Specialty Chef for Cruise Liner (International)

 Specialty Chef 

Location: International 

Job Description:

Carnival Cruise Line is seeking a Fleet Specialty Chef – Bonsai & Teppanyaki to provide senior culinary leadership across the fleet’s Bonsai Sushi restaurants, Teppanyaki dining venues, and Bonsai-related pop-up concepts.

The role is responsible for overseeing and standardizing Japanese specialty culinary operations, maintaining authentic Japanese cuisine execution, consistent product quality, food-safety standards—particularly for raw proteins—and developing culinary talent within specialty dining operations.

The position provides fleet-wide operational support, including menu development, training, coaching, audits, new venue openings, pop-up activations, cost control, quality assurance, and collaboration with shipboard and shoreside teams. The role requires the ability to travel extensively across fleet operations.

Vessel Type: Cruise Ships

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Key Responsibilities:

As per company policy, the main duties may include but are not limited to:
• Lead and oversee fleet-wide operations for Bonsai Sushi, Teppanyaki restaurants, and Bonsai-branded pop-up concepts
• Provide hands-on operational support, coaching, mentoring, and performance oversight to specialty culinary teams
• Develop, standardize, and maintain menus while ensuring authentic Japanese cuisine and consistent brand standards
• Monitor food safety, raw seafood handling, knife handling, production flow, service execution, and product quality across vessels
• Support new ship openings, specialty venue launches, training programs, audits, and continuous talent development

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Requirements:

• Extensive senior-level experience in Japanese cuisine and sushi operations
• Experience with Teppanyaki or live-cooking specialty concepts
• Experience in cruise lines, luxury hotels, or high-volume specialty restaurant environments
• Strong background in raw seafood handling and premium specialty dining execution
• Proven leadership experience training multicultural culinary teams
• Demonstrated experience in menu development, cost control, yield optimization, and quality assurance
• Strong organizational, communication, and operational leadership skills
• Ability to travel extensively across fleet operations
• Valid STCW certificates — not specified in the vacancy screenshots
• Medical fitness certificate — not specified in the vacancy screenshots
• Proficiency in English communication — not specifically stated in the screenshots

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Employment Details:

• Contract Duration: Not specified by the employer
• Salary: Not specified by the employer
• Benefits: Not specified by the employer
• Work Environment: Carnival Cruise Line fleet operations; extensive travel between vessels may be required

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Application Process:

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