Chef Tournant

Celebrity Cruises; Mexico; On-site; PHP 4,389,000 - 6,897,000; Full time

Job summary

Celebrity Cruises seeks a Chef Tournant to oversee multiple kitchen sections aboard our luxury ships. You will direct, coach, and evaluate a diverse culinary team, ensuring recipes meet corporate standards and HACCP compliance.

You will manage production, costs, and quality across Sauce, Entremetier, Fish, Roast, CDP, Tournant, Cold Kitchen, and more. Ideal candidates have 5+ years in upscale hospitality and at least 2 years in a senior tournant role, with strong leadership and guest-service

Qualifications

• 5+ years in upscale hotel/resort/cruise ship or convention banqueting; at least 2 years as Chef Tournant.
• Strong management in multicultural, dynamic environments.
• Excellent communication, problem solving, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution abilities.
• Knowledge of personalized service principles, guest satisfaction evaluation, and quality standards.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Basic accounting concepts (debits/credits, adjustments)
• Ability to write reports and communicate with ship senior officers and corporate office.

Responsibilities

• Directs, coaches, supports, supervises, and evaluates direct reports.
• Read, understand, and prepare company recipes ensuring quality and consistency.
• Coordinate and supervise all kitchen sections and delegate tasks.
• Undertake recipe reviews daily and maintain recipe folders.
• Control production levels and suggest cost improvements.
• Prepare daily food requisitions and verify deliveries.
• Oversee main kitchen sections (Sauce, Entremetier, Fish, Roast, CDP, Tournant, Cold Kitchen).
• Ensure HACCP is followed and prep for health inspections.
• Maintain personal appearance and adhere to company rules.

Skills

Strong management

Excellent communication

Problem solving

Interpersonal skills

Coaching abilities

Reading recipes

Education

Professional culinary experience (5+ years)

Tools

Computer skills

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.

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