Stewardess Couple
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This job expired on 29/02/2012 | Job posted by Natives Placement Service |
Job details
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Job Description
Couple position available onboard a Boat for the Summer.Great opportunities starting in March - qualifications and experience necesary!
Please click the apply button with both CV's attached to one document, and we will be in contact soon.
Both descriptions can be found below -
Job Title & Location: Chef, based on the vessel . Guides: Captain & Director of
Hospitality
Job Purpose: The Chef should help the Captain to deliver enjoyable cruise holidays. This will involve
preparation & presentation of all meals, washing up pots & pans, keeping the Galley clean & tidy &
maintaining high standards of food hygiene. Passenger satisfaction with their meals is of paramount
importance. The Director of Hospitality will provide technical guidance.
Working Hours: Seasonal, 50 hrs over 6 days/week for 26 weeks. Holidays 28 days pa pro-rata
Area of Responsibility - Food Preparation
Task Standard Required
Prepare all meals to standard & on time.
Prepare special diet' meals as required
To menu specifications, portion sizes & timings
in Operations Manual.
Present all food on plates or buffet counter to
look delicious & appetising
As per Operations Manual
Ensure all preparation & cooking procedures
deliver safe & hot hot food, cold cold food.
As per Operations Manual & standard food
hygiene regulations
Minimise food wastage. Prepare to accurate volume requirements,
recycle unused ingredients where safe
Area of Responsibility -Cleaning & Food Hygiene
Task Standard Required
Wash up all pots & pans, keep Galley clean &
tidy.
As per Operations Manual & ensure crew
entering Galley maintain the same standards
Ensure all foods are stored, day/spot labelled,
defrosted and handled safely
As per Operations Manual & standard food
hygiene regulations.
Keep catering waste in correct bins & dispose
of it promptly at appropriate moorings
As per Operations Manual. No open waste in
Galley, food & packaging waste in correct bins.
Keep Food Safety Manual up to date Enter daily records & readings as appropriate
Area of Responsibility - Stock Control
Task Standard Required
Count food stocks weekly, place all food orders
in conjunction with Hospitality Director
Frozen/perishable stocks to par of one week,
dry goods to one week or pack size minimums
Rotate stocks to ensure usage before expiry
dates. Remove any time expired stock
FIFO principles, minimal wastage, record
essential wastage.
Order ancilliary galley & domestic supplies in
conjunction with the steward/ess
All to Par levels as per Operations Manual.
Receive new stocks of food & domestic
supplies & store away
Vessel is restocked quickly and safely,
preferably when passengers are not aboard
Area of Responsibility - Health, Safety & Others
Task Standard Required
Learn & adhere to Health & Safety standards at
all times, especially regarding kitchen practice
As per H & S & Food Hygiene manuals.
Ensure crew entering Galley do the same.
Assist the captain in emergencies, take part in
regular emergency drills
As per Operations Manual, Emergency
Procedures & as directed by Captain
Keep a high standard of personal hygiene and
appearance. Keep personal effects & cabin tidy
Wash regularly, stay in neat & clean uniform
while on board, keep cabin tidy
Handle & manage passenger comments &
complaints
Receive, manage & report all complaints as per
Operations manual
Assist in any other ways that the Captain or
Senior Company management requires
Job Title & Location: Steward/ess, based on the vessel Guide: Captain of the Vessel
Job Purpose: The Steward should assist the Captain to deliver a safe, comfortable & enjoyable cruise
holiday to all our passengers. This will involve service of meals, clearing away & washing up, tidying cabins
and looking after passengers at all times. Comfort of the passengers is of paramount importance.
Working Hours: Seasonal, 48 hrs over 6 days/week for 30 weeks. Holidays 28 days pa pro-rata
Area of Responsibility - Food & Drink Service
Task Standard Required
Assist the Chef to prepare & present meals.
Lay out dining tables for each meal
As required by the Chef, Operations Manual
and standard food safety precautions.
Take food orders and serve meals at meal
times. Clear away & wash up.
Orders filled accurately, service is quick and
friendly. Clear without spillage.
Serve drinks and take payments at the bar.
Wash up glasses and clean bar area regularly.
As per Operations Manual. Serve to high
standard, no cash shorts. Bar is clean & tidy.
Help other crew to receive new stocks of food,
drink & domestic supplies & store away
Vessel is restocked quickly and safely,
preferably when passengers are not aboard
Area of Responsibility -Cleaning & Cabin Comfort
Task Standard Required
Clean guest cabins daily. Wash & dry
passenger & kitchen towels as necessary.
Cabins cleaned to the standards in Operations
Manual. Clean tea towels always available
Tidy, dust, polish & vacuum internal public
areas regularly
Maintain 4-Star' standards of cleanliness
Help to keep kitchen and food storage areas
clean & tidy at all times
Galley is clean, food is stored as per Chef's
instructions & Operations manual.
Help to strip cabins at end of every cruise,
ready for contract cleaning
Remove all bedding & towels to laundry bags,
clear all waste from cabins
Area of Responsibility - Health, Safety & Others
Task Standard Required
Learn & adhere to Health & Safety standards at
all times
As per H & S Manual, especially regarding
tidiness, cleanliness & food hygiene.
Assist the captain in emergencies, take part in
regular emergency drills
As per Operations Manual, Emergency
Procedures & as directed by Captain
Assist passengers during boarding,
disembarkation and at all times on board.
Carry bags & assist passengers to move around
the vessel safely.
Keep a high standard of personal hygiene and
appearance. Keep personal effects & cabin tidy
Wash regularly, stay in neat uniform while on
board, keep cabin tidy
Handle & manage passenger comments &
complaints
Receive, manage & report all complaints as per
Operations manual
Assist in any other ways that the Captain or
Senior Company management requires
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