Chef De Partie / Rotisseur

Celebrity Cruises; País Vasco; Presencial; EUR 43.000 - 72.000; Jornada completa

Descripción de la vacante

Celebrity Cruises busca un Chef Tournant para dirigir y coordinar las operaciones culinarias en uno de sus buques. Reporta al Sous Chef, dirige equipos multiculturales y garantiza la calidad de cada plato siguiendo recetas y estándares corporativos.

El rol exige experiencia en hoteles o cruceros de alto nivel, habilidades de liderazgo y capacidad para optimizar costos sin sacrificar calidad; se trabajan turnos variados y se deben mantener normas HACCP y salud pública.

Formación

• Requiere mínimo 5 años en un hotel, resort, crucero o banquete de alto nivel y al menos 2 años como Chef Tournant.
• Habilidades sólidas de gestión en entornos multiculturales y dinámicos.
• Habilidades de comunicación, resolución de problemas, toma de decisiones y relación interpersonal.
• Excelente servicio al cliente, trabajo en equipo y resolución de conflictos.
• Conocimiento de principios de servicio personalizado e indicadores de satisfacción del cliente.
• Conocimientos de contabilidad básica como flujo de numeración, débitos/créditos, asientos y correcciones.
• Capacidad para redactar informes y correspondencia comercial y mantener buena relación con oficiales.
• Conocimientos intermedios de software informático.
• Conocimiento de HACCP y cumplimiento de normativas de salud.

Responsabilidades

• Dirige, capacita, apoya, supervisa y evalúa a todos los reportes directos (con el Sous Chef).
• Debe poseer un excelente conocimiento culinario y entender términos culinarios.
• Debe saber leer y seguir las recetas de la empresa para mantener calidad y consistencia.
• Debe poder trabajar en cualquier sección de la cocina.
• Coordina y supervisa a todo el personal asignado a su sección.
• Mantiene y revisa las fichas de recetas y controla la calidad.

Conocimientos

Liderazgo

Comunicación

Resolución de problemas

Trabajo en equipo

Planificación

Descripción del empleo

Descripción del trabajo

KEY 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 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.