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Position Duties and Responsibilities:

• Must have comprehensive knowledge of Teppanyaki operations on board
• 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 a 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 the operation
• Maintain a clear understanding of the operation’s revenue goals
• Liaise with service teams toward the 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 the operation
• Liaise with Culinary Arts management toward the achievement of all above
• Willingly execute any other assigned or delegated tasks