Chef Tournant

Celebrity Cruises; Meis; Presencial; EUR 52.000 - 86.000; Jornada completa

Descripción de la vacante

Celebrity Cruises busca un Chef Tournant para dirigir y supervisar a los equipos de cocina, asegurar la calidad de recetas y mantener los estándares de salubridad. El candidato ideal tiene amplia experiencia en hoteles de alto nivel o cruceros, y capacidad para gestionar múltiples secciones.

Se requiere liderazgo, habilidades de comunicación, y dominio de HACCP; se valorará experiencia internacional y capacidad de trabajar en un entorno multicultural.

Formación

• Al menos 5 años de experiencia en hotelería upscale, resort, crucero o banquetes.
• Al menos 2 años como Chef Tournant.
• HACCP y preparación para inspecciones de salud pública.
• Capacidad de leer y ejecutar recetas de la empresa manteniendo calidad.

Responsabilidades

• Dirige, dirige, apoya y evalúa (con el Sous Chef) a todo el personal a su cargo.
• Debe poseer excelente conocimiento culinario y comprender términos culinarios.
• Debe poder leer y following recetas de la empresa manteniendo la calidad.
• Capacidad para trabajar en cualquier sección de la cocina.
• Coordina y supervisa a todo el personal asignado a su sección.
• Realiza revisiones de recetas diarias y mantiene carpetas de recetas impecables.
• Controla niveles de producción y propone ideas para mejoras y control de costos.
• Prepara requisiciones diarias y verifica entregas.
• Supervisa las secciones principales (Salsa, Entremetier, Pescado, Asado, CDP, Tournant y Cocina Fría).
• Cumple con las normas de salud pública y HACCP; prepara para inspecciones.
• Escribe informes y mantiene buena relación con oficiales superiores y oficina corporativa.

Conocimientos

Gestión

Comunicación

Resolución de problemas

Trabajo en equipo

HACCP

Informes

Competencias informáticas

Servicio al cliente

Liderazgo

Gestión de conflictos

Descripción del empleo

Descripción del trabajo

• 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 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. xkdbapo
• Ability to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office.