Chef Tournant
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Key skills for this role
About the Role
Celebrity Cruises is seeking an experienced Chef Tournant to direct and supervise kitchen operations on a cruise ship. The role requires excellent food knowledge, ability to work in any kitchen section, and strong management skills.
Key Skills for This Role
Responsibilities
- Direct, coach, support, supervise, and evaluate all direct reports
- Read, understand, follow, and prepare company recipes maintaining quality and consistency
- Work in any section of a kitchen
- Coordinate and supervise all team members assigned to their section, assign and delegate tasks
- Undertake recipe reviews daily and maintain recipe folders
- Control production levels and recommend ideas for improvements and cost controlling
- Prepare daily electronic food requisitions and countercheck deliveries
- Oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, Cold Kitchen) and its entire food production
- Maintain and ensure Public Health standards are followed according to company standards
- Ensure HACCP program is carried out correctly
- Maintain assigned area in preparation for US Public Health type inspections
Requirements
- Minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service
- At least 2 years as Chef Tournant (shipboard experience preferred)
- Culinary school degree required
- 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 principles and processes for providing personalized services
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills
- Intermediate computer software skills required
- Good understanding of basic accounting principles
- Ability to write reports and business correspondence
Full Job Posting
Key Responsibilities
- 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 quality and consistency
- 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
- 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
- Must be able to oversee any main section and its entire food production
- Maintain and ensure that Public Health are followed according to company standards
Qualifications and Education
- A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service
- At least 2 years as Chef Tournant (shipboard experience preferred)
- A culinary school degree is required
- 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
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills
- Intermediate computer software skills required
- Possess a good understanding of basic accounting principles
- Ability to write reports and business correspondence and to establish a good rapport with senior officers
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