Chef De Partie - The Kitchen

Celebrity Cruises; Valladolid; Presencial; EUR 45.000 - 65.000; Jornada completa

Descripción de la vacante

Celebrity Cruises busca un Chef de Partie para unirse a su equipo a bordo. Reportarás al Chef de Cuisine y Sous Chef, dirigiendo a tu equipo, garantizando la correcta ejecución de recetas corporativas y la consistencia en sabor en todas las secciones de la cocina.

El candidato ideal debe poseer amplia experiencia en entornos de lujo, habilidades de liderazgo, comunicación y resolución de conflictos, con enfoque en servicio al cliente y cumplimiento de estándares de salud pública como HACCP.

Formación

• Experiencia mínima de 8 años en servicios de hotelería de alta gama (hotel, resort, crucero o banquetes).
• Al menos 2 años como Chef de Partie.
• Excelencia en gestión de equipos multiculturales y capacidad de planificación.

Responsabilidades

• Dirige, apoya y evalúa al personal de cocina junto al Sous Chef.
• Conoce y aplica recetas corporativas manteniendo calidad y sabor.
• Trabaja en cualquier sección de cocina y coordina al equipo de su sección.
• Revisa recetas diariamente y mantiene archivos de recetas en perfecto estado.
• Supervisa control de producción y propone mejoras de costes.

Conocimientos

Gestión de equipos

Comunicación

Resolución de conflictos

Atención al cliente

Educación

Experiencia en hotelería de lujo, cruceros o banquetes

Herramientas

Ofimática intermedia

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 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.

QUALIFICATION

• 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.