As an expert line cook, you will help the Culinary management team maintain seamless operations by overseeing food production activities and meal services within your assigned area, ensuring compliance with presentation, quality, cost-effectiveness and sanitation standards.

You will support the Pastry Chef and the Executive Chef by overseeing the production and meal service activities of the Pastry team, ensuring compliance with presentation, quality, cost effectiveness and sanitation standards.

Your talents will help ensure that our buffet offerings are a feast for the eyes and the palate. You will oversee food production activities in your assigned station, including preparing buffet platters, salads, and carving ice, fruits, and vegetables while ensuring compliance with the presentation, quality, cost-effectiveness, and sanitation standards.

You will help create a FUNtastic guest experience by assisting the Bar Manager in overseeing all onboard bars. Your duties include ensuring drink quality is maintained while achieving budget targets, as well as keeping the Bar team happy and engaged so they can bring the FUN to our guests through their excellent service.

As a line cook, you will help the Chef de Partie and the Culinary management team maintain seamless operations by assisting in food production activities and meal services within your assigned area, helping ensure compliance with presentation, quality, cost-effectiveness and sanitation standards.

You will help create FUN vacations by overseeing Housekeeping operations in open deck areas to ensure the safety of our guests and compliance with cleanliness and maintenance standards in the verandas, external swimming pools, whirlpool areas, etc.

Junior Sous Chefs play a critical role in supporting the Executive Chef and Sous Chef to oversee food preparation and meal services, ensuring consistency, quality, cost-effectiveness, and sanitation standards are met, fostering a positive team environment and contributing to a rewarding culinary career at sea.

Your expert wok skills and mastery of Chinese and other Asian cuisines make you a valuable frontline member of our Asian Corners. Good communication skills and a clear understanding of food quality, presentation standards, and cost management are your keys to success.

You will support the Executive Chef and Sous Chef by overseeing food preparation and meal services in your assigned section, ensuring consistency, quality, cost-effectiveness, and sanitation standards are met. You will help manage team attendance and compliance and assist in training and motivating the galley team.

You will support the Pastry Chef and the Executive Chef by overseeing the production and meal service activities of the Pastry team, ensuring compliance with presentation, quality, cost-effectiveness and sanitation standards.

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 Demi Chef De Partie! (DCDP)Our guests love to eat and with all the amazing food aboard our ships who can blame them! As Demi Chef De Partie (DCDP) for Carnival, you will be responsible for supporting the Executive Chef and the rest of the Galley Management team to oversee the activities of the food preparation and meal services aboard the ship, within your assigned area.Assisting to support a team of hardworking Assistant cooks and trainee Cooks the DCDP is responsible for assisting with the day-to-day food preparation and meal services activities, ensuring consistency, quality, cost-effectiveness, and the highest level of sanitation are maintained, all in keeping with company and USPH standards.You will be a real foodie who enjoys engaging with your team, has an eye for detail, and enjoys being part of a Large diverse, a...

You will work closely with the Maitre’D, Senior Maitre’D and Restaurant Operations Manager to ensure that Team Dining, Inclusive Dining, Room Service, and other designated areas deliver consistent high-level service and achieve guest satisfaction. This includes orienting team members and conducting training for all Servers.

You will help create a FUNtastic dining experience by directing the daily production and meal service activities of the Bakery and Pastry teams, ensuring compliance with presentation, quality, cost-effectiveness, and sanitation standards.

As the second lead of onboard Bakery and Pastry operations, you will help create a FUNtastic dining experience by directing the daily production and meal service activities of the Bakery/Pastry teams in the absence of a senior chef, ensuring compliance with presentation, quality, cost-effectiveness and sanitation standards.

You will oversee Food and Beverage operations on board your assigned ship, ensuring guests receive world-class food and service. This involves strategic planning, financial management, and team leadership to maximize efficiency and revenue opportunities while maintaining product quality and guest satisfaction standards.

You will oversee the overall operations of a Specialty Restaurant on our ships, ensuring correct setup, ambiance, and guest satisfaction during dinner service. You will enforce employee discipline, adhere to safety regulations, coordinate with the team, and provide training to servers while maintaining our standards.

The Maître D' Dining Room plays a critical role in the ship's dining operations, working closely with the Sr. Maître D' and Restaurant Operations Manager. They are responsible for the overall success of the Lido operation and ensuring the fulfillment of its Key Performance Indicators (KPIs).

You will assist Cooks when they prepare meals to ensure they follow recipes and presentation standards are followed, to maintain the consistency or cost quality. You will also help the Cook in directing and leading trainees.

Help create a FUNtastic dining experience by overseeing food production activities in the cold kitchen. This includes preparing salads, plated appetizers, and other cold items, and ensuring compliance with presentation, quality, cost-effectiveness, and sanitation standards.