Kok Chef De Partie

Celebrity Cruises; Asturias; Presencial; EUR 42.000 - 65.000; Jornada completa

Descripción de la vacante

Celebrity Cruises busca un Chef Tournant para dirigir la producción en cocinas de alto nivel a bordo de cruceros. Debe coordinar equipos multiculturales, revisar recetas y garantizar calidad y seguridad alimentaria.

Se requieren al menos 5 años en hoteles, resorts o cruceros de lujo y 2 años en Chef Tournant, con habilidades de gestión, servicio al cliente y contabilidad básica. Oferta en régimen de tiempo completo a bordo.

Formación

• Mínimo 5 años en un hotel, resort, crucero o banquetes de alto nivel y al menos 2 años como Chef Tournant.
• Habilidades sólidas de gestión en un entorno multicultural.
• Habilidades de comunicación, resolución de problemas, toma de decisiones e interpersonal.
• Servicio al cliente superior, trabajo en equipo y resolución de conflictos.
• Conocimiento de principios de servicio personalizado y satisfacción del cliente.
• Habilidades de planificación, coaching, organización, personal, control y evaluación.
• Conocimientos intermedios de software informático.
• Buena comprensión de principios contables básicos y elaboración de informes.

Responsabilidades

• Dirige, guía, apoya y evalúa a su equipo bajo supervisión del Sous Chef.
• Posee excelente conocimiento de comida y términos culinarios.
• Lee y prepara recetas corporativas asegurando calidad y consistencia.
• Puede trabajar en cualquier sección de la cocina y supervisar a la tripulación asignada.
• Revisa recetas diariamente y mantiene archivos de recetas impecables.
• Supervisa solicitudes del supervisor y gestiona platos de presentación y pruebas de comida.
• Controla niveles de producción y propone mejoras de coste.
• Realiza requisiciones diarias y verifica entregas para precisión.
• Supervisa secciones principales (Salsa, Entremetier, Pescado, Asado, CDP, Tournant y Cocina Fría).
• Asegura cumplimiento de normas de salud pública y programa HACCP.

Conocimientos

Management skills

Communication

Problem solving

Interpersonal skills

Customer service

Team building

Conflict resolution

Planning

Coaching

Organizing

Staffing

Controlling

Evaluating

Computer skills

Accounting basics

Report writing

Herramientas

Computer software

Descripción del empleo

Descripción del trabajo

KEY RESPONSIBILITIES Desplácese hacia abajo para encontrar los detalles completos de la oferta de trabajo, incluyendo la experiencia requerida y las funciones y tareas asociadas.

• 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.

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