Qureos Mentor

Celebrity Cruises

<div>
 
 
 KEY RESPONSIBILITIES
 
 
 <ul>
 <li>
 Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
 </li>
 <li>
 Must have excellent food knowledge and a full understanding of culinary terms.
 </li>
 <li>
 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.
 </li>
 <li>
 Must be proficient in completing tasks, work efficiently and productively.
 </li>
 <li>
 Must be able to work in any section of a kitchen.
 </li>
 <li>
 Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
 </li>
 <li>
 Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
 </li>
 <li>
 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.
 </li>
 <li>
 Control production levels and recommend ideas for improvements and better cost controlling.
 </li>
 <li>
 Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
 </li>
 <li>
 Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
 </li>
 <li>
 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.
 </li>
 <li>
 Ensures that the HACCP program is carried out correctly.
 </li>
 <li>
 Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
 </li>
 <li>
 Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
 </li>
 </ul>
 
 
 
 
 
 QUALIFICATIONS AND EDUCATION
 
 
 <ul>
 <li>
 A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and interpersonal skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 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.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
</div>

Chef Tournant

<div>
 
 
 Key Responsibilities:
 
 
 <ul>
 <li>
 Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
 </li>
 <li>
 Must have excellent food knowledge and a full understanding of culinary terms.
 </li>
 <li>
 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.
 </li>
 <li>
 Must be proficient in completing tasks, work efficiently and productively.
 </li>
 <li>
 Must be able to work in any section of a kitchen.
 </li>
 <li>
 Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
 </li>
 <li>
 Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
 </li>
 <li>
 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.
 </li>
 <li>
 Control production levels and recommend ideas for improvements and better cost controlling.
 </li>
 <li>
 Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
 </li>
 <li>
 Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
 </li>
 <li>
 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 their section.
 </li>
 <li>
 Ensures that the HACCP program is carried out correctly.
 </li>
 <li>
 Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
 </li>
 <li>
 Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
 </li>
 </ul>
 
 
 
 
 
 
 Qualifications and Skills
 
 
 
 <ul>
 <li>
 A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and interpersonal skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 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.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
</div>

Chef De Partie

<div>
 
 
 KEY RESPONSIBILITIES
 
 
 
 
 
 <ul>
 <li>
 Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
 </li>
 <li>
 Must have excellent food knowledge and a full understanding of culinary terms.
 </li>
 <li>
 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.
 </li>
 <li>
 Must be proficient in completing tasks, work efficiently and productively.
 </li>
 <li>
 Must be able to work in any section of a kitchen.
 </li>
 <li>
 Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
 </li>
 <li>
 Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
 </li>
 <li>
 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.
 </li>
 <li>
 Control production levels and recommend ideas for improvements and better cost controlling.
 </li>
 <li>
 Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
 </li>
 <li>
 Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
 </li>
 <li>
 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 their section.
 </li>
 <li>
 Ensures that the HACCP program is carried out correctly.
 </li>
 <li>
 Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
 </li>
 <li>
 Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
 </li>
 </ul>
 
 
 
 
 
 FINANCIAL RESPONSIBILITIES
 
 
 
 
 
 <ul>
 <li>
 This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
 </li>
 <li>
 Identifies potential expense reductions through cost control.
 </li>
 <li>
 Analyzes operational problems and establishes controls.
 </li>
 <li>
 Reviews timesheets and forwards them to the Executive Chef for approval.
 </li>
 <li>
 May prepare a variety of reports and letters utilizing personal computer system and equipment.
 </li>
 <li>
 Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
 </li>
 <li>
 Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
 </li>
 </ul>
 
 
 
 
 
 MOTIVATIONAL RESPONSIBILITIES
 
 
 
 
 
 <ul>
 <li>
 Monitors and manages the various assigned workstation functions.
 </li>
 <li>
 Monitors the assignment of duties and responsibilities to their staff.
 </li>
 <li>
 Observes and evaluates staff and work procedures to ensure quality standards and service are met.
 </li>
 <li>
 Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
 </li>
 <li>
 Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
 </li>
 </ul>
 
 
 
 
 
 QUALIFICATIONS AND EDUCATION
 
 
 
 
 
 <ul>
 <li>
 A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and interpersonal skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 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.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
</div>

<div>
 
 
 Responsibilities:
 
 
 
 
 
 <ul>
 <li>
 Oversee the bakery shop operation, ensuring smooth and efficient production according to company policies.
 </li>
 <li>
 Adhere to various safety, service, hygiene, and environmental regulations.
 </li>
 <li>
 Act professionally and courteously with guests and crew.
 </li>
 <li>
 Lead, coach, and evaluate bakery shop team members.
 </li>
 <li>
 Manage bread production, quality, and presentation for daily menus.
 </li>
 <li>
 Control food costs and minimize waste through production forecasts.
 </li>
 <li>
 Supervise bread display in buffets.
 </li>
 <li>
 Uphold US Public Health regulations in food preparation and sanitation.
 </li>
 <li>
 Maintain the bakery shop and equipment properly.
 </li>
 <li>
 Ensure readiness for US Public Health inspections.
 </li>
 <li>
 Order and receive necessary supplies from the main stores.
 </li>
 <li>
 Ensure recipes and yields comply with company standards.
 </li>
 <li>
 Complete daily consumption reports.
 </li>
 <li>
 Enforce proper uniform and hygiene standards for bakery staff.
 </li>
 <li>
 Understand time and attendance procedures and work schedules.
 </li>
 <li>
 Assist guests and crew members with inquiries.
 </li>
 <li>
 Attend meetings, training, and other work-related activities.
 </li>
 <li>
 Manage daily production recaps.
 </li>
 <li>
 Coach and train Cook Baker.
 </li>
 <li>
 Perform additional duties as assigned.
 </li>
 </ul>
 
 
 
 
 
 Qualifications:
 
 
 <ul>
 <li>
 Minimum 3-4 years experience as a Head Baker/CDP Baker in an upscale establishment (cruise ship experience preferred).
 </li>
 <li>
 Culinary school degree required.
 </li>
 <li>
 Strong leadership, communication, problem-solving, and interpersonal skills.
 </li>
 <li>
 Excellent customer service, teamwork, and conflict-resolution skills.
 </li>
 <li>
 Knowledge of personalized service principles and techniques.
 </li>
 <li>
 Strong planning, coaching, organizing, and staff management skills.
 </li>
 <li>
 Basic computer software skills.
 </li>
 <li>
 Understanding of basic accounting principles.
 </li>
 <li>
 Ability to write reports and maintain positive relationships with superiors.
 </li>
 </ul>
 
 
 
 
 
 
 Overall, this seems like a demanding and responsible position requiring strong leadership, organizational, and communication skills. If you have the necessary experience and qualifications and are comfortable working in a fast-paced, multicultural environment, then this opportunity might be a good fit for you.
 
 
 
 
 
 
 
 
 
 Do you have any specific questions about the position or your suitability for it? We'd be happy to help in any way we can.
 
 
 
</div>

Chef De Partie Baker

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Celebrity Cruises

About Company

Chef Tournant

Chef De Partie

Chef De Partie

Chef De Partie

Chef De Partie Baker

Chef Tournant