Chef Tournant

Celebrity Cruises; Philippines; Presencial; PHP 900.000 - 1.500.000; Jornada completa

Descripción de la vacante

Celebrity Cruises is seeking an experienced Chef Tournant to lead and supervise culinary teams across shipboard sections. You will ensure high-quality cuisine, maintain strict recipe and HACCP standards, and collaborate with the Sous Chef to manage daily operations.

The role requires extensive kitchen leadership, cross-functional communication, and a track record of cost-conscious production. Join a multicultural crew and drive exceptional guest dining experiences aboard our vessels.

Formación

• Minimum 5 years in an upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years as Chef Tournant.
• Strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, 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.

Responsabilidades

• 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.
• Read, understand, follow, and prepare company recipes maintaining quality and consistency as instructed by the corporate office.
• Proficient in completing tasks, work efficiently and productively.
• Able to work in any kitchen section.
• Coordinate and supervise all team members in their section; assign and delegate tasks.
• Undertake daily recipe reviews and maintain recipe folders in immaculate condition.
• Follow through on requests from supervisor; respond to show plates, food samples, and tastings.
• Control production levels and suggest improvements for cost control.
• Prepare daily electronic food requisitions and verify deliveries for accuracy.

Descripción del empleo

• 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.

#ChefTournant #ChefJobsPhilippines #FilipinoChefs #CulinaryJobsPhilippines #CruiseShipChef #CruiseShipJobs #HospitalityJobsPhilippines #HiringPhilippines #WorkAbroad #InternationalChefJobs #HospitalityRecruitment