Tall Ship Adventures Pte Ltd is a leader in the Asian super yacht industry, the only unique tall ship in Asia, The Royal Albatross. Delivering a magnificent and unforgettable experience as a cruise venue, for hosting corporate meetings and entertainment, supporting integrated brand events and organising private charters as well as alongside events.

Based at Harbourfront Centre.
Singaporeans and PR’s only – please send your detailed CV to CAREERS@TALLSHIP.COM.SG




  • Assist Restaurant Manager in daily operations
  • Opening and closing of the bar
  • Good knowledge in making and serving standard cocktails, spirits, wine beers and non-alcoholic drinks
  • Maintain good knowledge of all menu items available in the bar
  • Upsell drink and snack items to customers
  • Ability to keep bar organised, restock and replenish bar inventory and supplies
  • Process transactions using POS system
  • Cashiering duties


  • Minimum ‘O’ level or diploma in any field
  • Minimum 2 years of bartending experience
  • Good personal grooming and communication skills
  • Food & Beverage and Food Safety knowledge
  • Able to work on Friday and weekends late nights only




Reporting to the Product Manager, we are looking for tour guides to show visitors around our magnificent vessel using a rehearsed script.


  • Good presentation and organisation skills to manage groups of up to 20 pax,
  • Positive attitude and outgoing personality so to connect and engage with visitors,
  • Initiative and flexibility to improve the tours based on visitor feedback
  • Fluent in English and ideally one other languages (Mandarin/Hindi/Tamil)
  • Minimum hours: 10am-3pm  for 3 days/week over a 7 day roster (min 20 hours/week)

Past experience and or knowledge of the yacht industry not required. Homemakers invited to apply. Immediate start available.




Our Singapore based Luxury Tall Ship Royal Albatross is the only one of its kind in Asia. If you are creative and looking for an exciting, challenging career move, this might be the job for you! Reporting directly to the Executive Chef, to be responsible for the complete control of the kitchen and all aspects of food preparation including:


Accountable for overall success of the daily kitchen operations by assisting the Executive Chef with the following tasks:

  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
  • Supervise all kitchen areas and all food related functions to ensure a consistent, high quality product is produced at a timely manner
  • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
  • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
  • Ensures compliance with food handling and sanitation standards
  • Trains employees in safety procedures
  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
  • Maintains purchasing, receiving and food storage standards
  • Serves as a role model to demonstrate appropriate behaviours, encourages and builds mutual trust, respect, and cooperation among team members
  • Maintains the productivity level of employees
  • Provides services that are above and beyond for customer satisfaction and retention
  • Sets a positive example for guest relations and empowers employees to provide excellent customer service
  • Brings issues to the attention of the Executive Chef as necessary


  • Proven working experience as Sous Chef
  • Exhibits culinary talents by personally performing tasks while assisting the Executive Chef to lead the staff and managing all food related functions
  • Good chain of communication with Executive Chef and employees, always maintaining a positive and professional approach with co-workers and customers
  • Good self-discipline and able to follow instruction given by the Executive Chef and execute the tasks to the employees
  • Ability to spot and resolve problems efficiently
  • Capable of multi tasking and delegation
  • Culinary related certificates, skills and or minimum 6 years of culinary experiences
  • Good foundation in western cuisine and ideally to have additional knowledge of Asia and Fusion Cuisine


  • To be the lead at this unique floating dining concept and creating new dishes for both public and private dining
  • Direct contact with guest for better results
  • High visibility dining concept and regular media and high profile guestsy
  • Great opportunity to challenge yourself and to see immediate results
  • Above market salary and other compensation benefits