OSM Thome Recruitment is looking for Executive Sous Chef for unique career opportunities in the cruise industry, on behalf of Carnival Cruise Line.

As Executive Sous Chef for Carnival, you will be responsible for supporting the Executive Chef to oversee the entire Culinary Arts operation on board. Assisting to lead a large team of hardworking Culinary professionals the Sous chef is responsible for assisting with the day to day directing all food preparation and meal services aboard the ship, ensuring consistency, quality, cost-effectiveness, and the highest level of sanitation are maintained, all in keeping with company and USPH standards.  

Part of a large, diverse team the Sous Chef helps to ensure that they work hard and have FUN!. You will be a real foodie who enjoys engaging with your team, has an eye for detail, and enjoy mentoring and coaching a team. 

Responsibilities and Tasks:

• To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency, and maximum food cost efficiency throughout.
• To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate.
• Plan, formulate, distribute and follow up on working schedules for all kitchen employees.
• To ensure the ongoing and scheduled training of all galley employees.
• To direct, motivate, control, evaluate and provide feedback to all galley employees.
• With the Chef, assist in the production of an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets.
• Follow-up to ensure a correct thaw cycle for frozen items is adhered to.
• Monitor quality and specification of all items loaded onto the ship to ensure company standards are adhered to. Report all discrepancies to the chef.
• Monitor quality and presentation of all food items, provide corrective action where necessary.
• Provide training in all United States Public Health procedures and ensure same is carried out on a daily basis by all employees.
• Ensure all kitchen personnel is familiar with the operation of all galley equipment.
• Ensure galley equipment, accessories, are adequately maintained. Submit repair requests and follow up wherever necessary.
• Ensure temperature logs for all refrigeration is taken by department heads on a daily basis. Monitor same and follow up on defective equipment
• Follow-up on the daily requisitions from all kitchen outlets.
• Review food cost worksheets and daily issues with department heads. Plan any corrective action accordingly.
• Ensure all requested paperwork is submitted accurately and on time to the chef
• Liaise on a daily basis with the chef regarding potential shortages, and make changes where applicable.
• Liaise with Food Operations Manager and Maitre d' Hotels regarding any menu changes, guest feedback, etc.
• Be involved with the welfare of all kitchen personnel
• Ensure kitchen personnel seeking medical attention are taken care of and followed up.
• Ensure proper collation and storage of all galley equipment and accessories.
• Conduct regular operational and sanitation inspections of all kitchen areas
• Plan and execute any special menus as directed by the chef.
• Provide accurate feedback at all times to the chef.
• Ensure kitchen staff attends all boat and fire drills as required.
• Ensure kitchen staff attends all meetings as directed by Chef.
• Be prepared to take charge of the kitchen in the chef’s absence
• To perform additional duties that may be necessary, as directed by the management.

Qualifications and competence:

• Ideally, the candidate must have a Bachelor's in Hotel Management or an equivalent in Culinary Arts.
• Ability to clearly communicate in English, both verbal and written.
• Cruise line experience comparable to CCL or work exposure at a 5-star property at minimum with multiple dining venues is a requirement where the last position held is at Pastry Chef or equivalent.
• Must be able to understand and create effective and fair work schedules
• Ability to foster a harmonious work environment that builds and encourages teams
• Experience of the following:
• Fine dining desserts and advanced plating techniques
• Formal dining desserts and plating techniques
• Petite fours, Mignardises and Friandises
• Advanced chocolate and confectionery
• Advanced buffet desserts and presentations
• Advance Ice Creams, sorbets, and gelato
• US Visa C1/D
• Covid -19 Certificate
• Health certificate
• Basic Training Certificates as per STCW standard
• English language proficiency
• A sound and practiced understanding of Diversity, Equity, and Inclusion principles, and the ability to achieve set goals in this criterion
• Knowledge of Microsoft Office suite.

• Register your profile with OSM Thome Recruitment tool on https://jobs.osmthome.com/jobs
• Upload your English CV to OSM Thome.
• OSM Thome Recruitment will share your information with Carnival Cruise Line which will handle the recruitment process.