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BUFFET ATTENDANT

Venues - Buffet Marketplace

Accommodation - Shared

Contract duration - 7 months

BUFFET ATTENDANT

Venues - Buffet Marketplace

Accommodation - Shared

Contract duration - 7 months

Description

Venues - Buffet Marketplace

Accommodation - Shared

Contract duration - 7 months

Main Function

To provide first class food service at the outdoor (lido or poolside) buffet areas job involves a wide range of food duties including the setting up of the buffet, preparation of cutlery in rolled napkins, operating the beverage station (indoor or outdoor) and clearing tables used by Guests.

On some occasions, a full restaurant service is made at the Buffet area, in which case a Buffet Boy may be assigned a temporary position as an assistant waiter or even waiter.

To clean the buffet areas before, during and after service.

Qualifications

Fluent in oral and written English (working & Safety language of the Company)

Hotel or restaurant service experience

To satisfy the requirements of the laws of the Flag State of the Ship regarding health and physical requirements, and to have current documentation to certify that all medical requirements relating to this positions are met according to the specific requirements of the job.

Proven ability to work in a harmonious predictive team environment.

Certificates

  • National Seaman's Book
  • Basic Safety Training Certificate including Swimming & Rowing
  • Security Awareness Training for all seafarers
  • Training of Passenger Ship Personnel
  • Medical certificate including Mental Health and Drug & Alcohol Test
  • Vaccination certificates (Covid-19, Yellow fever, MMRV)
  • MAIN RESPONSIBILITIES

  • Have breakfast before the start of duty either at the buffet or in the messroom, according to your schedule.
  • Comply with Company sanitation food safety and sanitation standards at all times, Make sure that all areas around the food are clean.
  • If working as a waiter at the buffet seating area that used dishes, cutlery, cups etc are cleared from tables as soon as possible after Guests have finished with them.
  • Provide a beverage refill service from a trolley if required by the Buffet Supervisor.
  • Welcome Guests each meal times at the entrance to the buffet, and farewell them when leaving.
  • Separate all waste material into correct marked containers.
  • Where required by the Maitre d’Hotel, act as guides and escorts to show new Guests their tables in the main restaurants.
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