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 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.#ItaliaJobs #ChefItalia #CulinaryItaly #ItalyHospitality #WorkAbroadItaly #ItalianChef #HospitalityItaly #NowHiringItaly #CarrieraItalia #ItalyCareers #CucinaItaliana #ChefJobsItaly #ItalyOverseasJobs #HospitalityJobsItaly #ItalianHospitality #LavoroItalia #ItalianTalent #CulinaryProfessionalsItaly #ChefCareerItaly #ItaliaJobOpportunity

📌 Chef Tournant (Roma)
🏢 Celebrity Cruises
📍 Roma