The FOOD STOREKEEPER is responsible for ensuring that the kitchen has sufficient supply of ingredients, equipment and other kitchen supplies to run thousands of meals daily. They must ensure that shelves and inventory storage areas are organized and stocked properly with space efficency, using technicques such as FIFO (first in, first out) and others to avoid waste. The ideal candidate has prior storage, warehouse / inventory management experience and can carry high weight boxes, lift them to stock shelves or move boxes around the ship from main galley reception to each proper storage facility.

The DEMI-CHEF-DE-PARTIE (DCDP) is responsible for assisting the Chef-de-Partie in overseeing a specific section of the kitchen and ensuring that high quality food is produced. Usually the DCDP have managed a team of 5-10 other cooks and can teach and train other entry level staff.

The COOK PASTRY is responsible for producing all pastry and dessert items onboard, for guests and crew. Many special celebrataions may happen onboard, and decoration creativity is an asset.

The COOK - BUTCHER is responsible for preparing, washing, cutting all types of meat onboard. This candidate musty have worked previously as a butcher and must manage sharp knives safely and accurately for the different types of cut, as requested by the Chefs of Cuisine, based on the menu of the day. Understanding of safely handling meat and hygiene protocols is necessary, as well as temperature needed to avoid food contamination.

The COOK - BUTCHER is responsible for preparing, washing, cutting all types of meat onboard. This candidate musty have worked previously as a butcher and must manage sharp knives safely and accurately for the different types of cut, as requested by the Chefs of Cuisine, based on the menu of the day. Understanding of safely handling meat and hygiene protocols is necessary, as well as temperature needed to avoid food contamination.

The COOK - BAKER is responsible for producing all baked goods, such as breads, pastries and cakes for guests and crew. Candidate must have prior experience working as Baker on land or onboard and demonstrate minimum understanding of ingredients, utentisles and basic recipes.

The COMMIS are also known as Cooks, the entry-level kitchen position. Responsible for supporting the basics of cooking and assisting the DCDP and CDP in producing high quality food. Must have knowledge of USPH and high standards of cleaning and sanitazion in the kitchen, safety protocols when touching and handling food and utensiles, must know how to properly manage knives and knowledge of proper temperatures for differnet types of ingredients.

The CHEF-DE-PARTIE (CDP) is responsible for overseeing a specific section of the kitchen, such as sauté, grill or pastry, ensuring that high quality food is produced. Usually the CDP has some supervisory experience, managing a team of 10+ cooks in that section and producing large amounts of qualify food under the Sous Chef supervision.

A BARTENDER is responsible for preparing the drinks to customers at the bars or the orders that Bar Servers will deliver to the guests in differnet venues. They must have knowledge of a variety of spiritis and international cocktail recipes and be able to mix drinks quickly and accurately. Often the most expert will be able to perform at the bar, throuwing glasses to the air and "putting a show" fun to watch. Some Bartenders also are experienced in "flambe" techniques, known as Flair Bartenders.

A BARISTA is responsible for making and serving coffee and other specialty drinks in the bar areas. They must have knowledge of different brewing methods and be able to make a variety of coffee drinks, including differnet designs. Usually they also serve cakes and other pastry with the coffee drinks and collect payments from the guests.