Carnival - Executive Chef

ISMIRA Agency actively recruiting for position Executive
Chef
for Carnival Cruise Line!

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.

• Free food, accommodation, medical insurance are provided
• First joining ticket is provided by company
• Activities for crew
• Opportunity to travel the world while working
• Save money
• Great chance to show yourself and build a career
• Meet new friends from all over the world
• No safety certificates needed
• Contract:
  
  6 months on board followed by 2 months of vacation

• 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

• Age: min. 21 years old
• Fluency in conversational & written English
• An associate or bachelor's degree in culinary arts or hotel administration or an international equivalent in culinary arts from a reputable accredited educational institution
• 3 to 5 years of progressive supervisory and managerial experience in professional kitchens, preferably in a multi-outlet upscale hotel or large cruise ship.
• Minimum of 2 years as Executive Chef of 3 to 5-star hotel, resort, or convention center with multiple food and beverage outlets, establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention centers;
• Ability to maintain oversight over assigned galley at planning, execution, and delivery stages of the operations cycle
• Good comprehension of high-volume kitchen operations of formal, informal, and buffet formats
• A strong foundation in culinary skills with the ability to plan, prepare and execute a high-end 6-course menu, including amuse bouche and desserts showcasing modern technique and presentation

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Last updated:
December 5, 2024
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