Executive Chef | Carnival Cruise Line

Executive Chef Job Vacancy - Carnival Cruise Line

As Executive Chef for Carnival you will be responsible for supporting the Executive Chef by directing all the food preparation and meal services in our specialty Steakhouse Restaurant.

In the role as Executive Chef for Carnival Cruise Line 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. teakhouse Chefs are real foodies who enjoy engaging with their team, and with guests, have an eye for detail and enjoy overseeing a diverse and busy team where no two days are the same, but there is always FUN!

Job Functions:

• 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 Managerand 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
• To ensure that all team members comply with company-specified uniforms, wearing safety equipment if appropriate.
• To assist the galley management with the professional development of those team members assigned to that section with daily/weekly training.
• To assist the chef and the galley management with the food loading – monitoring the quality and specification of food items that are received on board; reporting all discrepancies to the chef.
• During the operation monitor the quality and presentation of all food items- correct where necessary. Notify the chef of any issues regarding items already served to guests.
• Ensure that our team members within the section are trained as per proper global Hess procedures– On-the-job training forms must be filled out by all signing-on personnel.
• Ensure galley equipment and accessories are adequately maintained;– Ensure that correct follow-up is carried out.
• Comply with correct HAACP plan / USPH requirements by ensuring temperature logs are maintained for food items/ equipment with assigned section.
• Ensure that all daily requisitions from Provision match Crunch Time orders, ensuring proper transportation, rotation, and storage practices are complied with – Report all variances to Chef
• Take an active role in reviewing/understanding the daily FCW; Explaining the plan of action to Team Members of each section and any corrections, if required.
• Ensure that paperwork/documents related to the assigned section are submitted to the Executive Chef in a timely, well-presented manner.
• Communicate effectively with Storeroom Manager on a daily basis regarding any potential product shortages – Reporting to Sous Chef / Chef - Suggest any product changes that may have to occur.
• Liaise with Asst Food Operations Manager – Galley Supervisor regarding the cleaning of the section – Advise of timing most suitable for operation.
• Plan all equipment requirements ahead of time – Liaise with Galley supervisor / Sous chef about any special requirements for the operation.
• Ensure proper collation and storage of all galley equipment and accessories, any requirement to be carried out ahead of time– Ensure all team members within the section have the correct tools required to carry their assigned sections – Notify Sous Chef of any shortfalls.
• On a regular basis conduct inspection of section – monitoring all areas including, garbage separation, and correct food handling procedures. Product specifications.
• Always ensure that correct USPH Standards are maintained, not only within the section but throughout the operation – correct and report all findings to the chef assigned to the section in question.
• Ensure all team members within the section attend all onboard training sessions – / drills. Notifying team members in advance able to arrange coverage of section without affecting guest service
• To proactively assist galley management in other tasks and projects assigned by management – actively implementing any changes put forward by the chef.
• Assist Chef/Sous-Chef to conduct culinary classes – if required.
Assist Sous Chef in compiling accurate – operational par levels of stocks required within an assigned section

How to apply for the job

• Register your profile with OSM Thome Recruitment tool on https://jobs.osmthome.com/jobs
• Upload your English CV to OSM Thome
OSM Thome Recruitment will share your information with Carnival Cruise Line which will handle the recruitment process

Choose FUN, and join the Carnival Crew!