot, stains, mildew, and excess water and moisture. Sprays or fogs carpet, upholstery, and accessories with fabric conditioners and protectors, deodorizers, and disinfectants. Dusts furniture. Washes walls, ceiling, and woodwork. Washes windows and door panels.
  • Replenishes daily supplies such as drinking glasses, ice, soap, amenities, mineral water, stationary supplies and mini bar supplies.
  • Receives guest’s laundry and dry cleaning and transports to laundry for processing. Returns cleaned laundry to guest's stateroom and presents laundry bills.
  • Delivers room service to guest staterooms as requested.
  • Notifies management of the malfunction of lighting, heating and ventilation equipment.
  • Maintains cleaning supplies and equipment in good working order. Requisitions supplies and equipment when needed. Ensures that work area is free from hazards to guests and other shipboard crewmembers.
  • Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crewmembers with inquiries.
Hiring Requirements:
  • Minimum one (01) to two (02) years previous cleaning experience in an upscale hotel, resort or cruise line (shipboard experience preferred).
  • Knowledge of proper cleaning techniques, requirements and use of equipment.
  • Knowledge of proper chemical handling.
  • Ability to apply customer service skills, according to Company policy, when interacting with guests and coworkers.
  • Completion of high school or basic education equivalency preferred.
Physical & Language Requirements:
  • While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
  • All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
  • All shipboard employees must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
  • English proficiency: Marlins English Test result from 80% or any recognized English test result with acceptable score is required.

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