Chef Tournant

Celebrity Cruises; Dubai; On-site; AED 143,000 - 225,000; Full time

Job summary

Celebrity Cruises is seeking a skilled kitchen supervisor to lead a diverse culinary team aboard our vessels. You will direct, coach, and supervise all line cooks, while ensuring recipe accuracy and consistency in taste as per corporate standards.

You must read and follow company recipes, work across all kitchen stations, maintain health and safety standards (HACCP) and manage daily requisitions, cost controls, and show plates as needed.

Qualifications

• Excellent food knowledge required.
• Must be able to read and follow company recipes.
• Proficient in completing tasks efficiently.
• Able to work in any kitchen section.
• Experience directing and supervising kitchen staff.

Responsibilities

• Directs, coaches, supports, supervises, and evaluates all direct reports.
• Maintain recipe folders and daily recipe reviews.
• Coordinate and supervise team members in their sections.
• Ensure HACCP compliance and public health standards.
• Prepare daily food requisitions and verify deliveries.

Skills

Excellent food knowledge

Culinary terms understanding

Job description

• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
• Must have excellent food knowledge and a full understanding of culinary terms.
• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
• Must be proficient in completing tasks, work efficiently and productively.
• Must be able to work in any section of a kitchen.
• Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
• Control production levels and recommend ideas for improvements and better cost controlling.
• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section.
• Ensures that the HACCP program is carried out correctly.
• Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & B<|endoftext|>