Chef Tournant

Celebrity Cruises; Argentina; Presencial; ARS 91.124.000 - 151.874.000; Jornada completa

Descripción de la vacante

Celebrity Cruises seeks an experienced Chef Tournant to direct and coach the cruise ship kitchen team, ensuring high-quality, consistent meals across sections. You will supervise, review recipes, manage production levels, and maintain HACCP and public health compliance.

The role requires strong leadership in a multicultural setting and hands-on oversight of all kitchen sections, with a focus on cost control and accurate requisitions for daily operations.

Formación

• Minimum 5 years in an upscale hotel, resort, cruise ship or convention banqueting service.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow, Debits/Credits, adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

Responsabilidades

• 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 read, understand, follow, and prepare company recipes maintaining quality and consistency.
• Coordinate and supervise all team members assigned to their section.
• Undertake recipe reviews daily and maintain recipe folders.
• Oversee production levels and suggest cost-control improvements.
• Prepare daily electronic food requisitions and verify deliveries for accuracy.
• Oversee main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, Cold Kitchen) and food production.
• Ensure Public Health standards are followed and HACCP is carried out.
• Prepare for US Public Health inspections and report to supervisor as required.
• Maintain personal appearance and hygiene according to company rules.

Conocimientos

Food knowledge

Read recipes

Task efficiency

Kitchen versatility

Team supervision

Recipe reviews

Production control

Food requisitions

Section leadership

Public Health compliance

HACCP compliance

Reporting to executives

Educación

5+ years in upscale hotel/resort/cruise ship or convention banqueting

Herramientas

Intermediate computer software

Descripción del empleo

• 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 & Beverage Director or the actual inspectors.
• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.

QUALIFICATION

• A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

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