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 Chef De Parties’ (Galley, Pantry, Buffet, Pastry and Staff)  

Our guest love to eat and with all the amazing food on board our ships who can blame them! As Chef De Partie (CDP) for Carnival, you will be responsible for supporting the Executive Chef and 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 Culinary professionals in your section the CDP 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 and busy team where no two days are the same, but there is always FUN! Joining Carnival as a Chef De Partie is a great step towards a rewarding career as part of our Galley Management team and a career at sea! 

• Assist and ensure the efficient operation of the department by administration, planning and analyzing operations on a day to day basis with Pastry chef. 
• Maintain company standards of food presentation and service. 
• Assist and direct his /her team of pâtissiers. 
• Assist and monitor the quality of food taste and presentation. 
• Assist the Pastry chef in making all food delivery requisitions which must be approved by the Chef and ensure that all non-prepared food items must be returned to the storeroom on a daily basis. 
• Monitor and maintain food cost within budget by keeping a record of usage controlling wastage,  portion control and by reviewing the consumption on daily basis 
• Inspect product to ensure that company’s product specification is maintained and report discrepancies to the Pastry chef. 
• Establish and maintain training programs. 
• Work with the Pastry chef to ensure proper crew selection and maintaining of budgeted manning.  

levels 

• Monitor personnel in the team for hygiene and uniforms standards. 
• Make recommendations to the Pastry chef of the progress and performance of his/her team. 
• Complete nightly check off, of his/her area. To ensure that USPH and HACCP standards are maintained. 
• Set special projects and target levels and monitor the achievement of the same. 
• Make work schedules and ensure that optimum productivity is achieved.