The WAITER is responsible for serving fine-dining menu options and drinks to passengers at different venues, ensuring that they receive prompt, efficient and courteous service. The Waiters are well trained servers, who bring prior experience from 5 star hotels or other cruise lines, they work well in a team of 3-6 staff and they have extensive knowledge of International Menu and Spirits.

The SOUS CHEF is the main support to the Executive Chef in overseeing the kitchen and its staff onboard, he is the 2nd in command of the kitchen and all meals served onboard. They are responsible for ensuring that the kitchen runs smoothly and efficiently and that the food is of high quality and appearance to the guests.

A SOMMELIER is responsible for selecting and serving wine to customers in the bar or fine-dining areas. They must have knowledge of different wine regions, varieties, and pairing recommendations to ensure that inventory is sold as planed every voyage or month. He/She will work closely with the Bar Manager to ensure inventory levels are checked and that specific wines are recommended to ensure revenue targets are met as well as the proper inventory levels are properly managed.

The ROOM SERVICE ATTENDANT is responsible for delivering food and drinks to passengers’ cabins and ensuring that they receive prompt, efficient and courteous service.

PANTRY DECORATORS are responsible for creating visually appealing and appetizing food presentations. They must have a strong eye for detail and creativity in order to make the food look as good as it tastes.

PANTRY CHEFS are responsible for preparing cold dishes, such as salads and appetizers. They must have excellent organizational skills and be able to work efficiently under pressure, ensuring compliance with food preparation standards, USPH, good apperance of dishes at all times.

The MASTER CELLAR is responsible for managing the ship's wine collection, including ordering and storing wine, and ensuring that it is properly stored and served to customers. He/She are a wealth of knowledge in the WINE subject and will work very closely with the Sommeliers to ensure that inventory sales are met.

The MAITRE'D or RESTAURANT MANAGERS are responsible for overseeing all aspects of fine-dining restaurants onboard, from setting up and decorating the dining rooms to ensuring that guests have a positive dining experience. They usually will manage a large number of staff and be the main face of the fine-dining areas, also in charge of the restaurants revenue.

The HEAD WAITER is in charge of supervising the wait staff in teams of 3-4 waiters, ensuring that they provide prompt, efficient and courteous service to passengers at the fine dining venues. Candidates must have prior experience from fine-dining venues on land (5-star hotels and above), great knowledge of international cuisine menu and international beverages and wines to pair with the menus. They also assist the Restaurant Managers (Maitre D's) in menu planning, ordering and inventory management.

Responsible for maintaining the cleanliness and organization of the kitchen and dining areas, mainly equipements to USPH and HESS audit standards. They help to keep the kitchen and dining areas clean and hygienic, ensuring that all surfaces and equipment are properly sanitized on regular basis.