Sous Chef for Carnival Cruise Line (Worldwide)

Position

Chef

Description

DEADLINE: ASAP
Rotation: 7-8 months on / 2 months off.
Qualifications and competence:

A degree in culinary arts or hotel administration or an international equivalent in culinary arts from a reputable accredited educational institution
Candidates with an associate degree in culinary arts with appropriate work experience will be considered.
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 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 Sous Chef with a Cruise line comparable with CCL with ships with a guest capacity of 3500 or more
Sous chefs of reputed and exceptional free-standing restaurants are also considered
Ability to maintain oversight over assigned galley at planning, execution, and delivery stages of the operations cycle
Good understanding 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 8-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
Have a solid understanding of current culinary trends, food production principles, and exposure to various cuisines
Understanding and experience of financial budget, ability to analyze these objectively, and ability to plan towards achieving set goals
Ability to forecast and plan operations based upon provided dataset in finance, historical trends, and demographics
Knowledge and experience of food safety and HACCP principles, a certificate in food safety from an accredited institution is desired but not
Practiced comprehensive understanding and application of USPH principles and regulations from a managers perspective get added credits
Comprehensive understanding of kitchen scullery operations and hygiene standards
Experience and knowledge of inventory control and management, with the ability to analyze and set par levels and achieve inventory goals
Sound understanding in operation of all major and minor kitchen equipment
Comprehensive 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
Required to create 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
Maintain the CCL team evaluation programs and conduct effective feedback and team reviews
Intermediate to advanced knowledge of Microsoft office suite and its latest versions
Working knowledge of PowerPoint and ability to create presentations
Knowledge of software suites focused on hospitality operations such as Micros, Fidelio, or Crunchtime
Knowledge and ability to create reports interpreting and explaining operations
US Visa C1/D
Covid 19 Certificate
Health certificate
Basic Training Certificates as per STCW standard
English language proficiency
Health certificate


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