Kok Chef De Partie

Celebrity Cruises; Burgos; Presencial; EUR 26.000 - 43.000; Jornada completa

Descripción de la vacante

Celebrity Cruises busca un Chef de Partie para unirse a su equipo en España. El candidato debe liderar y coordinar a los reportes directos, mantener altos estándares de calidad y asegurar que las recetas corporativas se sigan con precisión.

Se requiere experiencia mínima de 5 años en entornos de lujo (hoteles, resorts o cruceros), habilidades de supervisión multiculturales y dominio de HACCP y normas sanitarias. La posición exige excelencia operativa y atención al detalle.

Formación

• Al menos 5 años en cocina de lujo (hoteles, cruceros o resorts).
• Capacidad de supervisión y dirección de equipos multiculturales.
• Conocimientos de normativas sanitarias HACCP y estándares de calidad.

Responsabilidades

• Dirige, apoya y evalúa al personal de cocina bajo la supervisión del Sous Chef.
• Domina términos culinarios y recetas de la empresa; mantiene calidad y consistencia.
• Puede trabajar en cualquier sección de la cocina y coordinar al equipo.
• Supervisa preparación diaria de recetas y control de costos.
• Gestiona requisiciones de alimentos y verifica entregas.

Conocimientos

Gestión de equipos

Comunicación

Resolución de problemas

Conocimientos HACCP

Conocimientos culinarios

Descripción del empleo

Kok Chef de Partie Celebrity Cruises castilla león, Spain

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.

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