A Career with Royal Caribbean—Built to Last

Original Article by Lora Waugh for Hospitality Careers
Posted Thursday, November 15, 2012

The small plane is late. In the harbour waits a 220,000-ton cruise ship with 5,400 guests and crew on board—and it cannot delay its departure. As the Associate Hotel Director, Joao Mendonca has to act quickly. The Captain wants an ETA—the sightseeing tourists should have been on board the vessel 10 minutes ago. Joao calls his Hotel Operations support team and the search is on….

The first impression Joao gives is one of a passionate and thoughtful leader—coaching, directing, and carefully guiding his team. He wants positive feedback on crewmembers and strives to nurture and promote his team. I notice how important it is to him that guests have a great vacation. Joao’s goal on board the Royal Caribbean’s cruise ship is to deliver a superb guest experience.  It is a complex, fast-paced work.

As the Associate Hotel Director, Joao oversees 11 Hotel Operations Divisions. He works with all the different division heads and has wide-ranging responsibilities.

The Story of a Royal Caribbean’s Sous Chef

Original Article by Lora Waugh for Hospitality Careers
Posted Monday, October 15, 2012

Allow me to introduce Sous Chef Nicholas Loshak. He is a culinary magician onboard the Royal Caribbean’s Oasis of the Seas—a 220,000 gross ton ship providing for 5,400 passengers on 16 decks— the world’s largest cruise ship. Guests are spellbound by the choice of eateries ranging from exclusive restaurants, to spa cuisine and quaint bistros.

I asked Nicholas to tell me a little about himself.

“I am 54 years old and feeling 35,” He answered. “I am single and have two children aged 19 and 12. Although born in England, I am now a Canadian and live in Kingston, Ontario. I went to college in London, England at the Walthamstow College of Catering and did my apprenticeship at Lloyds of London and the Dorchester Hotel under Chef Anton Mossiman.”

Nicholas explained how he began his career.

“My first job managing a kitchen was in Canada after finishing college and working in England. It was a small French restaurant. I was only 22 and feeling nervous. I worked as sous chef for a year; then I became a chef.