Set sail with Carnival Cruise Line and help us bring the FUN to life aboard one of our fantastic vessels as a Bonsai Cook. Aside from superb sushi production skills and intermediate knowledge of Japanese comfort cuisine, this role requires fluency in English with an ability to communicate clearly since you will have direct contact with guests. Exposure to Pan Asian Cuisine is also an advantage.

Position Duties and Responsibilities:

• Must have comprehensive knowledge of Sushi operations onboard in its various forms
• Precise knowledge of all specifications in use is a requirement
• Clear and implemented knowledge of food quality standards at sushi bars is a necessity
• Clear and implemented knowledge of food presentation standards at sushi bars is a necessity
• 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
• Must liaise with service teams towards 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 Health  and Safety policies applicable
• Should have a clear understanding of all Environmental policies applicable
• Liaise with Culinary Arts management toward the achievement of all above
• 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 of vocational education with an internship in culinary arts or equivalent certified apprenticeship program
• Should have full comprehension of Sushi as a sub-section of Japanese Cuisine
• Direct inductees should have at least 36 months as full-time employees in a sushi brigade in a production role of quick service, full service, or fine dining operation. Of the 36 months, ideally at minimum 12 months should be a production role that preferably involves direct guest contact and interaction
• Exposure to and understating of teppanyaki cuisine and table-side performance carry added credits
• Previous cruise line experience and international work experience are advantageous