Chef Tournant

Celebrity Cruises; Italia; On-site; EUR 60,000 - 80,000; Full time

Job summary

Celebrity Cruises seeks an experienced Executive Chef to direct and elevate culinary operations aboard the vessel. You will lead the kitchen brigade, oversee multiple sections, and ensure strict adherence to recipes, taste standards, and health codes.

With extensive experience in upscale hospitality and cruise line environments, you will drive quality, cost controls, and staff development while coordinating with the Sous Chef and corporate office.

Qualifications

• Minimum 5 years in upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years as Chef Tournant.
• Strong management skills in multicultural environments.
• Excellent communication, problem solving, decision making and interpersonal skills.
• Superior guest service, teambuilding and conflict resolution abilities.
• Knowledge of personalized service principles and guest satisfaction evaluation.
• Strong planning, coaching, organizing, staffing, controlling and evaluating abilities.
• Proficient with common computer software.
• Understanding of basic accounting principles (debits/credits, adjustments).
• Ability to write reports and liaise with ship officers and corporate office.

Responsibilities

• Directs, coaches, supports, supervises, and evaluates direct reports with the Sous Chef.
• Maintain excellent food knowledge and culinary terms.
• Read and follow company recipes ensuring taste and quality standards.
• Coordinate and supervise all team members in their section and delegate tasks.
• Review recipes daily and maintain recipe folders in immaculate condition.
• Handle requests from supervisors, including show plates, tastings, and samples.
• Monitor production levels and suggest cost-saving improvements.
• Prepare daily electronic food requisitions and verify deliveries against orders.
• Oversee main kitchen sections and ensure HACCP and health standards are met.
• Ensure readiness for USPH inspections and compliance with company rules.

Skills

People leadership

Culinary knowledge

Recipe execution

Kitchen versatility

Team supervision

Quality control

Cost awareness

Food safety HACCP

Reporting & compliance

Bilingual reporting

Tools

Computer software

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.