Junior Sous Chef for Carnival Cruise Line (Worldwide)

Position

Chef

Description

DEADLINE: 10 Dec 2023
Qualifications and competence:

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.
Certificate program in culinary arts and appropriate work experience
3 to 5 years progressive supervisory and managerial experience of professional kitchens, preferably in a multi-outlet upscale hotel or large cruise ship.
Minimum of 2 years as a Junior Sous Chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage, Establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center.
Or
2 Years as a Junior Chef with a Cruiseline comparable with CCL with ships with a guest capacity of 3500 or more
Chef de Parties of the reputed and exceptional free-standing restaurant.
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 dessert showcasing modern technique and presentation
A strong foundation in food presentation principles in both plated and buffet formats
A solid understanding of current culinary trends, food production principles, and exposure to various cuisines
Experience and knowledge of cost management and resource conservation with the ability to achieve and exceed set goals
Practiced understanding and experience of food safety and HACCP principles,(A certificate in food safety from an accredited institution is desired but not essential)
Comprehensive understanding and application of USPH principles and regulations.
Good understanding of kitchen scullery operations and hygiene standards
Sound understanding in operation of all major and minor kitchen equipment
Good knowledge of ingredients, with the ability to assimilate CCL specification to quality and yield
Must be able to understand and create effective and fair work schedules
Ability to foster a harmonious work environment, that builds and encourages teams
Required to have a strong foundation in creating an ethical work environment that includes opinions of team members at all levels of the hierarchy and of various nationalities
A sound and practiced understanding of Diversity, Equity, and Inclusion principles, and ability to achieve set goals in this criterion
knowledge of Microsoft office suite
Knowledge of software suites focused on hospitality operations such as Micros, Fidelio or Crunchtimeime
US Visa C1/D
Covid 19 Certificate
Health certificate
Basic Training Certificates as per STCW standard
English language proficiency
Health certificate