Chef Tournant

Celebrity Cruises; España; Presencial; EUR 55.000 - 75.000; Jornada completa

Descripción de la vacante

Celebrity Cruises seeks an experienced Chef Tournant with a minimum of five years in upscale hotel, resort, cruise ship or convention banqueting service. You will supervise sections, maintain culinary standards, and ensure superior guest satisfaction.

You will coordinate a multicultural kitchen team, apply HACCP, and manage cost-control while upholding company recipes and safety guidelines across all stations.

Formación

• Minimum 5 years in upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years as Chef Tournant.
• Strong management skills in a multicultural environment.
• Excellent communication, problem solving, and interpersonal skills.
• Knowledge of personalized service principles and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills.
• Understanding of basic accounting principles and reporting.

Responsabilidades

• Directs, coaches, supports, supervises, and evaluates direct reports with the Sous Chef.
• Maintain extensive food knowledge and culinary terminology.
• Read and follow company recipes to ensure quality and consistency.
• Coordinate and supervise kitchen team; delegate tasks as needed.
• Review recipes daily; maintain recipe folders in immaculate condition.
• Oversee main kitchen sections and their food production.
• Ensure HACCP and public health standards are followed.
• Prepare daily food requisitions and verify deliveries; report discrepancies.
• Maintain cleanliness and personal presentation per company rules.

Conocimientos

Kitchen leadership

Culinary knowledge

Multicultural teamwork

Communication skills

Educación

5+ years in upscale hotel/resort/cruise ship

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.