Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. • 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. • Control production levels and recommend ideas for improvements and better cost controlling. • Report any discrepancies to his immediate supervisor. • A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant. • 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. • Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office. #

📌 Kok Chef de Partie (Carballedo)
🏢 Celebrity Cruises
📍 Carballedo