Duties & Responsibilities
- Must have comprehensive knowledge of Cucina del Capitano operations and all its sections.
- Precise understanding of all product specifications in use.
- Ability to coach, mentor, and develop personnel is essential. • Demonstrated knowledge of food quality standards.
- Demonstrated knowledge of food presentation standards.
- Clear understanding of cost management and the profitability of operations.
- Strong understanding and maintenance of product yields and portion control.
- Proactively involved in providing resolutions to guest issues, ensuring dining experience targets are met.
- Capable of executing meals for guests with dietary restrictions and special requests.
- Maintain a clear understanding of the operation's revenue goals. • Implement and maintain a progressive training program focused on talent development.
- Demonstrated understanding of managing food and equipment inventories, including ordering for the operation.
- Thorough understanding and application of thawing schedules and stock rotation practices.
- Comprehensive knowledge of loading procedures, product specifications, and reporting deviations using appropriate data formats
- Maintain a clear and practiced understanding of Net-Chef/Crunchtime operations and accounting principles.
- Ability to motivate the assigned team to achieve set goals.
- Foster positive working relationships with all areas of Food Operations and other Ship departments.
- Ability to promote and enhance both the product and guest experience.
- Must have comprehensive knowledge of equipment in use, its care, and how to report any maintenance issues for resolution.
- Ensure adherence to CCL Look Policy. • Ability to resolve guest issues, either through direct contact or consultation.
- Maintain a clear understanding of TGEM status within the operation and communicate it effectively to the team.
- Routinely implement and practice SAIL standards and operational goals.
- Must have a clear and practiced understanding of all applicable USPH policies.
- Must have a clear and practiced understanding of all HESS and Safety policies.
- Must have a clear and practiced understanding of all Environmental policies.
- Actively participate in the ECP policy and its associated goals.
- Demonstrate a clear and practiced understanding of Carnival Culture and its Service values.
- Must create and manage teamwork schedules in accordance with Funtime policy.
- Provide feedback through the Performance Appraisal system.
- Monitor and enforce applicable IMO regulations related to operations.
- Liaise with Culinary Arts management to achieve the above objectives.
- Willingly execute any other tasks assigned or delegated.
Positions Attributes
- Must meet all criteria outlined in the role profile Criteria.
- The ability to clearly communicate in English, both verbally and in writing, is mandatory.
- Ideally, the candidate should have a Bachelor's degree in Hotel Management or an equivalent qualification in Culinary Arts.
- Internal candidates with relevant operational experience and skill sets may receive credits in lieu of the above criteria, provided they meet the role profile requirements for the position.
- For external candidates, cruise line experience comparable to CCL or work experience at a minimum of a 4-star accredited property with multiple dining venues is required, where the last position held was at the level of Restaurant Chef or equivalent.
- An external candidate must have comprehensive and practiced knowledge of various cuts of seafood, fish, beef, lamb, and pork, along with their respective cooking techniques.
- Must have hands-on, comprehensive knowledge of cooking beef cuts on a grill grate, broiler, or parrilla with regulated or manipulated direct heat sources.
- Comprehensive and practiced knowledge of poultry, fish, and seafood is expected.
- Added credits will be given to candidates with exposure to contemporary Italian, Spanish, Portuguese, French, and Latin American in an international setting
An external candidate must have leadership experience, at a minimum, as a brigade or shift lead.
- An external candidate must have practiced experience with manpower scheduling and duty rosters.
- An external candidate must have exposure to cost management and must have been responsible for or participated in achieving set cost goals.
- An external candidate must have practiced experience with hygiene and food safety practices, comparable to the principles outlined under USPH-VSP programs.
- Must not have been terminated or suspended from their last two jobs.
- Must be capable of taking on various roles and shared responsibilities, assisting and supporting culinary operations, including food loading, handling discrepancies, drills, class tasks, record-keeping, and providing support to satellite galley operations for special events, lunches, food trials, or implementation tasks.
Reporting Structure: To: Executive Chef, Executive Sous Chef, Sous Chef Working Relationships: Provisions Management and Personnel, Galley Supervisors, AUX personnel, Assistant F&B Director, Restaurant Operation Management, Cucina Del Capitano Manager, Cucina Servers.