Pantry Garde Manger :: Carnival Cruise Line
Hotel - Culinary Arts
Pantry Garde Manger
Hotel - Culinary Arts
Pantry Garde Manger

“Carnival Cruise line is the most popular cruise brand in North America and operates a fleet of ships designed to foster exceptionally safe, fun and memorable vacation experiences at an outstanding value. Our Company is committed to providing a diverse and inclusive work environment. Our focus is on continuous improvement and collaboration. Our employees have the responsibility to be accountable for all actions. Our leaders set the tone at the top through strong communication to support an ethical climate on board. We consider the environment in all aspects of our business and have a responsibility to put safety and sustainability first. We live and share a positive attitude which is based on fostering an environment of inclusion, trust, a willingness to listen, openness and integrity. Doing this helps us achieve our ultimate goal, which is to include fun in everything we do!”

Position overview

The Pantry Garde Manger position has had exposure to all functions and attributes of the Assistant Pantry Garde Manger position as an internal inductee. Is primarily positioned at production roles at the Pantry Garde Manger and responsible for maintaining all aspects of food quality at prep and production stages. They are also entrusted to ensure that dispensing / assembly lines are replenished efficiently during a meal service. They may also be positioned at Core Galley Operations* as part of an upskilling programs or in covering roles due to operational needs.

Position Duties and Responsibilities

  • Full comprehension and application of our culture and its service values
  • Full comprehension and practice of time keeping and attendance policies
  • Full comprehension of all safety related duties and functions as an able-bodied seaman
  • Must have practiced intermediate level knowledge of USPH policies of the culinary arts
  • Maintain all records associated with USPH policies in assigned work area as a routine
  • Form positive working relationships within assigned team
  • Speak up and contribute to success of operations via feedback
  • Must have thorough knowledge of all recipes associated with assigned operations
  • Ensure that food quality and its replenishment is maintained
  • Ensure that food is served at the right temperature to maintain quality and food safety
  • Maintain all presentation aspects of the assigned work and area
  • Must have knowledge of all equipment used in assigned operations and show care in its operations and maintenance
  • Clear understanding and full participation in cost management and waste reduction objectives of the operations
  • Take ownership of any issues observed or experienced in course of operations and actively seeks a resolution in consultation with peers, supervisors, and managers.
  • Actively participate in guest satisfaction and recognition programs
  • Actively participate in all trainings and drills assigned.
  • Willingly execute any other assigned or delegated tasks

Minimum requirements

  • Must meet all criteria set forth in the role profile document
  • Must be able to communicate clearly in English
  • Should have at minimum 1-year vocational education in culinary arts or equivalent certified apprenticeship program
  • Should have very good knife skills and be proficient in use of basic chef knifes
  • Should have good, practiced comprehension of Garde Manger / Cold Kitchen operations and recipes
  • Ideally have vegetable carving and decorating skills at intermediate level
  • Direct Inductees should have at least 24 months as a full-time employee in a kitchen brigade in production roles (educational internships not credited)
  • An ideal candidate will have exposure to cuisine at a 3-start hotel / resort or free-standing restaurant level
  • Previous Cruise line experience is desired
  • Experience of working outside of their country of citizenship is an advantage


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