2 – Fitters — $1600.00
2 – Carpenters — $998.00
2 – Tilers- $998.00
1 – Plumber- $1515.00
1 – Electrician- $1304.00
2 – O.S. deck crew- $998
1 – Fireguard – $1800.00

They should have all courses and if possible visa c1d too.
° Deck or Engine Rating rank Certificate, —
° Passport including expiration date, —
° Seaman’s book of national country with entries and discharges and expiration page, —
° USA C1/D if possible,

All STCW mandatory certificates as per Code and MLC2006.
° Personal Survival Techniques course A-VI/1-1, —
° Fire Prevention & Fire fighting course A-VI/1-2, —
° Elementary First Aid course A-VI/1-3, —
° Personal Safety & Social Responsibilities course A-VI/1-4, —
° Crowd/Crisis Management course reg. A-V/2 (new), —
° Proficiency in Survival Craft, Rescue Boats and Fast Rescue Boats reg. VI/2 course,
° Ship Security Awareness VI/6 for all crew (new); —
° Advance firefighting — reg. VI/3 course,
° two letters of reference; —
° Police clearance record letter,
° Any other extra certificate you may have such as Welding, Pollution, Vessel Sanitation, United States Public Health, Pest Control etc., —
In the event you are chosen for a position you must do a Medical and Dental examination showing that you are fit for sea-going employment and yellow fever vaccination and yellow card,
In the event you are chosen for a position you must fill out a SEAPAY form.
In the event you are chosen Seaman’s book of Panama flag of the vessel is required if you do not have one it can be process while onboard by paying the Panama fee from your salary,

Registered owner from USA
Ship manager/Commercial manager from USA
ISM Manager from USA

Builder: Aalborg Værft, Ålborg, Denmark
Cost: $100 million
Launched: 31 October 1980
Acquired: 4 December 1981
In service: 16 January 1982

General characteristics (as built)
Type: Cruise ship
Tonnage:
36,674 GT
6,654 DWT
Length: 204.76 m (671 ft 9 in)
Beam: 26.45 m (86 ft 9 in)
Draught: 7.00 m (23 ft 0 in)
Installed power:
2 × Sulzer 7RND68M
19,570 kW (combined)
Propulsion: Two propellers
Speed: 21 knots (39 km/h; 24 mph)
Capacity: 1,422 passengers
Crew: 550

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Registered owner from USA
Ship manager/Commercial manager from USA
ISM Manager from USA

Builder: Aalborg Værft, Ålborg, Denmark
Cost: $100 million
Launched: 31 October 1980
Acquired: 4 December 1981
In service: 16 January 1982

General characteristics (as built)
Type: Cruise ship
Tonnage:
36,674 GT
6,654 DWT
Length: 204.76 m (671 ft 9 in)
Beam: 26.45 m (86 ft 9 in)
Draught: 7.00 m (23 ft 0 in)
Installed power:
2 × Sulzer 7RND68M
19,570 kW (combined)
Propulsion: Two propellers
Speed: 21 knots (39 km/h; 24 mph)
Capacity: 1,422 passengers
Crew: 550

RESTAURANT SUPERVISOR JOB DESCRIPTION
M.V. Ocean Dream – Peace Boat Maritime Holdings Group 2017
Position: Restaurant Supervisor
Reports to: Restaurant Manager
Job scope: Assisting the Restaurant Manager to ensure that food service is carried out in an efficient and professional manner in the following dining areas:
➢ Passenger Main Dining Room
➢ Lido and Panorama Buffet
➢ Officer Mess, Crew Mess, Senior’s Officers Mess
➢ Any other food related activity
Main tasks:

Personnel and Service
• Ensures that Company’s standards are met.
• Conducts training to ensure that staff applies the standard of service according to company and to the Restaurant Operations Manual procedures.
• Checks and inspects the Food Service Attendants and Food Service Assistants as they come into the dining room to ensure that they have showered, shaved and have a clean well pressed uniform.
• Checks all Food Service Attendants’ and Food Service Assistants’ working stations for cleanliness before and after every meal.
• Ensures that Food Service Attendants’ and Food Service Assistants’ side duties are carried out correctly.
• Ensures that all VSP guidelines for personal hygiene are followed.

Equipment
• Ensures that all servicing equipment is clean and in good working order.
• Reports dining room repairs, spoilage, breakage and losses to the Restaurant Manager on a daily basis.
• Ensures the availability of stock in hand.
• Implements sanitation standards at all times.

Administration
• Keeps the Restaurant Manager informed of all problems in his section.
• Proficiently complete any side jobs and any tasks given by the Restaurant Manager.
• Coordinates with the Restaurant Manager to ensure that inventory is taken in a monthly basis or as instructed.
• Submits daily report to the Restaurant Manager.
Status: Hotel Officer – 2 Stripes

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We like to inquire on new Head Waiters that may have potential to grow within and become Restaurant Managers. Monthly wage: $1600

Registered owner from USA
Ship manager/Commercial manager from USA
ISM Manager from USA

Builder: Aalborg Værft, Ålborg, Denmark
Cost: $100 million
Launched: 31 October 1980
Acquired: 4 December 1981
In service: 16 January 1982

General characteristics (as built)
Type: Cruise ship
Tonnage:
36,674 GT
6,654 DWT
Length: 204.76 m (671 ft 9 in)
Beam: 26.45 m (86 ft 9 in)
Draught: 7.00 m (23 ft 0 in)
Installed power:
2 × Sulzer 7RND68M
19,570 kW (combined)
Propulsion: Two propellers
Speed: 21 knots (39 km/h; 24 mph)
Capacity: 1,422 passengers
Crew: 550

Head Waiter / Chef de Rang Job Description and Duties:

Cruise ship head waiter
— Reports to the ship’s Assistant Restaurant Manager and to the Maitre D’ and directly supervises, trains and monitors the performance of the subordinate F&B positions assigned to his/ her work station — Waiter / Waitress and Assistant Waiter / Waitress

— Ensures that all tables within his/ her section are set on time with the appropriate china, silverware, glassware and linen

— Assist subordinate staff in setting tables in cases of time constraints or temporary personnel shortages

— Mentors, develops and provides on-the-job training to new recruits in order to improve their current performance allowing them to gain skills and abilities for future advancement

— Responsible for notifying the Restaurant Manager/ Maitre D’ of any cases of disciplinary actions or poor performance

— Would escort passengers to their tables, present them the menues and suggest particular courses and wines and would kindly answer to any questions they may have regarding menu items and wine list

— Constantly observes his assigned assigned area for demanding or «difficult» passengers and works in a positive and polite manner to resolve problems

— Esures that the highest quality of food and service are offered to passengers all the time

— Supervises dining room entertainment according to established practices of the cruise line and alterations based on the specific itinerary — Pirate nights, Caribbean nights, Italian nights etc.

— Participate in rotational schedule, supervising various food outlet venues around the cruise ship — main dining room(s), 24-hour buffet or specialty restaurants

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