Cook Half Moon Cay

Job Description

The Cook is responsible for planning, preparing, and cooking meals to ensure high-quality service and satisfaction for staff and crew members at one or more Carnival Corporation owned and operated global destinations. This role supports daily kitchen operations, maintains food safety and sanitation standards, and assists with inventory and supply management. The Cook plays a critical role in maintaining an organized, efficient, and hygienic kitchen environment.

• Plan and prepare well-balanced meals on a rotating weekly menu cycle
• Prepare three daily meals (e.g., breakfast, lunch, dinner) for staff and crew at scheduled times
• Ensure food consistency in quality, presentation, portioning, and adherence to dietary restrictions
• Adjust menus based on supply availability or special needs
• Serve as lead cook during Chef’s absence or rotation

• Maintain high standards of kitchen cleanliness and hygiene daily
• Sanitize food prep areas, bins, appliances, and floors
• Conduct weekly deep cleaning of storage areas and equipment
• Monitor and document refrigeration and freezer temperatures
• Ensure safe disposal of cooking oil and waste, support drain maintenance
• Comply with food safety regulations and never serve unsafe or unverified ingredients
• Support inspections, equipment tests, and documentation for regulatory compliance
• Ensure smooth operational handover during time off or staff transitions

• Monitor and manage food and supply inventories (freezers, coolers, dry storage)
• Assist with food ordering and restocking to meet operational schedules
• Apply FIFO (First-In, First-Out) practices to reduce waste and maintain food safety
• Maintain monthly inventory reports of food supplies, equipment, and kitchenware
• Communicate inventory needs and equipment issues to designated managers

• Distribute requisitioned food supplies to staff and teams
• Assist with group functions, special events, or catering needs
• Perform other related tasks as assigned by management
• Adapt to changing operational needs in remote or off-grid settings

• High school diploma or equivalent; formal culinary training or equivalent experience is required; additional education in Hospitality or a related field is a plus
• Certification is a plus.
• Minimum 2 years of experience in a high-volume or institutional kitchen setting
• Knowledge of various cooking techniques (grilling, baking, sautéing, boiling, etc.)

• Ability to plan and execute balanced meals in large quantities
• Familiarity with dietary restrictions, food allergies, and nutrition standards
• Strong understanding of kitchen safety and sanitation regulations (e.g., HACCP)
• Proven ability to multitask and manage time in a fast-paced environment
• Ability to operate commercial kitchen equipment safely (e.g., ovens, grills, deep fryers, mixers)
• Experience with inventory management and food ordering
• Strong communication and teamwork skills
• Ability to work independently and follow standardized recipes and procedures
• Willingness to work in remote or rotating environments with flexible schedules
• Must maintain a valid and up-to-date medical certificate (bi-annually)
• Must maintain personal hygiene and wear proper kitchen uniform at all times

• Strong communication and teamwork skills

• Must be physically fit.
• Physically able to stand for extended periods.
• Ability to lift heavy items (up to 50 lbs).

• Strong organizational and time-management skills, with the ability to multitask effectively.
• Excellent written and verbal communication and interpersonal skills.
• Proficiency in Microsoft Office Suite and familiarity with data entry and reporting tools.
• Detail orientated with a proactive approach to problem solving.
• Ability to multi-task and think critically
• Problem-solving and decision-making abilities
• Strong planning and coordination skills, especially in handling multiple priorities under tight deadlines.

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