Restaurant: Kitchen - Chef

Celebrity Cruises; Tarragona; Presencial; EUR 78.000 - 103.000; Jornada completa

Descripción de la vacante

Celebrity Cruises busca un Chef Tournant para unirse a su equipo culinario a bordo. La persona supervisará y formará al personal directo, manteniendo la calidad de las recetas corporativas y el control de costos.

El candidato ideal cuenta con al menos 5 años en hoteles, resorts, cruceros o banquetes de alto nivel y al menos 2 años como Chef Tournant, con excelentes habilidades de gestión, comunicación y servicio al cliente.

Formación

• 5 años en hoteles, resorts, cruceros o banquetes de alto nivel.
• Al menos 2 años como Chef Tournant.
• Excelentes habilidades de gestión y multilingüidad.
• Conocimiento de HACCP y salud pública internacional.
• Capacidad para leer recetas corporativas y mantener calidad.

Responsabilidades

• Dirige, asesora, apoya y evalúa al personal directo junto al Sous Chef.
• Comprende recetas corporativas y mantiene la calidad y consistencia del sabor.
• Capacidad para trabajar en todas las secciones de cocina.
• Coordina y supervisa al equipo asignado, delegando tareas.
• Revisa recetas diariamente y mantiene carpetas impecables.
• Realiza requisiciones diarias y verifica deliveries.
• Supervisa producción y propone mejoras de costos.
• Debe conocer normas de seguridad alimentaria y salud pública.

Conocimientos

Equipo directivo

Comunicación

Solución de problemas

Servicio al cliente

Trabajo en equipo

Planificación

Coaching

Control de costos

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 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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