PT. Ratu Oceania Raya was established on October 1st 2007, by Mr Deddy Herfiandi, a long time seasoned veteran of both the cruise line and hospitality industries. Deddy, Managing Director of Ratu Oceania Raya, has worked for many of the leading hotels in Indonesia, including Sheraton and Hilton, where he held senior managerial positions within the Food and Beverage departments.
Ratu Oceania Raya, with its headquarter office in Bintaro, Tangerang, has since grown in stature from its inception and has become a well recognized provider of qualified individuals to both major cruise lines and land based positions abroad. They also have an office in Bali, with future plans for offices in Yogyakarta, Bandung, Medan and Makassar.
Great Vacations begin with Great Employees! Are you ready for a rewarding challenge? Do you want to earn a competitive salary? Interested in taking your career to the next level? Come and join our shipboard team today!
We are presently hiring for the following positions:
Butcher (Sous Chef,CDP,DEMI CHEF,COMMIS) (Overseas on Cruise Ship)
Requirements:
* Candidate must possess at least a SMU, any field.
* Fluent in English
* At least 1 year(s) of working experience in the related field is required for this position.
* Preferably Senior Staffs specializing in Hotel Management/Tourism Services or equivalent.
* Full-Time positions available.
Chef De Partie
(Aceh, Bali, Bangka Belitung, Banten, Bengkulu, Gorontalo, Jakarta Raya, Jambi, Jawa Barat, Jawa Tengah, Jawa Timur, Kalimantan Barat, Kalimantan Selatan, Kalimantan Tengah, Kalimantan Timur, Lampung, Maluku, Maluku Utara, Nusa Tenggara Barat, Nusa Tenggara Timur, Papua, Riau, Sulawesi Selatan, Sulawesi Tengah, Sulawesi Tenggara, Sulawesi Utara, Sumatera Barat, Sumatera Selatan, Sumatera Utara, Yogyakarta)
Responsibilities:
* In accordance with Celebrity Cruises'Pillars of Safety, Service and Style, as well as through Celebrity Connections, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and Celebrity Family Member (CFM) areas.
* Will be assigned a station in the hot galley by the Executive Chef that can be changed from time to in order to get familiar with the various tasks in the assigned area.
* Assists with the transportation of food items from the main stores to the galley.
* Duties include the cleaning and sanitizing of his/her working area and working utensils following the United States Public Health rules and regulations and all times.
* Will be assigned from time to time in an early standby in the galley for USPH purpose or helping in the breakfast service.
* Will be assigned from time to time for late duty in the midnight buffet service.
* Is aware of, and/or acquires the necessary knowledge to comply with the ship's standard operation, in order to assist guests and CFMs with inquiries.
* Attends meetings, training activities, courses and all other work-related activities as required.
* Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
Requirements:
* Minimum of two years experience in a food preparation position in upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
* Completion of high school or basic education equivalency required.
* Ability to analyze and interpret documents such as recipes and manuals.
* Ability to calculate figures and amounts such as discounts, interest, commissions, tips, proportions, percentages.
* Ability to solve practical problems and deal with a variety of variables. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
Sous Chef
(Aceh, Bali, Bangka Belitung, Banten, Bengkulu, Gorontalo, Jakarta Raya, Jambi, Jawa Barat, Jawa Tengah, Jawa Timur, Kalimantan Barat, Kalimantan Selatan, Kalimantan Tengah, Kalimantan Timur, Lampung, Maluku, Maluku Utara, Nusa Tenggara Barat, Nusa Tenggara Timur, Papua, Riau, Sulawesi Selatan, Sulawesi Tengah, Sulawesi Tenggara, Sulawesi Utara, Sumatera Barat, Sumatera Selatan, Sumatera Utara, Yogyakarta)
Responsibilities:
* 1. In accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, as well as through Celebrity Connections, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and Celebrity Family Member (CFM) areas.
* 2. Directs, coaches, supports, supervises and evaluates (in conjunction with the Executive Chef/Chef) the performance of all direct reports.
* 3. Each Sous Chef will be assigned schedule an area of the galleys by the Executive Chef/Chef and will be held accountable for the expected results.
* 4. Works very closely with the Assistant Food Manager in order to accomplish tasks related to equip- ment control and maintenance, as well as USPH rules and regulations training and reinforcement.
* 5. Works with the Chef to establish work schedules for all Cooks.
* 6. Monitors all Cooks’ working hours and completes report of overtime for payroll purposes.
* 7. Must be knowledgeable about the established quality standards and company policies in order to supervise his/her staff.
* 8. Has thorough knowledge of the United States Public Health rules and regulations and ensures they are followed throughout the entire operation on a daily basis.
* 9. Ensures the galley cleaning schedule established by the Executive Chef/Chef is followed by everyone after each service, exercising proper methods to minimize equipment damages.
* 10. Responsible for the control and maintenance of all equipment distributed to the Cooks that need to be cleaned and sanitized after each service and returned to the Chef’s Office.
* 11. Ensures that all Cooks are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must conform to company policy.
* 12. Ensures the galley is prepared for announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.
* 13. Provides proper training for the new CFMs and follows up on their progress.
* 14. Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the corporate office.
* 15. Communicates daily with the Provision Master and the Food and Beverage Computer Operator to determine product availability and current food cost.
* 16. Monitors the food production and records the leftover covers using the provided forms.
* 17. Collects and all the daily re-caps compiled by the Heads of the Sub-Departments for final review and Ex. Chef approval prior delivery to the Food and Beverage Controller.
* 18. Controls and provides daily food requisitions to the Provision Master for the next day’s preparation according to the Executive Chef/Chef forecast.
* 19. Ensures that the Cooks from the storeroom to the galleys observe the company’s rules and regulations regarding proper transport of all provisions.
* 20. Actively supervises the preparation and presentation of luncheon and midnight buffets and is physically present during their service. Duties may include the supervision of the afternoon tea time.
* 21. Responsible for the breakdown of buffets and food lines giving clear instructions as to what food should be kept and what should be disposed of.
* 22. Responsible for the set up of the food line for the restaurant personnel, ensuring that there is enough variety and quantity.
* 23. Issues requisitions for all the catering equipment necessary for the smooth running of the operation.
* 24. Ensures that the HACCP program is carried out correctly.
* 25. Must be present in an early standby each time the ship is subject to a USPH inspection.
* 26. Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week and supporting documentation as outlined in SQM.
* 27. Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and CFMs with inquiries.
* 28. Attends meetings, training activities, courses and all other work-related activities as required.
* 29. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
Requirements:
* Minimum of five years experience as a cook tournant/sous chef in an upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred).
* Very strong management skills in a multicultural and dynamic environtment.
* Very strong communication, problem solving, decision making, and interpersonal skills.
* Superior customer service, teambuilding and conflict resolution skills.
* Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
* Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
* Intermediate computer software skills requires.
* Posses a good understanding of basic accounting principles such as numbering flow, "Debits / Credits", adjusting entries and corrections.
* Ability to write reports and bussiness correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office.
All Candidates will be based working Overseas on Cruise!!!!
if you are interested in working for one of the largest cruise lines in the world, Royal Caribbean and Celebrity Cruises is the place for you! We are expanding tremendously and currently offer one of the most attractive compensation packages within the cruise line Industry. Do you posses excellent communication and customer service skills? Are you looking for professional growth and international exposure?
This is the time for you to apply. Submit your detailed and updated resume today to the hiring partner below:
PT Ratu Oceania Raya
Bintaro Trade Centre, Blok C.2 No.12
Sektor 7, Bintaro Jaya
TANGERANG 15224
PT Bank Danamon Indonesia Tbk (Danamon) is the second largest private national bank and the fifth largest commercial bank in Indonesia, with a 5% share of the domestic system loans and deposits. Danamon has the widest geographic distribution network of all Indonesian banks with 500 branch offices, 790 ATMs and is well-supported by more than 17,000 employees. Danamon is recognized as Indonesia's leading SME and consumer bank and also serves corporate and institutional customers across Indonesia. Bank Danamon Indonesia as one of the leading bank in Indonesia is currently searching for a highly qualified professional with proven track record of achievements to take on this challenging role to sustain and prolong its competitive position in the market as:
