Cook for Cruise Liner (International)

Location: International

Job Description:
Carnival Cruise Line is looking for a Bonsai Cook to join our culinary team aboard one of our fantastic vessels. This role requires superb sushi production skills and intermediate knowledge of Japanese comfort cuisine. You will have direct contact with guests, so fluency in English and the ability to communicate clearly are essential. Exposure to Pan Asian Cuisine is also an advantage. You will be responsible for maintaining high standards of food presentation, cost management, and guest experience at our sushi bar.

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Key Responsibilities:
As per company policy, the main duties may include but are not limited to:

• Maintaining comprehensive knowledge of sushi operations onboard in its various forms
• Following precise knowledge of all specifications in use
• Maintaining clear and implemented knowledge of food presentation standards at sushi bars
• Maintaining a clear understanding of all work divisions and prep lists
• Maintaining a clear understanding of cost management and profitability of the operation
• Maintaining a clear understanding of the operation's revenue goals
• Liaising with service teams towards the achievement of revenue goals
• Promoting and enhancing product and guest experience
• Resolving guest issues with either direct contact or via consultation
• Having a clear and practiced understanding of all USPH, Health and Safety, and Environmental policies applicable

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Requirements:

• Valid STCW certificates
• Medical fitness certificate (Seafarers Medical Fitness Examination)
• Proficiency in English communication (conversational)
• Minimum 1 year of vocational education with an internship in culinary arts or equivalent certified apprenticeship program
• Full comprehension of Sushi as a sub-section of Japanese Cuisine
• At least 36 months as a full-time employee in a sushi brigade in a production role (quick service, full service, or fine dining operation). Of the 36 months, ideally a minimum of 12 months should be a production role involving direct guest contact and interaction
• Exposure to and understanding of teppanyaki cuisine and table-side performance (added credit)
• Previous cruise line experience and international work experience are advantageous
• Minimum 2–4 years of experience in a similar role
• Guest facing experience (some level of interaction with guests will be required)
• Physically fit
• "Can-do" attitude with focus on continuous improvement
• At least 21 years of age

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Employment Details:

• Contract Duration: Insert duration, e.g. 6 months, 3:1 rotation, etc.
• Salary: Competitive, based on experience
• Benefits: Accommodation, meals, transportation, and flight tickets provided

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Application Process:

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