Executive Chef Carnival

Set sail on a new career with Carnival, and help us bring the FUN to life aboard one of our fantastic vessels! We’re looking for dedicated individuals to join us as Executive Chefs!

Our guest love to eat and with all the amazing food on board our ships who can blame them! As Executive Chef for Carnival you will be responsible for overseeing the entire Culinary Arts operation on-board. Leading a large team of hardworking Culinary professionals the Executive chef is responsible for directing all food preparation and meal services aboard the ship, ensuring consistency, quality, cost effectiveness, and the highest level of sanitation are maintained, all in keeping with company and USPH standards.

Responsible for a large, diverse team the Executive Chef ensures that they work hard and have FUN!. You will be a really foodie who enjoys engaging with your team as well as with guests, have an eye for detail and enjoy mentoring and coaching a team.

As with all of our Managers, you’ll be a highly visible member of the team, and will constantly interact with our guests and helping them with questions. The vacation experience we promise our guests will start with you!

To ensure the smooth preparation and service to company’s standard of all food items aboard the ship, ensuring quality, consistency, maximum food cost efficiency throughout
To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate
Plan, formulate, distribute and follow-up on working schedules for all kitchen employees.
To ensure the on-going and scheduled training of all galley employees
To direct, motivate, control, evaluate and provide feedback to all galley employees
With the Food Operations Manager, produce an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets
With the Food Operations Manager, produce an accurate weekly supplies order, based on present inventory, par levels, incoming order, guest count, and company budgets
Formulate and ensure a correct thaw cycle for frozen items, is adhered to
Monitor quality and specification of all items loaded onto ship to ensure company standards are adhered to. Report all discrepancies
Monitor quality and presentation of all food items, provide corrective action where necessary
Provide training in all United States Public Health procedures and ensure same is carried out on daily basis by all employees
Ensure all kitchen personnel are familiar with operation of all galley equipment
Ensure galley equipment, accessories, is adequately maintained. Submit repair requests and follow up wherever necessary
Ensure temperature logs for all refrigeration is taken by department heads on a daily basis. Monitor same and follow up on defective equipment
Be responsible for the daily requisitions from all kitchen outlets
Review food cost work sheet and daily issues with department heads. Plan any corrective action accordingly
Ensure all requested paperwork is submitted accurately and on time
Ensure that all menu specifications and procedure manuals are kept fully up to date
Liaise on a daily basis with the Storeroom Manager and butcher regarding potential shortages, and make changes where applicable
Liaise with Food Operations Manager and Maitre d'Hotel regarding any menu changes, guest feed back, etc
Be involved with the welfare of all kitchen personnel
Ensure kitchen personnel seeking medical attention are taken care off and followed up on
Liaise with the galley steward regarding timely and efficient cleaning of the kitchen and all equipment
Liaise with the galley steward regarding par levels and counts of china and requisition where necessary
Ensure proper collation and storage of all galley equipment and accessories
Conduct regular operational and sanitation inspections of all kitchen areas.
Plan, and execute any special menus as directed by the Executive Chef
To perform duties that may be necessary, and as directed by the management

Minimum experience and qualification requirements for position:

High School Diploma or Bachelor's Degree
Required working experience in hotel, resorts or cruise ship
8+ years of experience

Salary: Please contact the agency in regards salary

Necessary documents:

CV
Passport
Photo

Attached documents:
Executive Chef job description.pdf

Executive Chef Carnival

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