Bonsai Teppanyaki “Carnival Cruise line is the most popular cruise brand in North America and operates a fleet of ships designed to foster exceptionally safe, fun and memorable vacation experiences at an outstanding value. Our Company is committed to providing a diverse and inclusive work environment. Our focus is on continuous improvement and collaboration. Our employees have the responsibility to be accountable for all actions. Our leaders set the tone at the top through strong communication to support an ethical climate on board. We consider the environment in all aspects of our business and have a responsibility to put safety and sustainability first. We live and share a positive attitude which is based on fostering an environment of inclusion, trust, a willingness to listen, openness and integrity. Doing this helps us achieve our ultimate goal, which is to include fun in everything we do!”
Position Synopsis part of frontline team at Bonsai Teppanyaki onboard and responsible for its operations. Working in a high guest contact area, the position requires fluency in English with an ability to communicate clearly. Proficiency in Teppanyaki as a subsection of Japanese Cuisine is a requirement with intermediate knowledge of Japanese comfort cuisine. An exposure to Sushi as a subsection of Japanese Cuisine and Pan Asian Cuisine are desirable
Duties & Responsibilities
Must have comprehensive knowledge of Teppanyaki operations onboard
Precise knowledge of all specifications in use is a requirement
Clear and implemented knowledge of food quality standards at Bonsai Teppanyaki is a necessity
Clear and implemented knowledge of food presentation standards at Bonsai Teppanyaki is necessity
Clear and implemented knowledge of all safety issues and protocols associated with table side performances.
Maintain a clear understating of all work divisions and prep lists
Clear understanding of cost management and profitability of 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 HESS and Safety policies applicable, especially those associated with open flame cooking.
Should have a clear understanding of all Environmental policies applicable
A clear and practiced understanding of Carnival Service values is required
Must enforce applicable IMO regulations associated with operations
Liaise with Culinary Arts management towards achievement of all above
Willingly execute any other assigned or delegated tasks
Must meet all criteria set forth in the role profile document
Must be able to communicate clearly in English
Must be able to perform table side theatrics and tricks associated with Teppanyaki performance sessions
Should have at minimum 1-year vocational education with internship in culinary arts or equivalent certified apprenticeship programme
Should have full comprehension of Teppanyaki as a sub section of Japanese Cuisine
Direct inductees should have at least 36 months as a full-time employee in a Teppanyaki brigade of a full service or fine dining operation. Of the 36 months, ideally at minimum 24 months should be in front of the house performance role that involve direct guest contact and interaction
Must be able to perform with table side and griddle utensils in a safe manner
All candidates applying for position are required to provide a 5 minute video demonstrating their table side performance skills, showcasing trick performance and guest interaction.
Must have a keen sense of humor and an innate ability as a performer
Ability to perform table side tricks and acts beyond teppanyaki standards are desirable
Candidates with unique and interesting acts incorporating, sleight of hand, magic, juggling and props are given preference.
Musical aptitude and ability to sing are given credits
Credits are given for any previous Cruiseline experience.
Credits given to any candidates already working outside of their country of citizenship in locations of business or tourist / travel significance
Reports to CDP Bonsai and Senior Sous Chef or delegate
Takes direction from – Culinary Arts supervisors and Management
Works in close co-operation with Bonsai Teppanyaki, Bonsai, and Culinary Arts teams
Mentorship Role New inductees into assigned section in a similar role & Management trainee undergoing structured training programmes
Relation ShipsStorekeepers, Galley Supervisors, AUX personnel, Food Operations Management, Bonsai Service Team, Bonsai Lead Server, Maître D’ and Restaurant Services team