Set sail with Carnival Cruise Line and help us bring the FUN to life aboard one of our fantastic vessels as Chef De Parties (CDP) across all Galley areas (Main Galley, Buffet, Pastry)  

As an essential member of our Culinary team, our team of CDPs are the experts working across a range of culinary environments on board our ships. They work as line cooks and experts, ensuring that only the highest food standards are prepared and served to our guests.

As a CDP, you will be responsible for supporting the Culinary Management team to oversee the activities of the food preparation and meal services aboard the ship within your assigned area. In addition, you will assist junior positions and ensure that the operation is running seamlessly. Within your section, the CDP is responsible for helping with the day-to-day food preparation and meal service activities, ensuring consistency, quality, cost-effectiveness, and the highest level of sanitation are maintained, all in keeping with company and USPH standards.  

What do you bring to the table? 

 

You will be passionate about people and love to help and develop junior cooks. In addition, you love engaging with your team, have an eye for detail, and enjoy being part of a large, diverse, and busy team where no two days are the same.

Position Functions:

• Ensure the efficient operation of his area through administration, planning, and analyzing operations on a day-to-day basis with Chef and Sous Chef. 
• Maintain company standards of food presentation and service. 
• Direct and work closely with their team of staff cooks and all buffet cooks, and other employees. 
• Monitor the quality of food taste and presentation and have regular consultations with the Chef and Sous Chef when necessary. 
• Make all food delivery requisitions that must be approved by the Chef and ensure that all non-prepared food items must be returned to the storeroom daily. 
• Monitor and maintain food costs within budget by keeping a record of usages, controlling wastage, portion control, and reviewing the consumption daily. 
• Inspect the product to ensure that the company's product specifications are maintained. 
• Establish and maintain training programs. 
• Work with the Chef and Sous Chef to ensure proper crew selection and maintain budgeted manning levels. 
• Make recommendations to the Chef of the progress and performance of the team. 
• Conduct nightly check-off for assigned areas to ensure that USPH standards are maintained. 
• Set special projects and target levels and monitor the achievement of the same. 
• Motivate employees and maintain an interest in their development to reach their full potential.

Position Minimum Requirements; 

• Fluency in conversational & written English,
• Candidates should have a positive attitude and be self self-motivated.
• Ability to motivate, train and supervise workforce.
• A Diploma / Degree in Hospitality or Food production is preferred but not required.
• A minimum of 2-years experience in a hotel/restaurant (minimum of 4-star rating) serving contemporary continental cuisine/fusion with extensive significant banqueting capability in a capacity of CDP or similar.
• Previous Cruise ship experience is preferred.
• Basic computer skills (MS office) are advantageous but not essential.