Chef De Partie

Celebrity Cruises; Las Palmas de Gran Canaria; Presencial; EUR 42.000 - 65.000; Jornada completa

Descripción de la vacante

Celebrity Cruises is seeking an experienced Chef de Partie to lead and mentor a kitchen brigade aboard our ship. You will supervise the section cooks, maintain recipe quality, and ensure consistency of taste according to corporate standards.

The role requires 8+ years in upscale hospitality, at least 2 years as Chef de Partie, strong multicultural leadership, HACCP knowledge, and excellent communication and problem-solving abilities.

Formación

• Minimum 8 years in upscale hotel, resort, cruise ship or banqueting service.
• At least 2 years as Chef de Partie.
• Strong multicultural management experience.
• Excellent communication and interpersonal skills.
• Knowledge of HACCP and health standards.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.

Responsabilidades

• Directs, coaches, and evaluates direct reports with the Sous Chef, across kitchen sections.
• Maintain recipe quality and ensure consistent taste per corporate instructions.
• Read and follow company recipes; work in any kitchen section.
• Coordinate and supervise team members; delegate tasks.
• Oversee sections (Sauce, Entremetier, Fish, Roast, CDP, Tournant, Cold Kitchen) and overall production.
• Ensure public health standards are followed in section (USPH, HACCP).
• Prepare daily requisitions; verify deliveries and report discrepancies.

Conocimientos

Management skills

Communication skills

Problem solving

Interpersonal skills

Team leadership

Conflict resolution

Guest service

Multicultural experience

Herramientas

Computer skills

Descripción del empleo

Responsibilities

• 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 their 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.

Qualifications

• A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie.
• 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.