Set sail with Carnival and help us bring the FUN to life aboard one of our fantastic vessels as a Teppanyaki Cook. Aside from proficiency in teppanyaki as a sub-section of Japanese comfort cuisine, this position requires fluency in English with an ability to communicate clearly since you will have direct contact with guests. Sushi preparation skills are also an advantage.

Position Duties and Responsibilities:

• Must have comprehensive knowledge of Teppanyaki operations on board
• Precise knowledge of all specifications in use is a requirement
• Clear and implemented knowledge of food quality standards at Bonsai Teppanyaki is a necessity
• Clear and implemented knowledge of food presentation standards at Bonsai Teppanyaki is a necessity
• Clear and implemented knowledge of all safety issues and protocols associated with table-side performances
• Maintain a clear understating of all work divisions and prep lists
• Clear understanding of cost management and profitability of the operation
• Maintain a clear understanding of the operation’s revenue goals
• Liaise with service teams toward the achievement of revenue goals
• Ability to promote and enhance product and guest experience
• Ability to resolve guest issues with either direct contact or via consultation
• Should have a clear and practiced understanding of all USPH policies applicable
• Should have a clear and practiced understanding of all HESS and Safety policies applicable, especially those associated with open-flame cooking
• Should have a clear understanding of all Environmental policies applicable
• A clear and practiced understanding of Carnival Service values is required
• Must enforce applicable IMO regulations associated with the operation
• Liaise with Culinary Arts management toward the achievement of all above
• Willingly execute any other assigned or delegated tasks

Position Minimum requirements:

• Must be able to communicate clearly in English
• Must be able to perform table-side theatrics and tricks associated with Teppanyaki performance sessions
• Should have at minimum 1-year vocational education with an internship in culinary arts or equivalent certified apprenticeship program
• Should have full comprehension of Teppanyaki as a sub-section of Japanese Cuisine.
• Direct inductees should have at least 36 months as a full-time employees in a Teppanyaki brigade of a full-service or fine dining operation. Of the 36 months, ideally at minimum 24 months should be in a front-of-the-house performance role that involves direct guest contact and interaction
• Must be able to perform with table side and griddle utensils in a safe manner.
• All candidates applying for position are required to provide a 5-minute video demonstrating their table-side performance skills, showcasing trick performance and guest interaction
• Must have a keen sense of humor and an innate ability as a performer
• Ability to perform table-side tricks and acts beyond teppanyaki standards are desirable.
• Candidates with unique and interesting acts incorporating, sleight of hand, magic, juggling and props are given preference
• Musical aptitude and ability to sing are advantageous
• At least 21 years old.