Practicing GCCL values; Providing professional food and beverage service for approximately 20 to 24 persons in restaurant and lounge area; Responsible for the “mise en place” and hygiene of dining room area; Good knowledge and understanding of bar and restaurant menus; Any other duties advised...

Practicing GCCL values; Responsible for daily cleaning and servicing of approximately 20 guest cabins; Responsible for cleaning public premises; Assisting with the passenger and crew laundry; Any other duties advised by Head Cabin Attendant/Hotel Manager;

Cleaning of passenger cabins and public areas; Laundry duties; Ability to operate common housekeeping equipment; Follow cleaning procedures as per HACCP;

Cleaning of passenger cabins and public areas; Laundry duties; Ability to operate common housekeeping equipment; Follow cleaning procedures as per HACCP;

Food handling and preparation as per company menu cycle and under the supervision of the designated Sous/Executive Chef; Organize and prepare mise en place; Ability to operate common kitchen equipment; Demonstrate culinary fundamentals and knife skills; Cleaning procedure as per HACCP;

Serving of 20-30 passengers with standard plate and beverages service; Organize and prepare mise en place; Ability to operate common restaurant equipment; Follow cleaning procedures as per HACCP;