Bar, Restaurant and Galley

Set sail for quality and enjoyment

In our F&B department, people from all over the world work together, dedicated to service, quality and hospitality. Every day brings new experiences, personal growth and moments when you feel that you’re making a difference.

On this website

01
A look inside our F&B department
02
Current job postings
03
Galley
04
Restaurant
05
Bar
06
Provision
07
Get to know the AIDA crew
08
More about AIDA

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Get started now!

Check out our job search now to see our current openings in the Bar, Restaurant, Galley and Provisions departments.

To the current positions

A look inside our F&B department

Watch this video to see what your future workplace on board will look like and discover the inspiring atmosphere that awaits you there.

AIDA Workplace Tour Bar, Restaurant and Galley

See the world and experience new things

You’ll only find this combination of challenging work and global travel on board. Every day brings new experiences here.

Proud of real achievement

At AIDA, we have a team of true professionals with a hands-on approach who embody precision, passion and quality. Here, hard work meets dedication and professional expertise - that’s how we ensure our guests have the best time of the year.

A career with ocean view

On board, opportunities arise through dedication, initiative and reliability. State-of-the-art equipment and a wide range of responsibilities will help you grow from day one.

Unbeatable together

F&B on AIDA means: relying on one another, facing challenges together and experiencing a true sense of community. Diversity, respect and team spirit define our daily work and make our crew strong.

On board

Assistant Bar Manager (m/f/d)

On board

Bar Manager (m/f/d)

On board

F&B Director (m/f/d)

On board

Restaurant Steward (m/f/d)

About the application process

Galley

The AIDA Galley is a modern, large-scale kitchen spread across two decks, where fresh buffets and specialty dishes are prepared daily for several restaurants. In addition, there are separate galleys for à la carte restaurants. Well-defined workflows, a high proportion of fresh ingredients and top-notch hygiene are the hallmarks of daily operations.

Our galley jobs

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Executive Chef (m/f/d)

Head of the onboard galley operations

The Executive Chef is the top culinary executive on board and shapes the entire dining experience for our guests. The Executive Chef oversees all kitchen operations, manages large international teams and ensures the highest quality, smooth operations and a clear culinary direction. The job requires fluent English and German language skills.

About the job:

In this key role, you will lead an international kitchen team of up to 400 employees. You ensure that our buffet, specialty and à la carte restaurants consistently deliver high quality in preparation, taste and presentation. With clear leadership, targeted training and extensive experience, you coordinate complex operations, optimize inventory management and budgeting and ensure efficient, structured kitchen operations. You will serve as the technical point of contact for guests with allergies and food intolerances and ensure that all hygiene, safety and environmental standards are always met. You are also responsible for reducing food waste and ensuring the consistent implementation of sustainable standards within your area of responsibility. Through your commitment to quality and your confident demeanor, you will significantly shape the overall culinary experience on board.

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Executive Sous Chef (m/f/d)

Manager, quality lead and right-hand person to the Executive Chef

The Executive Sous Chef is the key leader reporting directly to the Executive Chef. In this role, you ensure that all galley departments on board work together seamlessly and that our culinary standards are consistently upheld, from the buffet and specialty restaurants to à la carte service. In doing so, you play an important role in organizing, managing and further developing all kitchen operations. The job requires fluent English and German language skills.

About the job:

As Executive Sous Chef, you will work alongside the Executive Chef to lead a large international team and oversee the day-to-day operations of the galley. You ensure that every station operates efficiently, that quality standards are met and that the presentation of our dishes consistently meets AIDA’s high standards. A key part of your role is organizing and coordinating staff scheduling. You manage internal planning processes and ensure that all areas are optimally staffed. In addition to staff management, you coordinate production processes, monitor inventory ordering and storage and ensure the cost-effective use of supplies. You support your team through training, coaching and daily guidance and provide targeted professional development for employees. You also advise guests on allergens and food intolerances and ensure that all hygiene, environmental and safety standards are consistently adhered to. With your structured approach to work, your sense of responsibility and your service-oriented mindset, you make a significant contribution to the smooth and high-quality operation of our onboard dining services.

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Chef de Cuisine (m/f/d)

Culinary host and manager of our à la carte experiences

As Chef de Cuisine, you will oversee our à la carte and specialty kitchens and turn every meal into a special experience for our guests. You will design operational processes, lead an international team and ensure that high-quality cuisine and first-class food presentation go hand in hand.

About the job:

In this role, you are responsible for the operational processes in all à la carte and specialty restaurants and lead a team of up to 200 employees. You ensure that every dish meets our high AIDA standards in terms of quality, taste and presentation and is seamlessly integrated into the overall culinary concept on board. You are also responsible for reducing food waste and ensuring the consistent implementation of sustainable standards within your area of responsibility. You plan and coordinate production processes, oversee inventory ordering and storage, ensure the efficient use of resources and support your crew through clear guidance, training and continuous development. In addition, you provide expert advice to guests regarding allergies and food intolerances and ensure compliance with our strict hygiene, safety and environmental standards at all times. With your structured approach, commitment to quality and attention to detail, you play a key role in creating the special culinary atmosphere in our à la carte areas.

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(Jr.) Sous Chef (m/f/d)

Manager, quality assurance specialist and team mentor

As a (Junior) Sous Chef, you will support the kitchen management in the day-to-day operations of an à la carte or buffet restaurant. You will ensure that processes run smoothly, that quality standards are maintained and that your team works with passion and precision every day.

About the job:

Your role as Sous Chef

As a Sous Chef, you take on a leadership role in the overall planning and organization of an upscale à la carte or buffet restaurant. You are responsible for the flawless preparation and quality of the food, monitor food costs and optimize processes from a business perspective. You act as the Executive Chef’s deputy, lead a large international team at a high level and ensure that kitchen organization and quality standards are always in harmony. You are also responsible for reducing food waste and ensuring the consistent implementation of sustainable standards within your area of responsibility.

Your role as Junior Sous Chef

As a Junior Sous Chef, you will assist restaurant management with operational coordination and ensure that processes within your area of responsibility are organized and run smoothly. You are responsible for reducing food waste and ensuring the consistent implementation of sustainable standards within your area of responsibility. You will lead your team in day-to-day operations, monitor inventory orders and ensure that food presentation meets our AIDA standards. Your focus will be on daily operational execution and providing safe and motivating guidance to your international team.

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Junior Sous Chef Fine Dining (m/f/d)

True passion for top-notch quality

As a Junior Sous Chef Fine Dining, you will support the kitchen management team in the day-to-day operations of an exclusive gourmet restaurant on board. You will work at the highest level, help design menus and ensure that our guests enjoy an exceptional culinary experience. The job requires fluent English and German language skills.

About the job:

In this role, you will coordinate operations at the award-winning gourmet restaurant Rossini and ensure that quality, flavor and presentation meet the high standards of our fine dining concept. You will assist in leading an international team, provide technical guidance and support staff in their daily work. Additionally, you will oversee inventory ordering, storage and the efficient use of supplies. You are also responsible for reducing food waste and ensuring the consistent implementation of sustainable standards within your area of responsibility. For guests, you serve as a knowledgeable point of contact, particularly regarding allergies and food intolerances, and ensure that all hygiene, environmental and safety guidelines are followed. With your passion for high-quality cuisine, your structured approach to work and your sense of responsibility, you are both a leader and a host.

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Dietary Chef (m/f/d)

Expert in mindful dining

As a Dietary Chef, you will support our nutrition-conscious guests as well as those with allergies and food intolerances. You ensure that every dish is not only safe and suitable for consumption but also delicious and meets our high-quality standards.

About the job:

In this role, you will routinely advise nutrition-conscious guests and those with allergies and food intolerances on menu selection and prepare individual dishes fresh via front cooking. You will independently coordinate operations at your station, manage your team and ensure that all processes are implemented in a structured and efficient manner. You work to the highest quality standards and ensure that all dishes meet AIDA standards as well as the individual dietary needs of our guests. In addition, you consistently implement all hygiene, environmental and safety guidelines. With your professional expertise, creativity and sense of responsibility, you make a significant contribution to the high satisfaction of our guests.

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Chef de Partie (m/f/d)

Creator of culinary highlights

As a Chef de Partie, you are responsible for your own station in the kitchen and ensure that high-quality dishes are prepared with precision, creativity and in accordance with our AIDA standards. You work independently, confidently lead your team through daily operations and play a key role in delivering the culinary experience on board. This position requires strong German and English language skills and a passion for excellent food.

About the job:

In this position, you are responsible for preparing themed and international dishes in our à la carte or buffet restaurants. You present a variety of dishes with attention to detail and ensure that quality, taste and presentation are always on point. You will independently coordinate operations at your station, lead and motivate an international team and ensure that processes run efficiently and reliably. You are also responsible for reducing food waste and ensuring the consistent implementation of sustainable standards within your area of responsibility. With your experience, organizational skills and creativity, you will make a significant contribution to the professionalism and diversity of our onboard cuisine.

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Demi Chef de Partie (m/f/d)

Unleash your talent on board

As a Demi Chef de Partie, you’ll support your team in preparing and cooking high-quality dishes and work independently at your station. You will help ensure that our guests enjoy a diverse selection of high-quality dishes. This position requires strong German and English language skills and a passion for excellent food.

About the job:

In this role, you will prepare theme-specific dishes for our various restaurants and present international cuisine with attention to detail, both in our à la carte areas and in the high-quality buffet restaurants on board. You will work independently at your station, assist with organizing operations and ensure that quality, taste and presentation always meet our AIDA standards. You are also responsible for reducing food waste and ensuring the consistent implementation of sustainable standards within your area of responsibility.

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Culinary Administration Assistant (m/f/d)

Organization, communication and precision

As an office administrator in the kitchen department, you ensure that the administrative and organizational processes behind the scenes run smoothly. You support the kitchen team with structured work, clear processes and reliable communication. The job requires fluent German and English language skills.

About the job:

In this position, you are responsible for administrative tasks related to kitchen operations. This includes creating reports, training plans and monitoring logs and inventory records. You evaluate guest satisfaction in collaboration with the relevant departments and assist with the analysis and preparation of relevant data. You are also responsible for placing orders and handling written communication with guests and internal contacts. With your organizational skills, proficiency in MS Office and a structured approach to work, you play a key role in ensuring that processes run efficiently and that the team can focus on day-to-day kitchen operations.

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Restaurant

Look forward to one of the industry’s best and most beautiful restaurant concepts. We have 131 restaurants across our fleet. Our restaurants range in size from 24 to 850 seats and include snack bars, buffet restaurants, specialty restaurants and à la carte restaurants.

Our restaurant jobs

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F&B Director (m/f/d)

Strategic leadership role at sea

As F&B Director, you are responsible for the entire F&B department on board and ensure that processes, quality and guest satisfaction work together seamlessly at all levels. You lead a large international team and ensure that our culinary offerings operate smoothly and maintain a consistently high standard. The job requires fluent German and English language skills.

About the job:

In this position, you will coordinate and oversee all operations in the bar, restaurant, galley and provisions department. You will ensure sustainable quality management that considers guest and employee satisfaction as well as financial performance. In addition, you will lead and motivate an international team of up to 300 employees and foster successful collaboration through coaching, clear communication and structured processes. You are also responsible for reducing food waste and ensuring the consistent implementation of sustainable standards within your area of responsibility. Another key focus is the analysis of business metrics, from which you derive actionable insights, optimize processes and support strategic decisions on board. With your entrepreneurial mindset, eye for quality and service-oriented leadership style, you will significantly shape the entire dining experience on board.

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Executive Restaurant Manager (m/f/d)

Responsibility, leadership and guest satisfaction

As an Executive Restaurant Manager, you ensure that all restaurant operations on board run smoothly, efficiently and with a focus on service. You lead a large international team and ensure that our guests enjoy a special experience in every restaurant area. The job requires fluent German and English language skills.

About the job:

In this position, you oversee processes within your area of responsibility, actively support guest interactions and ensure that service quality and restaurant operations consistently meet our AIDA standards. You are responsible for staffing, shift scheduling and leading up to 200 employees through clear, structured and motivational leadership. This includes regular training sessions, performance reviews and supporting your crew in their daily operations. With your service-oriented approach, organizational skills and confident communication abilities, you make a significant contribution to guest satisfaction and the team culture on board.

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(Ass.) Restaurant Manager (m/f/d)

Organizational skills and leadership

As an (Assistant) Restaurant Manager, you will oversee all front-of-house operations at one of our restaurants and ensure that our guests enjoy a thoroughly professional and warm service experience. You will lead an international team and ensure clear processes, high quality and a guest-focused work environment. The job requires a good command of German and English.

About the job:

Your role as Restaurant Manager

As a Restaurant Manager, you take overall responsibility for the entire service operations of one of our larger or specialized restaurants. You coordinate operations with foresight, respond flexibly to last-minute changes in the onboard program and schedule and lead your international team of up to 30 employees. In addition to operational management, you ensure that guest satisfaction, service quality and professional complaint handling are always maintained. You thus assume a leadership and host role within your restaurant.

Your role as Assistant Restaurant Manager

As an Assistant Restaurant Manager, you will initially manage one of our smaller restaurants and will gradually be introduced to larger teams, special guest demographics and more challenging outlets. You will coordinate service operations, perform host duties and lead your international team in day-to-day operations. Your focus will be on ensuring smooth process management, team leadership and developing your leadership skills while simultaneously ensuring high-quality service in accordance with our AIDA standards.

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Chef de Rang (m/f/d)

Delighting guests and embracing teamwork

As a Chef de Rang, you will be responsible for your own service area and ensure that our guests always feel well advised and valued. You combine professional service with a genuine sense of hospitality. The job requires a good command of German and English.

About the job:

In this role, you will independently manage a service area and ensure that all operations run professionally and smoothly. You will advise guests with charm and expertise, know our food and beverage menu inside and out and present yourself as a friendly host. You work closely with other departments to ensure a holistic and harmonious guest experience. With your sales talent, strong communication skills and service-oriented demeanor, you make a decisive contribution to high guest satisfaction on board.

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Commis de Rang / Restaurant Steward (m/f/d)

Providing guest service with energy and passion

As a Commis de Rang, you will support your service team in the day-to-day operations of the restaurant and ensure that our guests are greeted warmly, attended to attentively and cared for professionally. The job requires a good command of German and English.

About the job:

In this role, you will play an active part in ensuring smooth service operations and assist with all tasks at your station. You present yourself as an attentive host, provide expert advice to our guests and contribute to a pleasant atmosphere in the restaurant. You work closely with other departments to ensure a holistic guest experience. With your service-oriented approach, willingness to learn and team spirit, you are a valuable member of the international service team on board.

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F&B Administration Assistant (m/f/d)

Office professional for bars & restaurants

As an office administrator in the bar and restaurant department, you ensure that the administrative and organizational processes behind the scenes run smoothly. You support the F&B team with reliable planning, clear processes and a structured approach to work. The job requires fluent German and English language skills.

About the job:

In this role, you will be responsible for administrative tasks across the entire bar and restaurant area. You will evaluate cruises in terms of guest satisfaction and revenue, create reports, training plans and monitoring logs as well as HESS-related documentation and inventory templates. You will also assist F&B management in analyzing key performance indicators. Your responsibilities will also include creating shift schedules and preparing for shifts as well as written communication with guests and internal departments. When needed, you will provide operational support in bar or restaurant operations.

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Bar

With over 150 bars across the fleet, this division offers a wide variety of options, ranging from classic bars and themed bars to cafés. The role requires professional drink preparation, charming guest service, the ability to advise guests on drink selection and a keen understanding of people.

AIDA barkeeper at the Lanai Bar mix drinks

Our bar jobs

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(Ass.) F&B Manager (m/f/d)

Strategic leadership role at sea

As an (Assistant) F&B Manager, you are responsible for the entire bar and restaurant operations on board. You ensure that processes run smoothly, teams work well together and our guests enjoy a high-quality dining experience at all times. The job requires fluent English and German language skills.

About the job:

Your role as F&B Manager

As F&B Manager, you bear overall responsibility for the entire Food & Beverage department with an international crew. You coordinate and oversee operational processes, act as a host and ensure that service and quality standards are always maintained. In addition to operational management, you analyze key performance indicators, define goals, optimize processes and lead your team at the highest professional level. Overall, you assume a senior leadership and management role and make a significant contribution to the success of the entire onboard dining experience.

Your role as Assistant F&B Manager

As an Assistant F&B Manager, you will coordinate and oversee operational processes, take on an active hosting role and ensure that service and quality standards are always maintained. You will be responsible for staffing and shift scheduling, oversee training and development initiatives and support your team in their day-to-day operations. Overall, you act as a link between the international crew and management, ensure smooth processes and monitor quality in the F&B outlets. Your focus is on day-to-day management, team coordination and ensuring operational excellence.

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(Ass.) Bar Manager (m/f/d)

Take our bar offerings to the next level

As an (Assistant) Bar Manager, you will oversee the bar area and, together with the team, ensure that our guests enjoy perfectly prepared drinks and professional, warm service. The job requires fluent English and German language skills.

About the job:

Your role as Bar Manager

As a Bar Manager, you will assume overall responsibility for multiple bar outlets and lead a large international team. You plan, coordinate and oversee both operational and administrative processes, analyze sales trends and optimize ordering procedures and financial metrics. In addition, you further develop the bar offerings, provide strategic training to the entire bar team and ensure that all outlets meet the highest standards of service and quality. You will assume a cross-functional leadership role that combines operational excellence with financial management.

Your role as Assistant Bar Manager

As an Assistant Bar Manager, you will independently manage an assigned bar and ensure that all operational processes run smoothly. You will lead and train your international team on site, monitor the preparation of all beverages in accordance with standards and keep track of orders and supplies. In doing so, you will ensure on a daily basis that quality, efficiency and guest satisfaction are maintained and that bar operations run smoothly.

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(Jr.) Barkeeper (m/f/d)

Perfect drinks and professional service

As a Barkeeper or Junior Barkeeper, you ensure that our guests in the AIDA bars enjoy perfectly mixed drinks, friendly service and a seamless bar experience. You work professionally, attentively and always with an open ear for guests.

About the job:

Your role as a Barkeeper

As a Barkeeper, you take responsibility for all operations behind your bar. You train, lead and motivate your team members, ensure a professional and efficient workflow within the international team and make sure that every detail is handled perfectly. In addition, you actively assist with ordering and inventory management within budget guidelines and ensure smooth, cost-effective bar operations. You are a host, team leader and quality guarantor all in one.

Your role as a Junior Barkeeper

As a Junior Barkeeper, you support bar operations with professional service and ensure that all drinks are prepared according to AIDA recipes and standards. You handle the daily setup and cleanup of your work area, adhere to all hygiene, safety and environmental standards and delight guests with friendly and knowledgeable service. Your focus is on safe execution, quality and a positive guest experience.

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Provision

The Provision department serves as the ship’s logistical hub: food, beverages, non-food items and supplies are stored on Decks 2 and 3 and distributed daily to all areas of the ship. Clear processes, modern storage systems and international teams ensure that everything runs smoothly.

Our provision jobs

Organize, coordinate and supply

As a Provision Master, you are responsible for all inventory management on board, from planning and storage to the daily supply of all areas of the ship. You ensure that processes run efficiently, inventory levels are accurate at all times and all goods are available in accordance with our high quality standards. The job requires fluent German and English language skills.

About the job:

In this role, you will coordinate the planning, organization and oversight of all inventory management processes in the Main Store area, covering both Food & Beverage and non-food items. You will place orders in coordination with the purchasing department and oversee the preparation and execution of all goods receipt procedures. This includes monitoring daily deliveries for all departments on board and ensuring that quantity, quality and temperature requirements are met. Your responsibilities also include conducting inventory counts and spot checks, maintaining and preserving the value of inventory and ensuring proper storage. You will lead an international team of up to 17 employees and ensure that all processes are implemented in a structured and efficient manner, in accordance with applicable hygiene, environmental and safety standards.

Structure, precision and teamwork

As a Provision Master Assistant, you will support the Provision Master and ensure that all areas of the ship are reliably and timely supplied with goods. You work in an organized and responsible manner, always with a focus on quality. The job requires fluent German and English language skills.

About the job:

In this position, you coordinate and monitor daily goods deliveries for all departments on board and ensure that inventory is accurately always tracked and available. You will conduct inventory counts and spot checks in the main warehouses and assist in preparing purchase orders for the purchasing department. Your responsibilities also include the maintenance, storage and preservation of inventory value, as well as actively helping to put away and organize deliveries. In this role, you will lead an international team of up to 7 employees.

Get to know the AIDA crew

Denise, Sous Chef

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Denise works as a Sous Chef at the Rossini in the AIDA galley. Learn more about her exciting job and her daily routine.

What exactly does a Sous Chef do on board?

As a Sous Chef, I am responsible for the day-to-day operations of a restaurant or kitchen area. I organize workflows, lead my team, ensure food quality and hygiene and plan the menu sequences. This also includes checking mise en place, coordinating closely with the Executive Chef and managing orders and inventory.

What motivated you to work at AIDA?

Originally, I just wanted to gain a year of seafaring experience so I could work on an oil rig. That year has now turned into almost ten. The people, the cultures, the team spirit and life at sea have motivated me to keep going. Over time, AIDA has become more than just a job to me - it’s a little piece of home out on the ocean.

What does your typical workday look like?

Morning: Preparing and overseeing the suite breakfast, team briefing to discuss the menu and plan the day and supervising mise en place for the evening service.
During the day: Preparing dishes for the restaurant. On days at sea, additionally conducting kitchen tours or cooking classes for guests.
Evening: Menu discussion with the service team, managing the evening service and interacting with guests after service.

What makes your job on board special?

The job is more than just cooking and organizing: Every day, I work with people from a wide variety of cultures, languages and backgrounds. Every crew member is unique and it’s precisely this diversity that makes the work so exciting and enriching. Through interactions within the team and with guests, I’m constantly learning new things: different ways of working, different culinary traditions and different perspectives. Add to that the experiences on board and the chance to see many countries in a short time. This mix of international team spirit, personal growth and experiencing different countries and cultures makes the work absolutely unique for me.

What are you most proud of?

I’m proud of passing on my knowledge and passion to my team and our guests. It’s not just a job - it’s a passion. It fulfills me to see how my crew learns, grows and becomes more confident through my experience. It’s always a very special moment when guests recognize me after a long time and tell me how much they’ve missed my food or still think about certain dishes. This appreciation shows me that what I do brings people joy and leaves a lasting impression. It’s exactly these moments that make me proud - and they motivate me anew every day.

Your advice for new crew members...

Be open to everything, believe in yourselves and don’t give up too quickly. Life on board can be challenging, but it’s these experiences that make you stronger. The good moments, the adventures, the team spirit and the personal achievements outweigh everything else and make every effort worthwhile. Be proud of yourselves. Those who show dedication and stick with it will always be rewarded in the end - both professionally and personally.

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Greta, Restaurant Steward

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Greta works in the restaurant department on board our ships. Learn more about her exciting job and her daily routine.

What exactly does a Junior Restaurant Steward do on board?

As a Junior Restaurant Steward, you are first introduced to your work area by a “buddy.” Step by step, you learn all the procedures and gradually take on more service responsibilities. Once you are familiar with your tasks, you work independently - while always being able to rely on your team.

What does a typical workday look like?

Morning: The workday starts very early, before 7 a.m. First, everything is prepared for the guests’ breakfast so they can start their day in a relaxed way.
Late morning: After breakfast, preparations for dinner already begin. Around 11 a.m., there is a lunch break.
Afternoon: This is often followed by so-called lunch duties or shifts during tea time. During these 90-minute shifts, you support other restaurants and their teams.
Evening : From 5 p.m., you return to your own restaurant and serve guests until about 10 p.m. After about an hour of preparation for the next day, the workday ends at 11 p.m.

What makes the job in the F&B area so special?

For me, working in the F&B department on board is special because of the close interaction with guests. You meet people from many different countries every day and have lots of interesting conversations. A major difference compared to restaurants on shorer is that you keep seeing the same guests on board, so regulars quickly develop, making the workday feel more personal. Additionally, there are many colleagues in this area, which creates a strong sense of community - you can always rely on support and meet amazing people from all over the world.

What challenges did you overcome on board?

The biggest challenges mainly occurred at the beginning. The first two to three weeks were full of new impressions, tasks and faces, which could feel overwhelming at times. Homesickness was also an issue at first, as it was the first longer period away from family and friends. However, I could always rely on my colleagues and friends on board for support.

Which trips and destinations stand out in your memory?

During my six months on board AIDAluna, I visited eleven countries and many more places, as several ports are often visited within the same country. My highlights were definitely Copenhagen, Madeira and Agadir. This alone shows how diverse the destinations are - you can experience everything from small towns to major cities. Hiking in the Canary Islands was just as wonderful as exploring cities like Lisbon or Stockholm and enjoying their urban atmosphere.

Your personal tip for new crew members…

…would be to approach everything with an open mind. Even if it all feels overwhelming at first, this mindset helps you overcome challenges and make great friends on board. I would also recommend spending your breaks outside as often as possible. Every port and city has so much to offer, and this way of traveling is rarely possible in everyday life. My lunch breaks on the beach in Spain or exploring a Moroccan souk will always stay with me.

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Pavel, Barkeeper

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Pavel works as a Barkeeper in our AIDA bars on board. Learn more about his exciting job and his daily routine.

What exactly does a Barkeeper do on board?

As a Barkeeper on board our fleet, I have a wide range of responsibilities. This includes preparing the bar for service at the scheduled opening times. In doing so, I ensure that all standards are met, particularly the AIDA beverage standard, which guarantees that every drink served at every bar on all ships is of consistent quality and follows the same recipe. As a Barkeeper, I also take on responsibility for the team. Another part of my job involves events. These require advance preparation and are organized and carried out in coordination with other departments on board. These include tastings such as rum, gin or champagne tastings, the Tour de Bar, and various cocktail workshops, which are prepared and led by Barkeepers.

What does a typical workday look like?

A typical workday begins with setting up the bar. Once we’re open for business, guest service is the top priority. On board, I advise guests of all ages on our bar menu. This requires knowledge of spirits, juices, nectars, as well as ingredients and additives. However, we receive all the necessary information from our Bar Managers and through on-board training. At the end of the shift, properly closing the bar is part of the job. This includes maintaining equipment, cleaning and preparing for the next day. Especially before days at sea, all refrigerators in the guest area are fully restocked so that we’re ready to go the next day and there are no delays.

What makes working in F&B at sea so special?

For me, the constantly changing guests are what make it unique. Some are on board for the first time, others are frequent travelers: everyone comes with very different expectations. I find it exciting to figure out how I can help our guests have a good time on board. When things get stressful, I am using my sense of humor. That always works well and the feedback from guests is consistently positive.

What has been your best experience so far working at AIDA?

There have been so many. I especially remember a cruise to the Caribbean in 2019. During that time, I felt like I hosted a hundred rum tastings. Every evening, guests would come to the bar or look for me to show me the bottles of rum they’d brought back from their shore excursions.

What challenge have you successfully overcome on board?

Definitely time management and teamwork. I’ve never planned every minute of my work and free time so well before. I’ve kept that up at home, too. Working in a team with many different nationalities and diverse mindsets can be challenging. I feel best when this results in harmonious teamwork. It takes a lot of work, but that’s exactly what I enjoy: connecting with colleagues and actively helping to build teams.

What are you most proud of in your work on board?

Working every day for four to six months is exhausting, but for me, working at AIDA is a source of pride. Plus, I’ve learned lots of new tricks, tips and techniques on board. Once I’m back home, I quickly forget just how demanding life on board was and I start looking forward to my next assignment.

What moment on board stands out most in your memory?

A special moment for me was when my mother and nephew came to visit me on board. I took part in “Crew Meets Band” and played guitar and sang for my mother. That was pretty exciting.

What advice would you give to new crew members?

Anyone coming on board with prior experience in the hospitality industry should start with an open mind. A lot of things are different here than back home and flexibility is especially important.

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More about AIDA

Behind the Scenes

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Learn more about the benefits on board

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FAQ

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Bar, Restaurant and Galley

Set sail for quality and enjoyment

A look inside our F&B department

See the world and experience new things

Proud of real achievement

A career with ocean view

Unbeatable together

Current job postings

Galley

Our galley jobs

Head of the onboard galley operations

Manager, quality lead and right-hand person to the Executive Chef

Culinary host and manager of our à la carte experiences

Manager, quality assurance specialist and team mentor

True passion for top-notch quality

Expert in mindful dining

Creator of culinary highlights

Unleash your talent on board

Organization, communication and precision

Restaurant

Our restaurant jobs

Strategic leadership role at sea

Responsibility, leadership and guest satisfaction

Organizational skills and leadership

Delighting guests and embracing teamwork

Providing guest service with energy and passion

Office professional for bars & restaurants

Bar

Our bar jobs

Strategic leadership role at sea

Take our bar offerings to the next level

Perfect drinks and professional service

Provision

Our provision jobs

Get to know the AIDA crew

More about AIDA