CRUISELINER &
HOSPITALITY CAREER

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FOOD & BEVERAGE DEPARTMENT

● Production / Galley Department

- Executive Chef

- Sous Chef

- Chef De Partie

- Demi Chef De Partie

- COMMI 1/2/3

● Restaurant Service

- Restaurant Manager / supervisor

- Service Captain

- Waiter / Waitress

● Room Service

- Room Service Manager / Supervisor

- Room Service Order Taker

- Room Service Staff

● Stores & Provisions Department

- Store Keeper / Assistant Store Keeper

- Store Man

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BAR DEPARTMENT

- Bar Manager / Supervisor / Captain

- Assistant Bar Man / waiter / Waitress

- Bar Utility

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HOUSEKEEPING DEPARTMENT

- Housekeeping Manager / Assistant Manager

- Housekeeping Supervisor (public Area / Cabin)

- Housekeeping Attendant (public Area / Cabin)

● Laundry Department

- Laundry Manager / Assistant Laundry Manager

- Laundry Supervisor

- Laundry Boy

● Uniform / Linen Department

- Supervisor

- Linen Staff

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OTHER AVAILABLE POSITIONS & DEPARTMENTS

- Sales & Retail Sales

- Pool Attendants

- Butler

- Photographer

● Beauty & Spa

- Beauticians

- Spa Therapists

- Massage Therapists

- Reflexologists

● Embarkation Department

- Embarkation Manager / Supervisor

- Embarkation Staff

● Shore Excursion Department

- Shore Excursion Manager / Supervisor

- Shore Excursion Staff

● Front Office Department

- Front Office Manager / Assistant Manager

- Front Office Supervisor / Shift In Charge

- Receptionist

● Guest Services Department

- Guest Services Manager / Supervisor

- Guest Services Staff

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CASINO & CLUB DEPARTMENT

- Club Manager / Pit Manager

- Shift Manager / Supervisor

- Dealer / Dealer Inspector

- Slot Technicians / Attendants

- Cage Cashier

● Surveillance Department

- Surveillance Manager

- Surveillance Staff

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CRUISE DEPARTMENT

- Cruise Director / Assistant Cruise Director

- Cruise Host / Hostess

- Child Care Staff

- DJ/KJ

- Musicians

- Activity Centre Staff

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CULINARY ART

- Executive Chef

- Sous Chef

- Chef De Partie

- Demi Chef De Partie

- COMMI. 1/2/3

- Butcher (COMMI. 1/2/3)

A culinary career is a great option. It is an art and a good chef is an artisté. Chefs are artisans who have to reproduce & produce one of the main necessities of life……food… day after day whilst maintaining the expected levels of taste, quality, quantity, freshness, time, hygiene and presentation. It is indeed one of the toughest jobs in the world but also the most satisfying!!

At JIH we ensure that the candidate understands the job requirements and what it entails. The basic are the most important as only then can a candidate build up a sound base for the future. You can choose from a variety of hot or cold kitchens: continental - Hot kitchen, pantry & breakfast, Bakery, Pastry & confectionery, carving & decoration and butchery.

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KITCHEN STEWARDING DEPARTMENT

- Head Steward / Kitchen Stewarding Manager

- Assistant Head Steward / Assistant Kitchen Stewarding Manager

- Stewarding Supervisor

- General Utility Staff

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BAKERY / PASTRY / CONFECTIONERY

- Chef / Assistant Chef

- COMMI. 1/2/3

INDIAN CUISINE DEPARTMENT

- Executive Chef

- Sous Chef

- Chef De Partie

- Demi Chef De Partie

- COMMI 1/2/3

The vastness of Indian cuisine encompasses a palette' that any artist will envy! Indian Cuisine is generally separate in each region and the training Includes full understanding, learning, even unlearning the regional genetic food disposition that each candidates comes with.

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Most people speak about Indian cuisine and have various ideas about it. At JIH, we respect and explore the vast variety of our foods and ensure that the basics of our culinary vastness are explained and imbedded. The cuisines include North Indian (Punjabi, Kashmiri, Pahadi etc.) South Indian (Kerala, Tamil Nadu, Andhra Cuisine etc.) East Indian (Bengali, North eastern states etc.)

Western Indian (Gujarati, Goan, Konkan, Malavani etc.) as you explore deeper you will find out that the fascination and appreciation of our country increases as we learn the reasons behind the styles and techniques.