Set sail on a new career with Carnival, and help us bring the FUN to life aboard one of our fantastic vessels! We’re looking for dedicated individuals to join us as Buffet Garde Mangers!

 

Our guest love to eat and with all the amazing food on board our ships who can blame them! As a Buffet Garde Manger for Carnival you will

 

Part of our hardworking Galley team –Buffet Garde Mangers are responsible for food preparation following recipes and specification to ensure quality and consistency as well as ensuring the highest level of sanitation is maintained, all in keeping with company and USPH standards. 

 

 You will be a really foodie who, has an eye for detail and enjoys being part of a Large diverse and busy team where no two days are the same but there is always FUN! Joining Carnival as a Buffet Garde Manger  is the first step towards a rewarding career as part of our amazing Galley Team!  

Position duties and responsibilities:

• To ensure the efficient operation of area including administration, planning and analyzing operations on a day-to-day basis with Chef and Sous Chef.
• To maintain company standards of food presentation and service.
• To direct and work closely with his team of staff cooks and all buffet cooks and other employees.
• To monitor the quality of food taste and presentation and have regular consultations with the Chef and Sous Chef when necessary.
• To make all food delivery requisitions which must be approved by the Chef and ensure that all non-prepared food items must be returned to the storeroom on a day-to-day basis.
• To monitor and maintain food cost within budget by keeping a record of usages, controlling wastage, portion control and by reviewing the consumption on a day-to-day basis.
• To inspect product to ensure that company's product specification is maintained.
• To establish and maintain training programs.
• To work with the Chef and Sous Chef to ensure proper crew selection and maintaining of budgeted manning levels.
• To monitor personnel in his area for hygiene and uniforms.
• To make recommendations to the Chef of the progress and performance of his workers
• To do nightly check off of his area, to ensure that USPH standards are maintained
• To set special projects and target levels and monitor the achievement of the same.
•  To motivate the team 
• At least 21 years old.