International Services

Recruiting agency

THE HUMAN SOURCE

Available positions

Maître d'hôtel Remy

Remy Maitre dHotelIn the Gastronomic restaurant Remy, he/she is responsible of the Front of House management. He/She ensures the guests satisfaction. He/She organizes training sessions for the Front of house crew. 

Demi Chef de Rang Remy

cdr remyIn the Gastronomic restaurant Remy, he/she is responsible of setting-up the dining room. He/She assists the Chefs de Rang Remy during the service.

Chef de Rang Remy

remy demicdrIn the Gastronomic restaurant Remy, he/she is responsible of setting-up the dining room. He/She presents the menu to the guests and make sure that the service meets the requirements of the most renown gastronomic restaurants.

Sommelier Remy

sommelier remyIn the Gastronomic restaurant Remy, he/she makes sure that the wine service respects the high standards of the restaurant. He/She helps the guests to pair food and wine during their dinner. 

Executive Sous Chef Remy

exec chef remIn the Gastronomic restaurant Remy,  he/she makes sure that all plates leave the kitchen with the best quality ever and is reponsible of the kitchen staff (8/9 people). 

Chef Remy

remy chefIn the Gastronomic restaurant Remy, he/she trains the kitchen staff and makes sure that all recipes of the restaurant are respected at all time. He/She motivates the team to always give the best of themselves. 

Demi Chef de Partie Remy

remy cdpIn the Gastronomic restaurant Remy, he/she prepares the meat, fish, seafood and vegetables and follow the directions given by the Chef de Partie Remy.

Chef de Partie Remy

demichefIn the Gastronomic restaurant Remy, he/she is in charge of preparing the dishes and preparing the plated according to the instruction received from the Chef Remy. He/She makes sure that the hygiene rules and USPH regulations are respected.

Pâtissiers Remy

pastry remyIn the Gastronomic restaurant Remy, he/she is in charge of the dessert preparation and makes sure that the high standard quality of the restaurant and hygiene rules are respected.,

Food and Beverage Manager

FB manager

He/She is responsible for the overall supervision of the ship’s food and beverage operations, including room service and crew meals. 

Restaurant Manager

Dining Room ManagerHe/She manages all restaurants, buffets and all food service onboard, with the goal of achieving total guest satisfaction while keeping his managers updated regularly.

Maître d’Hôtel

remy maitreHe/She is in charge of day to day restaurant operation and any special events within the restaurant. He/She organizes and provide training sessions for the crew.

Sommelier

Remy Sommelier

He/She reconciles on a daily basis the sales of all wine stewards to inventory consumption and maintains the integrity of the wine stand. He/She must be able to analyze and interpret procedure manuals and memos, technical procedures or governmental regulations. 

Restaurant Server

Palo ServerHe/She serves guests, describes menu items and their ingredients, makes recommendations and supervises assistant servers and busboys assigned to their station. He/She is also in charge of the wine service and recommendations.

Assistant Restaurant Server

Dining Room ServerHe/She assists restaurant servers in food and beverage service and serve passengers as directed by Restaurant Servers during Breakfast, Lunch and Dinner.

Bar Manager

Bartender - OGillsHe/She ensures smooth and efficient operation of all bar service outlets with the goal of achieving total guest satisfaction.

Bartender

Bartender - SkylineHe/She prepares cocktails and alcoholic beverages. Also responsible for keeping work stations clean, orderly, and properly set.

Bar Server

Beverage Server - FunnelHE/She is responsible for drink service in lounges, at pool areas and dining rooms.  Also responsible for keeping work stations clean, orderly, and properly set.

Executive Chef

Remy ChefHe/She ensures smooth and efficient operation of the entire Galley Department in line with the company's rules and regulations. He/She makes sure that the food preparation is done according to the recipe book and U.S.P.H. standards.

Chef de Partie

Palo Chef Assistant

He/She performs basic working functions within galleys and presentation/set-up of buffets. He/she maintains the line’s high culinary standard.  He/She supervises Demi Chef de Partie and Commis de Cuisine. 

Head Baker

Pastry ChefHe/She ensures effective operation and control of the bakery shop. He/She supervises all baking assistants and is responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus.

Pastry Chef

thumb Pastry ChefHe/She supervises the pastry production on board and manage the pastry crew. He/She makes sure that the Hygiene rules and safety process are respected and followed at any time.  

Hotel Manager

hote managerHe/She must make sure that all passengers are satisfied with the services received on board. He/She is responsible of all the F&B and Hospitality departments to make sure they run smoothly.

Assistant Guest-Service Manager

Guest Services HostessHe/She manages Concierges, Receptionists and Guest Services Hosts/Hoestesses and make sure that they all work in collaboration. He/She preparer the plannings of the different teams and is also in charge of solving any issue the passengers may have. 

Receptionist

Guest-ServicesHe/She is responsible of the reception desk. He/She is in charge of the Check in and Check out,  provides general information and is responsible of solving problems of the guests and dealing with complaints.

Cabin Steward / Stewardess

Second Housekeeper and Stateroom HostessHe/She is in charge of the daily cleaning of the passenger's cabins. He/She is responsible to pick up, count and sort the laundry in the cabin and brings it to the laundry team.

 

Gift Shop Attendant

Merchandise HostessHe/She is in charge of Merchandise sales to onboard guests in fixed and mobile retail locations. He/She maintains fully stocked shelves in all merchandise locations and is also in charge of ensuring sales targets are met or exceeded.

 

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