To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency and 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 Chef, assist in the production of an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets.
Follow‐up to 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 to the chef.
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 a 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
Follow‐up on 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 to the chef
Liaise on a daily basis with the chef regarding potential shortages, and make changes where applicable.
Liaise with Food Operations Manager and Maitre d'Hotels 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.
Ensure proper collation and storage of all galley equipment and accessories.
Conduct regular operational and sanitation inspections of all kitchen areas
Plan and execute any special menus as directed by the chef.
Provide accurate feedback at all times to the chef.
Ensure kitchen staff attends all boat and fire drills as required.
Ensure kitchen staff attends all meetings as directed by Chef.
Be prepared to take charge of the kitchen in the chef’s absence
To perform additional duties that may be necessary, as directed by the management.

Minimum experience and qualification requirements for position:

High School Diploma or Bachelor's Degree
Required working experience in hotels, resorts or cruise ship
8+ target number of years experience

Salary: Please contact the agency in regards salary

Necessary documents:

CV
Passport or ID card
Photo

Sous Chef Carnival