Teppanyaki (Carnival Cruise Lines)

US-FL-Miami
Category
Kitchen

Responsibilities

    • Provide leadership to area of responsibility
    • Ensures all food is prepared fresh and is of the highest quality
    • Strictly adheres to all recipes, methods and instructions from supervisor
    • Continually trains, coaches, and recognizes team members to improve food quality and meet budget expectations while motivating team members
    • Arrives on-time in clean uniform
    • Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
    • Responsible for mise-en-place, and food service for production area
    • Completes daily walk-thru upon arrival to outlet to ensure equipment is in good repair and outstanding safety and sanitation issues have been resolved
    • Conducts daily walk-thru prior to leaving to ensure cleanliness, rotation, and proper labeling of all food items, proper storage of all food items, proper removal/disposal of leftover item to crew mess, buffets, etc.
    • Actively participates in daily focus meetings with team members to ensure communication and daily expectations
    • Inventory and ordering of all food items
    • Reconciliation of items upon receipt

Qualifications

    • Strong knowledge of all basic Asian cooking techniques
    • Strong knowledge of Teppanyaki-style cooking philosophies and principles including but not limited to Chinese, Thai, and Japanese
    • Ability to prepare all teppanyaki mise en place including starches, vegetables, trimming and cutting of proteins
    • Ability to captivate guests by cooking “on stage”
    • Ability to verbally explain processes of history, preparation, and cooking techniques to guests while cooking
    • 1+ years of teppanyaki experience
    • 1+ years of culinary experience with Asian influences (may be combined with formal culinary training)

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