Chef Tournant

Celebrity Cruises; Philippines; On-site; PHP 4,019,789 - 5,565,862; Full time

Job summary

Celebrity Cruises is seeking a Chef Tournant for its galley in the Philippines. You will lead and train kitchen teams, ensure consistent high standards, and adapt recipes for shipwide service under corporate guidelines.

You must have at least 5 years in upscale hospitality with 2 years as Chef Tournant, strong leadership, and solid HACCP knowledge; the role offers a dynamic, multicultural onboard environment.

Shipboard career with opportunities for advancement and travel.

Qualifications

• Minimum 5 years in upscale hotel/resort/cruise/banqueting; at least 2 years as Chef Tournant.
• Strong management in multicultural, dynamic environment.
• Strong communication, problem solving, decision making, interpersonal skills.
• Superior customer service, teambuilding, conflict resolution.
• Knowledge of personalized service principles, needs assessment, guest satisfaction.
• Strong planning, coaching, organizing, staffing, controlling, evaluating skills.
• Intermediate computer software skills.
• Understanding of basic accounting principles (debits/credits, adjusting entries).
• Ability to write reports and business correspondence; rapport with ship’s Senior Officers and corporate office.

Responsibilities

• Directs, coaches, supervises, and evaluates direct reports with the Sous Chef.
• Maintain recipe and food production quality across sections.
• Oversee all kitchen sections; delegate tasks.
• Ensure HACCP and health standards; prepare inspections.
• Monitor production levels and cost controls; coordinate requisitions.

Skills

Management skills

Communication skills

Problem solving

Interpersonal skills

Customer service

Team building

Conflict resolution

Needs assessment

Guest satisfaction

Planning and organizing

Coaching

Staffing

Accounting principles

Report writing

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.

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