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ASSISTANT MAITRE D'HOTEL

Assists the Maitre d’Hotel with safe management of all food outlets

Reports to Maitre d’Hotel

Accommodation - Shared

Assigned Mess - Petty Officer Mess

Contract duration - 7 months

ASSISTANT MAITRE D'HOTEL

Assists the Maitre d’Hotel with safe management of all food outlets

Reports to Maitre d’Hotel

Accommodation - Shared

Assigned Mess - Petty Officer Mess

Contract duration - 7 months

Description

Assists the Maitre d’Hotel with safe management of all food outlets

Reports to Maitre d’Hotel

Accommodation - Shared

Assigned Mess - Petty Officer Mess

Contract duration - 7 months

Main Function

The prime job of the Asst. Maitre d’ Hotel is to assist the Maitre d’ Hotel to apply all established policies and procedures to comply with USPHS requirements and to provide excellent and consistent service to guests through close supervision and practical, good, clear management in all food outlets.

Qualifications

Fluent in oral and written English not lower than B2

Ability to speak, read and write in any major other languages (German, Spanish, Portuguese, French, etc.) is considered as a major advantage

Minimum of three years in Restaurant service, preferable the majority of that time on Cruise Ships.

Proven ability to work and (where necessary) supervise in a harmonious and productive 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

Vacination certificates (Covid-19, Yellow fever, MMRV)

MAIN RESPONSIBILITIES

To inspect all restaurant service stations for cleanliness and correct mis-en-place before and after every meal.

To comply with USPHS procedures, training and self-inspections, whether or not the vessel is trading in USPHS-regulated areas).

To assist the Maitre d’Hotel to provide familiarization and training for new crew members as soon as possible after they embark.

To assist the Maitre d’Hotel (or deputise for him) in the operation of Dining Table reservations during check-in.

To actively supervise the food and wine service offered by all Waiters and Asst. Waiters as required by Guests.