Chef Tournant

Celebrity Cruises; Indonesia; On-site; IDR 1,242,016,000 - 1,951,739,000; Full time

Job summary

Celebrity Cruises seeks an experienced Chef Tournant to lead and coach the ship's culinary team, covering all core kitchen sections and ensuring recipe accuracy and consistency at sea. You will supervise staff, review recipes daily, maintain HACCP and health-safety standards, and coordinate with the Sous Chef and ship officers to deliver exceptional guest dining experiences.

This role requires strong management, excellent communication, and the ability to operate in a multicultural onboard

Qualifications

• 5+ years in upscale hotel, resort, cruise ship or event banqueting for culinary leadership.
• At least 2 years as Chef Tournant with strong management in diverse teams.
• Excellent communication, problem solving and interpersonal skills.
• Ability to deliver personalized guest service and maintain quality standards.
• Strong planning, coaching, organizing and evaluating skills.

Responsibilities

• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
• Maintain recipe quality and cost control; ensure consistency with corporate instructions.
• Work in all kitchen sections and supervise staff across stations.
• Review recipes daily and keep folders immaculate.
• Ensure HACCP and health-safety compliance; prepare for health inspections.
• Coordinate with Sous Chef and officers to deliver high guest dining experiences.

Skills

Leadership

Food knowledge

Recipe execution

Task management

Interpersonal skills

Communication

Problem solving

Cost control

HACCP awareness

Multicultural teamwork

Tools

Excel

Job description

• 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.