35 Ofertas de Chef en Argentina

Diseñar y actualizar los menús del establecimiento, asegurándose de que sean atractivos y que incluyan una variedad de platos que satisfagan las expectativas de los clientes.

Introducir nuevas recetas y técnicas culinarias para mantener el menú fresco y competitivo.

Supervisar el desempeño del equipo de cocina y proporcionar retroalimentación y orientación para mejorar la eficiencia y la calidad.

Fomentar el crecimiento profesional del equipo mediante la capacitación continua y la creación de oportunidades para el desarrollo de habilidades.

Elaborar y gestionar el presupuesto de la cocina, asegurándose de que se mantenga dentro de los límites establecidos.

Monitorear y controlar los costos de alimentos, desperdicios y otros gastos operativos, buscando continuamente formas de reducir costos sin comprometer la calidad.

Asegurarse de que la cocina cumpla con todas las normas de seguridad e higiene alimentaria.

Supervisar la preparación y presentación de los platos para asegurar que cumplan con los estándares del establecimiento.

Planificar y organizar las tareas diarias en la cocina, asegurando una producción eficiente y efectiva.

Interactuar con los clientes para recibir su retroalimentación y asegurarse de que estén satisfechos con su experiencia gastronómica.

Ajustar el menú y los procedimientos basándose en los comentarios y preferencias de los clientes.

• Experiencia en posiciones similares
• Contar con disponibilidad para trabajar fines de semana.

Beneficios:

Se ofrecen muy buenas condiciones de contratación y otros importantes beneficios como relación de dependencia directa con la empresa, comedor en planta y estacionamiento gratuito

Si te sentís identificado con la búsqueda envíanos a la brevedad tu cv.

Join to apply for the Chef Ejecutivo role at Servicios Compartidos de Empleos .

• Diseñar y actualizar los menús del establecimiento, asegurándose de que sean atractivos y que incluyan una variedad de platos que satisfagan las expectativas de los clientes.
• Introducir nuevas recetas y técnicas culinarias para mantener el menú fresco y competitivo.
• Supervisar el desempeño del equipo de cocina y proporcionar retroalimentación y orientación para mejorar la eficiencia y la calidad.
• Fomentar el crecimiento profesional del equipo mediante la capacitación continua y la creación de oportunidades para el desarrollo de habilidades.
• Elaborar y gestionar el presupuesto de la cocina, asegurándose de que se mantenga dentro de los límites establecidos.
• Monitorear y controlar los costos de alimentos, desperdicios y otros gastos operativos, buscando continuamente formas de reducir costos sin comprometer la calidad.
• Asegurarse de que la cocina cumpla con todas las normas de seguridad e higiene alimentaria.
• Supervisar la preparación y presentación de los platos para asegurar que cumplan con los estándares del establecimiento.
• Planificar y organizar las tareas diarias en la cocina, asegurando una producción eficiente y efectiva.
• Interactuar con los clientes para recibir su retroalimentación y asegurarse de que estén satisfechos con su experiencia gastronómica.
• Ajustar el menú y los procedimientos basándose en los comentarios y preferencias de los clientes.

• Experiencia en posiciones similares
• Contar con disponibilidad para trabajar fines de semana.

Se ofrecen muy buenas condiciones de contratación y otros importantes beneficios como relación de dependencia directa con la empresa, comedor en planta y estacionamiento gratuito.

Si te sientes identificado con la búsqueda, envíanos a la brevedad tu CV.

(1) Responsibility:
Reports to the Executive Chef
Coordinate the work within the galley department to achieve a smooth running
operation. Coordinate the receipt, preparation and service of food in order to give the best product to the passenger whilst maintaining budgets.
Maintain the high standards of quality and service established in the policies and
procedures in the Manual.
Make sure guidelines and procedures are adhered to in accordance with the ISM
Public Health Manual and that all Food and Beverage areas throughout the ship is prepared for Public Health inspections.
Responsible for the operation of the hot and cold galley area including storing places,
fridges, potato and vegetable preparation room, and all other Food preperation
outlets.
The Sous Chef is directly responsible that all his direct and indirect subordinates are
fully aware of company standards concerning food production, food presentation,
food handling, controlling procedures and the vessel sanitation and health program.
(2) Subordinate Personnel
Chef de Parties, First Cooks, Asst. Cooks, Galley Steward, Galley Utilities
(3) Area of responsibility/General:
The entire food production of the hot galley is the direct responsibility of the Sous
Chef. He is to use the standardized recipes and presentation photos as a guide line.
He is to constantly examine the professional knowledge of his staff and train (re-train)
if required. Training must include physical demonstrations of food preparation.
The Sous Chef is to ensure, that all galley personnel in his section are familiar with
the handling and cleaning procedures of the respective galley equipment. He is to hold and/or arrange training sessions for this purpose and check on the crew to
ensure they understand each aspect of this subject. Daily contact and exchange of
information with kitchen staff.
Work with subordinates and lead them successfully into productive working methods
by setting an example with professional and disciplinary habits.

Diseñar y actualizar los menús del establecimiento, asegurándose de que sean atractivos y que incluyan una variedad de platos que satisfagan las expectativas de los clientes.

Introducir nuevas recetas y técnicas culinarias para mantener el menú fresco y competitivo.

Supervisar el desempeño del equipo de cocina y proporcionar retroalimentación y orientación para mejorar la eficiencia y la calidad.

Fomentar el crecimiento profesional del equipo mediante la capacitación continua y la creación de oportunidades para el desarrollo de habilidades.

Elaborar y gestionar el presupuesto de la cocina, asegurándose de que se mantenga dentro de los límites establecidos.

Monitorear y controlar los costos de alimentos, desperdicios y otros gastos operativos, buscando continuamente formas de reducir costos sin comprometer la calidad.

Asegurarse de que la cocina cumpla con todas las normas de seguridad e higiene alimentaria.

Supervisar la preparación y presentación de los platos para asegurar que cumplan con los estándares del establecimiento.

Planificar y organizar las tareas diarias en la cocina, asegurando una producción eficiente y efectiva.

Interactuar con los clientes para recibir su retroalimentación y asegurarse de que estén satisfechos con su experiencia gastronómica.

Ajustar el menú y los procedimientos basándose en los comentarios y preferencias de los clientes.

• Experiencia en posiciones similares
• Contar con disponibilidad para trabajar fines de semana.

Beneficios:

Se ofrecen muy buenas condiciones de contratación y otros importantes beneficios como relación de dependencia directa con la empresa, comedor en planta y estacionamiento gratuito

Si te sentís identificado con la búsqueda envíanos a la brevedad tu cv.

Get AI-powered advice on this job and more exclusive features.

Direct message the job poster from Celebrity Cruises

• The Sous Chef is responsible for providing overall leadership in the ship’s Hot and Cold Galley Operations and ensures that galley areas are operating in accordance with Company Operating Standards.
• The Sous Chef ensures the achievement of company targets for guest satisfaction, shareholder value, employee satisfaction, and other key results areas.
• Responsible for the administration of the respective galley or department generating and revising all the reports required by the Food & Beverage Director and the corporate office.
• Prepares the weekly schedule for the galley crew, designating special duties, cleaning duties and time off.
• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.
• Is accountable for the achievement of company budgets regarding food cost and inventory levels. Investigates and reports any discrepancies immediately.
• Ensures that food quality and portion control are always in line with the company’s specifications.
• Evaluates all staff upon signing off and in the evaluation, periods requested by the company.
• Assesses employees showing potential for further advancement and development of their managerial level of responsibilities.
• Ensures that personal appearance, uniforms, and personal hygiene are in accordance with the company’s regulations.
• Spot checks food requisitions for the various cooking stations and ensures that they have been revised and signed by the Chef.
• Visits the various food preparation stations and does random food tastings to ensure quality and standards are met.
• Meets daily with direct reports i.e., Sous Chefs and Head Cooks to forecast food production and discuss the daily schedule.
• Participates in the Food Department weekly meeting and keeps the Food & Beverage Manager informed of any problems or issues that are affecting the operation.
• Communicates daily with the respective F&B Director and Restaurant Operations Manager to verify guests’ food acceptance and special requests. Communicates any shortages or last-minute changes.
• Ensures that food preparation is done according to the Recipe Book and United States Public Health Standards.
• Sets up and maintains a training program for all galley staff with emphasis on their specific jobs and in accordance with United States Public Health rules and regulations.
• Conducts a daily tour of the provision area, ensuring that correct storing procedures are met and that there are no signs of spoilage.
• Keeps in direct communication with the Inventory Manager to manage the weekly inventory. Obtains a list of non-moving and fast-moving items and takes necessary adjustment measures. At the end of each voyage, in conjunction with the Inventory Manager and the Food & Beverage Director, prepares the food order for the next loading.
• Spot checks the breakfast and lunch buffets, the teatime and midnight buffets.
• Maintains the cleanliness of all food preparation areas and conducts simulated USPH type inspections and pre-U.S. port arrival inspections.
• Develops recipe training programs by section and ensures follow-up with the team and culinary department.
• Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week and supporting documentation.
• Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crewmembers with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management, ensures all culinary standards and procedures are executed consistently.
• Understands and can perform in all areas of the Galley, Hot Galley, Pantry, Pastry, and Bakery.
• Actively monitors all food quality, production, and execution, takes corrective action immediately.
• Conducts inspections and tastings in all service areas of responsibility regularly.
• Understands how to use all galley equipment and utensils.
• Ensures all galleys are clean and always operate in compliance with USPH standards.
• Ensures that all equipment is properly repaired and maintained.
• Adequate food product is always on hand, in all locations, and is prepared in 100% accordance with company standards.
• Upholds Safety, Environmental and other company policies and standards.
• Develops and implements innovative ideas for operational efficiencies.

LEADERSHIP

• Consistently lives by the F&B Operations Guiding Leadership Principles.
• Stays “above the line” and accepts ownership for achieving results in all areas of accountability including ratings, Food Cost, USPH, Workplace Safety and Crew Satisfaction.
• Inspires team through encouragement and recognition of outstanding performance.
• Resolves conflict with fact-based communication.
• Collaborates well and works up, down and across the organization.
• Creates a climate of trust and mutual respect.
• Knows our brand standards and holds team accountable for always executing against them.
• Ensures team is well trained, capable of consistently delivering against the standards.
• Guest facing communication is professional, on brand and visually appealing.
• Is a role model for others and serves as a positive ambassador for Celebrity Cruises.
• Exhibits professional leadership presence, positive energy, and passion in all situations.
• Brings out the best in his/her team through authenticity, care, and humility.

Talent:

• Ensures the effective training of all crew, including direct reports.
• Coaches and develops direct reports and high potential members of the culinary team.
• Provides candid performance feedback and takes appropriate action to improve performance.
• Accurately identifies talent and follows the company’s promotions process.

QUALIFICATIONS AND EDUCATION

• A minimum of 10 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 3 years as Executive Sous chef or chef de Cuisine (shipboard experience preferred).
• A culinary school degree is required.
• Strong management skills in a multicultural and dynamic environment.
• Excellent communication, problem solving, decision making, and people skills.
• Knowledge of the principles and processes involved in business and organizational planning, coordination, and execution. This includes strategic planning, resource allocation, workforce planning and management, leadership techniques and production methods.
• 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.
• Knowledge of policies and practices involved in the human resources function.
• Able to create recipes, a la minute food presentations, and buffet set-ups.
• Able to capture the attention of a large audience.
• Working knowledge of computers, Internet access, and the ability to navigate within a variety of software packages such as Excel, Word, or related programs.

Internal Candidate Requirements:

In addition to the stated hiring requirements, internal candidates are required to fulfill the following:

• Completion of at least two contracts as Junior Sous Chef or brand equivalent with a performance rating of satisfactory or above, along with demonstrated leadership skills.

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Product Management
• Industries Travel Arrangements, Food and Beverage Services, and Hospitality

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San Juan, San Juan, Argentina 1 month ago

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Are you a detail-oriented culinary enthusiast with a knack for preparing ingredients with precision and care? Do you thrive in a fast-paced kitchen environment, supporting the culinary team with your impeccable prep skills? If so, we invite you to join us as a Prep Chef!

Responsibilities:

• Assist with the preparation and organization of ingredients and mise en place for daily kitchen operations
• Execute recipes and techniques under the guidance of the culinary team, ensuring consistency and quality in every dish
• Maintain cleanliness and organization in the kitchen, including proper storage of ingredients and equipment sanitation
• Collaborate with kitchen staff to ensure smooth and efficient workflow during service hours
• Adhere to food safety and sanitation standards at all times

Qualifications:

• Previous experience in a prep cook or kitchen assistant role preferred
• Strong attention to detail and ability to follow recipes and instructions accurately
• Ability to work efficiently in a fast-paced environment and multitask effectively
• Positive attitude and willingness to learn and grow within the culinary field
• Food handler's certification or willingness to obtain one

Why Join Us?

• Opportunity to work alongside a talented culinary team and gain valuable experience in a professional kitchen environment
• Competitive compensation and opportunities for advancement
• Supportive and collaborative work culture
• Chance to be a part of a dynamic and growing restaurant community

PIf you're passionate about food preparation and eager to contribute to our culinary success, we want to hear from you! Please submit your resume and a brief cover letter highlighting your relevant experience and why you're interested in joining our team as a Prep Chef.

Join us in creating exceptional dining experiences through the art of preparation and attention to detail!

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Are you a culinary maestro with a passion for creating innovative and delicious dishes? Do you thrive in a leadership role, inspiring others with your culinary expertise? If so, we have an exciting opportunity for you to join our team as a Lead Chef!

Responsibilities:

• Lead and supervise kitchen staff in the preparation of high-quality dishes, ensuring consistency and excellence in taste and presentation
• Develop and execute creative and seasonal menus that reflect our culinary vision and delight our customers
• Oversee inventory management, ordering, and kitchen operations to maintain efficiency and minimize waste
• Train and mentor kitchen staff, fostering a culture of continuous learning and professional development
• Ensure compliance with food safety and sanitation standards at all times

Qualifications:

• Minimum of 2 years of experience in a culinary leadership role
• Proven track record of culinary creativity and innovation
• Strong leadership and communication skills
• Ability to thrive in a fast-paced environment and handle pressure gracefully
• Culinary degree or equivalent certification preferred

Why Join Us?

• Opportunity to lead a talented culinary team and make a significant impact on our menu offerings
• Competitive salary and benefits package
• Supportive and collaborative work environment
• Chance to work in a dynamic and growing restaurant setting

If you're ready to take your culinary career to the next level and lead our kitchen to new heights, we want to hear from you! Please submit your resume and a cover letter outlining your relevant experience and why you're the perfect fit for the Lead Chef position.

Join us in creating culinary masterpieces that delight our customers and elevate our dining experience!

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Last name

Phone number

Email address

Click here to upload or drag your resume in

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Direct message the job poster from Celebrity Cruises

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 personnel assigned to his/her 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 their 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 their section.
• Ensures that the HACCP program is conducted correctly.
• Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Manager or the actual inspectors.
• Reports for duty at assigned times, follows his/her supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.

FINANCIAL RESPONSIBILITIES

• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
• Identifies potential expense reductions through cost control.
• Analyzes operational problems and establishes controls.
• Reviews timesheets and forwards them to the Executive Chef for approval.
• May prepare a variety of reports and letters utilizing personal computer system and equipment.
• Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.

MOTIVATIONAL RESPONSIBILITIES

• Monitors and manages the various assigned workstation functions.
• Monitors the assignment of duties and responsibilities to their staff.
• Observes and evaluates staff and work procedures to ensure quality standards and service are met.
• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
• Mentors, develops, and provides on-the-job training to his/her staff to strengthen their current performance and preparation for future advancement.

QUALIFICATIONS AND EDUCATION

• A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 1 year as Sous Chef (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 people 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.

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Product Management
• Industries Travel Arrangements, Food and Beverage Services, and Hospitality

Referrals increase your chances of interviewing at Celebrity Cruises by 2x

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.