Cavalry Portfolio Services Jobs

CHEF DE PARTIE - PASTRY Leading cruise ship company - Tax free salary plus accommodation and food, travel and amazing career opportunities . Set sail with Carnival Cruise Line and help us bring the FUN to life aboard one of our fantastic vessels as a Demi Chef de Partie - Patissier. You will support 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. ROLE OVERVIEW: Must have comprehensive knowledge of Pastry and Bakery operations Precise knowledge of all product specifications in use The ability to coach, mentor and develop personnel and their work is a necessity Clear and implemented knowledge of food quality standards Clear and implemented knowledge of food presentation standards Comprehension of all work divisions of all core Pastry/bakery operations Intermediate comprehension of cost management and profitability of the operation Maintain a clear understanding of the operations revenue goals Maintain a progressive training program toward talent development Clear and practiced understanding of all products in use and stock rotation Ability to motivate assigned team towards achievement of goals Maintain a positive working relationship with all Food Operations and Ship departments Ability to promote and enhance product and guest experience 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 and practiced understanding of all Environmental policies applicable A clear and practiced understanding of Carnival Culture and its Service values is required Ability to create and manage Teamwork Schedules is a requirement Ability to provide feedback through Performance Appraisal systems Must monitor and enforce applicable IMO regulations associated with operations Liaise with Culinary Arts management toward the achievement of all above Must successfully complete food trails and product reviews assigned by the Sous Chef Pastry Willingly execute any other assigned or delegated tasks To be considered for this role you MUST meet the following criteria: An industry qualification such as a Diploma or Degree in Hospitality or Food production Cruise line experience comparable to CCL or work exposure at a 4-star property at minimum with multiple dining venues is a requirement where the last position held is at Junior Sous Chef Pastry or equivalent Fine and formal dining desserts and plating techniques Proficient in Petite fours creation Proficient in chocolate and confectionery Proficient in buffet desserts and presentations Proficient in Ice Creams, sorbets, and gelato Proficient in bakery techniques, including French & Italian breads and sourdoughs Intermediate Viennoiserie Practiced exposure to manpower scheduling and duty rosters Practiced exposure to cost management and should have been responsible / participating in achieving set cost goals Practiced exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program APPLY NOW: If you meet these criteria and are ready for an exciting career opportunity, we invite you to apply. The Cavalry Global is acting as an agency in relation to this role. We will be in touch with only the shortlisted and suitable candidates who match the above criteria.

Leading cruise ship company - Tax free salary plus accommodation and food, travel and amazing career opportunities . Set sail with a world class cruise liner and help us bring the FUN to life aboard one of their fantastic vessels as a Photographer Trainee. This cruise liner create FUN and MEMORABLE vacations, and our Photo Team captures these memories for their guests to enjoy long after their cruise is over! Working around the ship, taking pictures of our guests at backdrops o the promenade deck, in the Dining Rooms, or on the gangway, our Photographers are there to capture the FUN! You will be not only a great photographer but also have upselling skills to hit sales and photo capture targets by encouraging guests to take pictures with you. As with all team members, you will be a highly visible FUN ambassador and will constantly interact with our guests and help them with questions. The vacation experience we promise our guests will start with you! ROLE OVERVIEW Photograph CCL guests involved in ship and tour activities throughout the cruise Produce quality photographic products for sale to CCL guests Sell photo department-generated products and services to CCL guests Interact with CCL guests, onboard staff and fellow crew members Will shoot gangways, embarkation, deck, dining room, couples and costumes Will help with the set-ups of portrait studios and photo props Proper care and maintenance of photographic equipment Effective use of perspective and composition ideals. Application and use of photographic equipment, including camera body controls, zone focus technique, flash/ lighting ratios, etc. Communicate effectively (in English), projecting a warm and friendly personality Be aware of waste and try to conserve photographic materials. Train on digital captures systems such as Sherlock as applied on digital on demand and hybrid vessels Maintenance of production equipment and will help keep photo lab clean and organized Display of photos in the gallery and will help to keep it well organized and clean Assistance in stocking and storing albums, folios and all related items of photo department Adherence to company policy in regards to proper use and handling of Silver Recovery System Suggest reprints (copies) and additional services to passengers, such as film developing services Be helpful and courteous Help to clean and organize the photo gallery and sales area Correctly shoot wedding videos Perform any task deemed appropriate by the Photo Manager, such as wearing costumes, etc. To be considered for this role you MUST meet the following criteria: Minimum 1 year of experience in a photographer-related position APPLY NOW: If you meet these criteria and are ready for an exciting career opportunity, we invite you to apply. The Cavalry Global is acting as an agency in relation to this role. We will be in touch with only the shortlisted and suitable candidates who match the above criteria.

Leading cruise ship company - Tax free salary plus accommodation and food, travel and amazing career opportunities . Set sail on a new career with a worlds leading cruise liner and help us bring the FUN to life on-board one of their fantastic vessels! Were looking for dedicated individuals to join the team as Assistant Beverage Operations Managers! Are you passionate about creating a memorable guest experience and helping to lead a team of dedicated hardworking individuals? Then this opportunity could be for you! As Assistant Beverage Operation Manager you will help the Beverage Operations Manager to oversee all the bars on board. Ensuring quality of drinks is maintained budget targets are achieved and the team is happy and engaged so they can bring the FUN to our guests through their excellent service. Working in a fast-paced no day is the same environment - this is a high-energy and FUN job! As with all of our team members and managers you'll be a highly visible member of the team, and will constantly interact with our guests and help them with questions. ROLE OVERVIEW: To ensure that company standards and procedures are followed in the bar operations To ensure that all bar staff report well-groomed, in clean and appropriate uniforms, on time as per the prepared schedules and that all pre-opening procedures are followed During service to ensure that the staff are knowledgeable about the menu, daily specials, re courteous to guests, and are following correct S&S procedures, correct glasses, garnishes are used, checking ID's, etc. Ensure all private parties are set up as per the company's standards 30 minutes prior to opening. To work closely with bartenders and all staff in ensuring that all bars are stocked as per their par stocks, communicating shortages to all in a timely manner, and ensuring that all drinks are mixed as per the company specs. To ensure that weekly inventories of all bars and soda machines are conducted correctly, to order the correct amount of bar items - liquors, wines, beers, etc. on a weekly basis observing the budget and also for ordering the BOP items on a daily basis To perform all employee-related duties such as - training, fair scheduling, 15% payout, performance appraisals, etc To regularly check on the crew bar and assist in all crew-related activities - i.e., crew party, etc. Responsible for maintaining bar costs and verifying bar requisitions. Ensure that all checks of special functions and related paperwork is completed and submitted in a timely manner. Responsible for coverage of management shift, if it is a night shift the overseas operations such as mid/mini buffets, etc. To ensure that all employees are aware of how to operate the CSS terminals NCR machines. To ensure that the operating inventory of bar uniforms is maintained at all times and order new uniforms as and when required. Along with Beverage Bar Operations Manager, responsible for bar quality, service, and costs. To perform other duties as may be necessary and directed by management. To comply with all ECP regulations and ensure the Team is in compliance with all environmental and safety regulations and policies. To fully participate in any safety training or drills as requested. To be considered for this role you MUST meet the following criteria: MINIMUM REQUIREMENTS of 3 years experience as a Supervisor or Manager in a Bar or Nightclub environment Experience working in international high-volume, high-quality bar or 4- or 5-star hotels. APPLY NOW: If you meet these criteria and are ready for an exciting career opportunity, we invite you to apply.

ASIAN CORNER COOK Leading cruise ship company - Tax free salary plus accommodation and food, travel and amazing career opportunities . Ready to embark on a new adventure, aboard the leading International Cruise liner? We are looking for a passionate Asian Corner Cook to join the kitchen team on our client's world-class vessels. If you are passionate about Chinese cuisine unchain your creativity with us and enjoy unlimited ingredients to make the Asian Corner one of our guests favourites! You will be part of a multicultural and multinational team delivering FUN in food to our guests, working in a highly supportive and inclusive team environment. As an industry leader in compliance, our focus is also on the environment, waste management, corporate ethics, and creating a fair and equitable work environment. ROLE OVERVIEW: Must have comprehensive knowledge of Asian food operations in their various forms Clear and demonstrated knowledge of food quality standards at Asian food operations is a necessity Excellent knowledge of food presentation standards is a necessity A clear understating of all work divisions and prep lists, as well as cost management and profitability of an operation Maintain a clear understanding of the operations revenue goals where it is involved Ability to resolve guest issues with either direct contact or via consultation Liaise with Culinary Arts management towards the achievement of revenue and guest satisfaction goals To be considered for this role you MUST meet the following criteria: MINIMUM REQUIREMENTS of 3 years experience as a chef in an Asian Cuisine restaurant with significant direct guest contact and interaction. Full comprehension of Chinese cuisine and its regional derivatives such as Sichuan, Hunan, Cantonese, etc. Knowledge and previous experience with dumplings, dimsum, pulling noodles, and the finer points of various Southeast Asian cuisines. Mastery over a wok. An industry qualification such as a Diploma or Degree in Hospitality or Food production APPLY NOW: If you meet these criteria and are ready for an exciting career opportunity, we invite you to apply. The Cavalry Global is acting as an agency in relation to this role. We will be in touch with only the shortlisted and suitable candidates who match the above criteria.

Leading cruise ship company - Tax free salary plus accommodation and food, travel and amazing career opportunities . Set sail on a new career with a world leading cruise liner, and help us bring the FUN to life aboard one of their fantastic vessels! We are looking for dedicated individuals to join their teams as a Floor Supervisor Trainee! This role will see you working on the front line with our guests ensuring that they are safe when using the Ships Pools and water park facility so they can have FUN! You will be overseeing the water park and pool areas ensuring there is no overcrowding, dangerous acts and that any maintenance issues are reported to your Supervisor to avoid accidents. You will be spending your time outside on the open deck so you will love being in the Sunshine! As with all of our team members, you will be a highly visible member of the team, and will constantly interact with our guests and help them with questions. The vacation experience we promise our guests will start with you! ROLE OVERVIEW Ensure staterooms and stateroom bathrooms are cleaned as per the company's standards Compliance with all housekeeping college procedures as set out in the college manual and hotel ops website. Compliance with all USPH regulations as set out in the VSP manual. Ensure that all information and special requirements regarding staterooms for embarkation and cruise days are passed on and followed up by Stateroom Stewards and Assistant Stateroom Stewards. Continual inspections of assigned stateroom sections including corridors and lockers to ensure all are maintained to a high cleanliness standard. Continual inspections of Stateroom Steward pantries to ensure standards and procedures are followed as per USPH regulations. Continual inspections of assigned stateroom sections to ensure maintenance issues are reported and followed up in a timely manner Brief Stateroom and Assistant Stateroom Stewards on scheduled duties and daily tasks ensuring follow-up of all tasks are completed to standard in a timely manner. Completion of work orders and update of the hotel maintenance report on a daily basis. Liaison with VIP guests and suites guests on a daily basis to ensure all needs are met. Continual training and guidance of Stateroom and Assistant Stateroom Stewards in procedures and company standards. Ensure that Stateroom Stewards are supplied with the equipment and items required to complete daily routines and tasks. Complete performance reviews and procedural paperwork for Stateroom Stewards and Assistant Stateroom Stewards. Completion of rating charts for Stateroom Stewards weekly performance Contribute to management meetings when required and communicate and cooperate fully with the management team. Perform other duties related to stateroom supervision as directed by the Housekeeping Manager and Senior Housekeeping Management. Adhere to all Company Values at all times. Extend appropriate greetings to all guests and crew at every opportunity. Apply hospitality standards at all times in guest and crew areas. Follow all safety regulations (boat drills, door stopper policy, etc.) during the course of duty. Follow all environmental, USPH, and HESS - MS procedures as applicable for the position. Follow up Time and Attendance policy. passengers, such as film developing services Be helpful and courteous Help to clean and organize the photo gallery and sales area Correctly shoot wedding videos Perform any task deemed appropriate by the Photo Manager, such as wearing costumes, etc. APPLY NOW! The Cavalry Global is acting as an agency in relation to this role. We will be in touch with only the shortlisted and suitable candidates who match the above criteria.

Leading cruise ship company - Tax free salary plus accommodation and food, travel and amazing career opportunities . Ready to embark on a new adventure, aboard the leading International Cruise liner? Are you the Assistant Buffet Garde Manger we are looking for? We are seeking passionate professionals to join a fantastic team aboard our client's world-class vessels. We are looking for a dedicated team player to assist the Chef De Parties in preparing meals to the required specifications and standards. As part of the Galley team under the supervisor of the Chef De Partie, you will be responsible for food preparation, maintaining consistency in the quality and cost of our guests' meals, ensuring the highest level of sanitation, all in keeping with company and USPH standards. ROLE OVERVIEW: Arrive at work on time in a clean and company-specified uniform, maintaining a high level of personal hygiene Follow all sanitation and food handling guidelines as required by the company, USPH, and HACCP. Have a thorough knowledge of all catering equipment needed to carry out their job. Assist the Chef de Partie in the receiving and returns of food items from the storeroom, cleaning duties and attend meetings. Work any of the shifts as assigned by the Chef de Partie. Attend all safety meetings and drills as requested by the ship's command. To be considered for this role you MUST meet the following criteria: Ability to follow proper hygiene practices. Garde Manger experience working in international high-volume, high-quality restaurants or 4- or 5-star hotels. An industry qualification such as a Diploma or Degree in Hospitality or Food production is preferred but not required APPLY NOW: If you meet these criteria and are ready for an exciting career opportunity, we invite you to apply. The Cavalry Global is acting as an agency in relation to this role. We will be in touch with only the shortlisted and suitable candidates who match the above criteria.

Leading cruise ship company - Tax free salary plus accommodation and food, travel and amazing career opportunities . Ready to embark on a new adventure, aboard the leading International Cruise liner? We are seeking passionate professionals to join a fantastic team aboard our client's world-class vessels. We are looking for a dedicated Commis Chef to assist the Chef De Parties (CDPs) in preparing meals to the required specifications and standards. As part of the Galley team, you will be responsible for maintaining consistency in the quality and cost of our guests' meals, ensuring the highest level of sanitation, all in keeping with company and USPH standards. ROLE OVERVIEW: Assist and ensure the efficient operation of the department by administration, planning, and analysing operations on a day-to-day basis. Assist and direct a team of 3-4 cooks. Assist in monitoring the quality of food taste and presentation, ensuring adherence to company standards. Assist the cooks 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 a daily basis. Inspect product to ensure that the company's product specification is maintained and report discrepancies to the Chef De Partie. To be considered for this role you MUST meet the following criteria: MINIMUM REQUIREMENTS of 2 to 5 years experience as a chef. Experience working in international high-volume, high-quality restaurants or 4- or 5-star hotels. Experience with doing in excess of 500 servings per day. An industry qualification such as a Diploma or Degree in Hospitality or Food production is preferred but not required. APPLY NOW: If you meet these criteria and are ready for an exciting career opportunity, we invite you to apply. The Cavalry Global is acting as an agency in relation to this role. We will be in touch with only the shortlisted and suitable candidates who match the above criteria.

Leading cruise ship company - Tax free salary plus accommodation and food, travel and amazing career opportunities . Ready to embark on a new adventure, aboard the leading International Cruise liner? Are you the Assistant Pantry Garde Manger we are looking for? We are seeking passionate professionals to join a fantastic Galley Team aboard our client's world-class vessels. We are looking for a dedicated individual to assist the Chef De Parties in preparing meals to the required specifications and standards. As part of the Galley team under the supervisor of the Chef De Partie, you will be responsible for food preparation, maintaining consistency in the quality and cost of our guests' meals, ensuring the highest level of sanitation, all in keeping with company and USPH standards. ROLE OVERVIEW: Arrive at work on time in a clean and company-specified uniform, maintaining a high level of personal hygiene Follow all sanitation and food handling guidelines as required by the company, USPH, and HACCP. Have a thorough knowledge of all catering equipment needed to carry out their job. Assist the Chef de Partie in the receiving and returns of food items from the storeroom, cleaning duties and attend meetings. Work any of the shifts as assigned by the Chef de Partie. Attend all safety meetings and drills as requested by the ship's command. To be considered for this role you MUST meet the following criteria: Ability to follow proper hygiene practices. Garde Manger experience working in international high-volume, high-quality restaurants or 4- or 5-star hotels. An industry qualification such as a Diploma or Degree in Hospitality or Food production is preferred but not required APPLY NOW: If you meet these criteria and are ready for an exciting career opportunity, we invite you to apply. The Cavalry Global is acting as an agency in relation to this role. We will be in touch with only the shortlisted and suitable candidates who match the above criteria.

CHEF DE PARTIE - PASTRY Leading cruise ship company - Tax free salary plus accommodation and food, travel and amazing career opportunities . Set sail with Carnival Cruise Line and help us bring the FUN to life aboard one of our fantastic vessels as a Chef de Partie - Patissier. You will support the Pastry Chef and the Executive Chef by overseeing the Pastry team's production and service activities, ensuring compliance with presentation, quality, cost-effectiveness and sanitation standards. You will cover the position of Junior Sous Chef Pastry in its absence and assume the said role upon completion of requisite training. ROLE OVERVIEW: Must have comprehensive knowledge of Pastry and Bakery operations Precise knowledge of all product specifications in use The ability to coach, mentor and develop personnel and their work is a necessity Clear and implemented knowledge of food quality standards Clear and implemented knowledge of food presentation standards Comprehension of all work divisions of all core Pastry/bakery operations Intermediate comprehension of cost management and profitability of the operation Maintain a clear understanding of the operations revenue goals Maintain a progressive training program toward talent development Clear and practiced understanding of all products in use and stock rotation Ability to motivate assigned team towards achievement of goals Maintain a positive working relationship with all Food Operations and Ship departments Ability to promote and enhance product and guest experience 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 and practiced understanding of all Environmental policies applicable A clear and practiced understanding of Carnival Culture and its Service values is required Ability to create and manage Teamwork Schedules is a requirement Ability to provide feedback through Performance Appraisal systems Must monitor and enforce applicable IMO regulations associated with operations Liaise with Culinary Arts management toward the achievement of all above Must successfully complete food trails and product reviews assigned by the Sous Chef Pastry Willingly execute any other assigned or delegated tasks To be considered for this role you MUST meet the following criteria: An industry qualification such as a Diploma or Degree in Hospitality or Food production is preferred but not required. Cruise line experience comparable to CCL or work exposure at a 4-star property at minimum with multiple dining venues is a requirement where the last position held is at Junior Sous Chef Pastry or equivalent Fine and formal dining desserts and plating techniques Proficient in Petite fours creation Proficient in chocolate and confectionery Proficient in buffet desserts and presentations Proficient in Ice Creams, sorbets, and gelato Proficient in bakery techniques, including French & Italian breads and sourdoughs Intermediate Viennoiserie Practiced exposure to manpower scheduling and duty rosters Practiced exposure to cost management and should have been responsible / participating in achieving set cost goals Practiced exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program APPLY NOW: If you meet these criteria and are ready for an exciting career opportunity, we invite you to apply. The Cavalry Global is acting as an agency in relation to this role. We will be in touch with only the shortlisted and suitable candidates who match the above criteria.

Set sail on a new career with this amazing cruise line and help bring the FUN to life aboard one of our fantastic vessels! Were looking for dedicated and experienced Pastry Chefs who are ready to take charge. As a Jnr Sous Pastry or Sous Chef Pastry 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. Leading and directing a team of hardworking Pastry Chefs and assistants, the Jnr Sous and Sous Chefs are responsible for 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 this cruise line is the first step towards a rewarding career as part of our Galley Management team and a career at sea! Maintain the quality and presentation of all food served and the expedition thereof. Follow all USPH & HACCP procedures in all food production and galley maintenance. Assist the first cook in directing and leading the assistant cooks and trainees. Ensure backup is provided for the service lines. Follow all recipes to company specifications and avoid wastage. Communicate and cooperate with all other team members, to ensure a smooth food delivery system. Ensure environmental separation standards are followed. Perform all other tasks assigned by senior management Position Minimum Requirements: Ideally, possess an Associate degree in Hotel Management or an equivalent in Culinary Arts. Proficient in clear communication, both verbal and written, in English. Have cruise line experience equivalent to International Cruise Line or minimum exposure to a 4-star property with multiple dining venues, holding a similar position Career advancement is on the horizon! Send your CV and a Cover letter today and charge forward with Cavalry Global!

CHEF DE PARTIE - VARIOUS DEPARTMENTS Leading cruise ship company - Tax free salary plus accommodation and food, travel and amazing career opportunities . Set sail on a new career, 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 (CDP) across all areas of the Galley. (Main Galley, Buffet, Pastry,) As a critical member of our Culinary team, our team of CDPs are the experts working across a range of culinary environments onboard our ships. They work as line cooks and experts, ensuring that only the highest food standards are prepared and served to our guests. As a result, candidates can expect a highly intense and fast-paced culinary environment, unlike anything else on land. As a CDP, you will be responsible for supporting the Culinary Management team to oversee the activities of the food preparation and meal services aboard the ship within your assigned area. In addition, you will assist junior positions and ensure that the operation is running seamlessly. Within your section, the CDP is responsible for helping 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. What do you bring to the table? You will be passionate about people and love to help and develop junior cooks. In addition, you enjoy engaging with your team, have an eye for detail, and enjoy being part of a large, diverse, and busy team where no two days are the same. Joining as a Chef De Partie is an excellent step towards a rewarding career as part of our Galley Management team and a career at sea! ROLE OVERVIEW: Ensure the efficient operation of his area through administration, planning, and analyzing operations on a day-to-day basis with Chef and Sous Chef. Maintain company standards of food presentation and service. Direct and work closely with their team of staff cooks and all buffet cooks, and other employees. Monitor the quality of food taste and presentation and have regular consultations with the Chef and Sous Chef when necessary. Make all food delivery requisitions that must be approved by the Chef and ensure that all non-prepared food items must be returned to the storeroom daily. Monitor and maintain food costs within budget by keeping a record of usages, controlling wastage, portion control, and reviewing the consumption daily. Inspect the product to ensure that the company's product specifications are maintained. Establish and maintain training programs. Work with the Chef and Sous Chef to ensure proper crew selection and maintain budgeted manning levels. Make recommendations to the Chef of the progress and performance of the team. Conduct nightly check-off for assigned areas to ensure that USPH standards are maintained. Set special projects and target levels and monitor the achievement of the same. Motivate employees and maintain an interest in their development to reach their full potential. To be considered for this role you MUST meet the following criteria: MINIMUM REQUIREMENTS of 2 to 5 years experience as a CDP or similar. Experience working in international high-volume, high-quality restaurants or 4- or 5-star hotels. Experience with doing in excess of 500 servings per day. An industry qualification such as a Diploma or Degree in Hospitality or Food production. APPLY NOW: If you meet these criteria and are ready for an exciting career opportunity, we invite you to apply. The Cavalry Global is acting as an agency in relation to this role. We will be in touch with only the shortlisted and suitable candidates who match the above criteria.

SOUS CHEF - PASTRY Leading cruise ship company - Tax free salary plus accommodation and food, travel and amazing career opportunities . Set sail on a new career with this amazing cruise line and help bring the FUN to life aboard one of our fantastic vessels! We are looking for dedicated and experienced Pastry Chefs who are ready to take charge. As Sous Chef Pastry 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. Leading and directing a team of hardworking Pastry Chefs and assistants, the Jnr Sous and Sous Chefs are responsible for 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 this cruise line is the first step towards a rewarding career as part of our Galley Management team and a career at sea! Maintain the quality and presentation of all food served and the expedition thereof. Follow all USPH & HACCP procedures in all food production and galley maintenance. Assist the first cook in directing and leading the assistant cooks and trainees. Ensure backup is provided for the service lines. Follow all recipes to company specifications and avoid wastage. Communicate and cooperate with all other team members, to ensure a smooth food delivery system. Ensure environmental separation standards are followed. Perform all other tasks assigned by senior management To be considered for this role you MUST meet the following criteria: Possess an Associate degree in Hotel Management or an equivalent in Culinary Arts 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 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 Advanced bakery techniques, including French and Italian bread and sourdough Advanced Viennoisserie Intermediate sugar and chocolate arts are desirable Demonstrated knowledge of manpower scheduling and duty rosters Practiced exposure to cost management and should have been responsible/ participated in achieving set cost goals Demonstrated exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program APPLY NOW: If you meet these criteria and are ready for an exciting career opportunity, we invite you to apply. The Cavalry Global is acting as an agency in relation to this role. We will be in touch with only the shortlisted and suitable candidates who match the above criteria.

Leading cruise ship company - Tax free salary plus accommodation and food, travel and amazing career opportunities . Set sail with Carnival Cruise Line and help us bring the FUN aboard one of our fantastic vessels as a 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, you will be responsible for supporting the Executive Chef and the rest of the Galley Management team by assisting with the day-to-day food preparation and meal service 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 loves 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! Your duties include: Maintaining the quality and presentation of all food served and the expedition thereof Following all USPH and HACCP procedures in all food production and galley maintenance Assisting the first cook in directing and leading the assistant cooks and trainees Ensuring backup is provided for the service lines Following all recipes to company specifications and avoiding wastage Communicating and cooperating with other team members to ensure a smooth food delivery system Ensuring environmental separation standards are followed Performing all other tasks assigned by senior management To be considered for this role you MUST meet the following criteria: MINIMUM REQUIREMENTS of 2 years experience as a CDP or similar. Experience working in international high-volume, high-quality restaurants or 4- or 5-star hotels. Experience with doing in excess of 500 servings per day. An industry qualification such as a Diploma or Degree in Hospitality or Food production. APPLY NOW: If you meet these criteria and are ready for an exciting career opportunity, we invite you to apply. The Cavalry Global is acting as an agency in relation to this role. We will be in touch with only the shortlisted and suitable candidates who match the above criteria.

Set sail on a new career with Carnival, and help us bring the FUN to life aboard one of our fantastic vessels! Were looking for dedicated individuals to join us as Sous Chefs! Our guests love to eat and with all the amazing food onboard our ships who can blame them! As 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. As with all of our Managers, youll be a highly visible member of the team, and will constantly interact with our guests and help them with questions. The vacation experience we promise our guests will start with you! Position Functions: 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 chefs absence To perform additional duties that may be necessary, as directed by the management. Position Minimum Requirements: A degree in culinary arts or hotel administration or an international equivalent in culinary arts from a reputable accredited educational institution Candidates with an associate degree in culinary arts with appropriate work experience will be considered. 3 to 5 years progressive supervisory and managerial experience of professional kitchens, preferably in a multi-outlet upscale hotel or large cruise ship Minimum of 2 years as a sous chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage, Establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center Or 2 years as a Sous Chef with a Cruiseline comparable with CCL with ships with a guest capacity of 3500 or more Sous chefs of reputed and exceptional free-standing restaurants are also considered Ability to maintain oversight over assigned galley at planning, execution, and delivery stages of the operations cycle Good understanding of high volume kitchen operations, of formal, informal, and buffet formats A strong foundation in culinary skills with the ability to plan, prepare and execute a high end 8-course menu including amuse bouche and dessert showcasing modern technique and presentation A strong foundation in food presentation principles in both plated and buffet formats Have a solid understanding of current culinary trends, food production principles, and exposure to various cuisines Understanding and experience of financial budget, ability to analyze these objectively, and ability to plan towards achieving set goals Ability to forecast and plan operations based upon provided dataset in finance, historical trends, and demographics Knowledge and experience of food safety and HACCP principles, a certificate in food safety from an accredited institution is desired but not Practiced comprehensive understanding and application of USPH principles and regulations from a managers perspective get added credits Comprehensive understanding of kitchen scullery operations and hygiene standards Experience and knowledge of inventory control and management, with the ability to analyze and set par levels and achieve inventory goals Sound understanding in operation of all major and minor kitchen equipment Comprehensive knowledge of ingredients, with the ability to assimilate CCL specification to quality and yield Must be able to understand and create effective and fair work schedules Required to create a harmonious work environment, that builds and encourages teams Required to have a strong foundation in creating an ethical work environment that includes opinions of team members at all levels of the hierarchy and of various nationalities A sound and practiced understanding of Diversity, Equity, and Inclusion principles, and ability to achieve set goals in this criterion Maintain the CCL team evaluation programs and conduct effective feedback and team reviews Intermediate to advanced knowledge of Microsoft office suite and its latest versions Working knowledge of PowerPoint and ability to create presentations Knowledge of software suites focused on hospitality operations such as Micros, Fidelio, or Crunchtime Knowledge and ability to create reports interpreting and explaining operations

Set sail with Carnival Cruise Line and help us bring the FUN aboard one of our fantastic vessels as a 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, you will be responsible for supporting the Executive Chef and the rest of the Galley Management team by assisting with the day-to-day food preparation and meal service 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 loves 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! Your duties include: Maintaining the quality and presentation of all food served and the expedition thereof Following all USPH and HACCP procedures in all food production and galley maintenance Assisting the first cook in directing and leading the assistant cooks and trainees Ensuring backup is provided for the service lines Following all recipes to company specifications and avoiding wastage Communicating and cooperating with other team members to ensure a smooth food delivery system Ensuring environmental separation standards are followed Performing all other tasks assigned by senior management

JUNIOR SOUS CHEF - PASTRY Leading cruise ship company - Tax free salary plus accommodation and food, travel and amazing career opportunities . Set sail with a world leading cruise liner and help us bring the FUN to life aboard one of our fantastic vessels as a Junior Sous Chef - Pastry. You will form part of Culinary Arts middle management as the second lead of pastry and bakery operations on board. You are expected to cover the position of Sous Chef - Pastry in its absence and assume said role upon completion of requisite training. ROLE OVERVIEW: Must have comprehensive knowledge of Pastry & Bakery operations Precise knowledge of all product specifications in use Ability to coach, mentor and develop personnel and their work is a necessity Clear and implemented knowledge of food quality and presentation standards Comprehension of all work divisions of all core pastry/bakery operations* Clear understanding of cost management and profitability of the operation and revenue goals Maintain a progressive training program toward talent development Clear and practiced understanding of inventory management and food ordering Clear and practiced understanding of all products in use and stock rotation Clear and practiced understanding of post-loading inspections and product specifications Ability to motivate assigned team towards achievement of goals Maintain a positive working relationship with all Food Operations and ship departments 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 and practiced understanding of all Environmental policies applicable Ability to create and manage Teamwork Schedules is a requirement Provide feedback through Performance Appraisal systems Must monitor and enforce applicable IMO regulations associated with operations Liaise with Culinary Arts management toward the achievement of all above Must successfully complete food trials and product reviews assigned by the Executive Chef Willingly execute any other assigned or delegated tasks To be considered for this role you MUST meet the following criteria: Bachelor's in Hotel Management or an equivalent in Culinary Arts. 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 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 Advanced bakery techniques, including French & Italian bread and sourdough Advanced Viennoisserie Intermediate sugar and chocolate arts are desirable Demonstrated knowledge of manpower scheduling and duty rosters Practiced exposure to cost management and should have been responsible/ participated in achieving set cost goals Demonstrated exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program APPLY NOW: If you meet these criteria and are ready for an exciting career opportunity, we invite you to apply. The Cavalry Global is acting as an agency in relation to this role. We will be in touch with only the shortlisted and suitable candidates who match the above criteria.

Set sail with Carnival Cruise Line and help us bring the FUN to life aboard one of our fantastic vessels as a Chef de Partie - Patissier. You will support the Pastry Chef and the Executive Chef by overseeing the Pastry team's production and service activities, ensuring compliance with presentation, quality, cost-effectiveness and sanitation standards. You will cover the position of Junior Sous Chef Pastry in its absence and assume the said role upon completion of requisite training. Position Duties and Responsibilities: Must have comprehensive knowledge of Pastry and Bakery operations Precise knowledge of all product specifications in use The ability to coach, mentor and develop personnel and their work is a necessity Clear and implemented knowledge of food quality standards Clear and implemented knowledge of food presentation standards Comprehension of all work divisions of all core Pastry/bakery operations Intermediate comprehension of cost management and profitability of the operation Maintain a clear understanding of the operations revenue goals Maintain a progressive training program toward talent development Clear and practiced understanding of all products in use and stock rotation Ability to motivate assigned team towards achievement of goals Maintain a positive working relationship with all Food Operations and Ship departments Ability to promote and enhance product and guest experience 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 and practiced understanding of all Environmental policies applicable A clear and practiced understanding of Carnival Culture and its Service values is required Ability to create and manage Teamwork Schedules is a requirement Ability to provide feedback through Performance Appraisal systems Must monitor and enforce applicable IMO regulations associated with operations Liaise with Culinary Arts management toward the achievement of all above Must successfully complete food trails and product reviews assigned by the Sous Chef Pastry Willingly execute any other assigned or delegated tasks Position Minimum Requirements: Ideally, the candidate must have an Associate 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 4-star property at minimum with multiple dining venues is a requirement where the last position held is at Junior Sous Chef Pastry or equivalent Candidate must have the following skill sets Fine dining desserts and plating techniques Formal dining desserts and plating techniques Proficient in Petite fours creation Proficient in chocolate and confectionery Proficient in buffet desserts and presentations Proficient in Ice Creams, sorbets, and gelato Proficient in bakery techniques, including French & Italian breads and sourdoughs Intermediate Viennoiserie Practiced exposure to manpower scheduling and duty rosters Practiced exposure to cost management and should have been responsible / participating in achieving set cost goals Practiced exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program

Set sail with Carnival Cruise Line and help us bring the FUN to life aboard one of our fantastic vessels as a Junior Sous Chef - Pastry. You will form part of Culinary Arts middle management as the second lead of pastry and bakery operations on board. You are expected to cover the position of Sous Chef - Pastry in its absence and assume said role upon completion of requisite training. Position Duties and Responsibilities: Must have comprehensive knowledge of Pastry & Bakery operations Precise knowledge of all product specifications in use Ability to coach, mentor and develop personnel and their work is a necessity Clear and implemented knowledge of food quality standards Clear and implemented knowledge of food presentation standards Comprehension of all work divisions of all core pastry/bakery operations* Clear understanding of cost management and profitability of the operation Maintain a clear understanding of the operations revenue goals Maintain a progressive training program toward talent development Clear and practiced understanding of inventory management and food ordering Clear and practiced understanding of all products in use and stock rotation Clear and practiced understanding of post-loading inspections and product specifications Ability to motivate assigned team towards achievement of goals Maintain a positive working relationship with all Food Operations and ship departments 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 and practiced understanding of all Environmental policies applicable Ability to create and manage Teamwork Schedules is a requirement Provide feedback through Performance Appraisal systems Must monitor and enforce applicable IMO regulations associated with operations Liaise with Culinary Arts management toward the achievement of all above Must successfully complete food trials and product reviews assigned by the Executive Chef Willingly execute any other assigned or delegated tasks Position Minimum Requirements: 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 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 Advanced bakery techniques, including French & Italian bread and sourdough Advanced Viennoisserie Intermediate sugar and chocolate arts are desirable Demonstrated knowledge of manpower scheduling and duty rosters Practiced exposure to cost management and should have been responsible/ participated in achieving set cost goals Demonstrated exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program

Set sail on a new career with one of the worlds largest cruise operators, and help us bring the FUN to life aboard one of our fantastic vessels! Were looking for dedicated individuals to join us in many roles Our guests love to eat and with all the amazing food on board our ships who can blame them! As a Demi Chef De Partie (DCDP) 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. You will be a really 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 our team as a Demi Chef De Partie is the first step towards a rewarding career as part of our Galley Management team and a career at sea!