6 Ofertas de Chefs en Argentina

(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.

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

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

Get notified about new Chef jobs in Argentina .

San Juan, San Juan, Argentina 1 month ago

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

Department: Galley

Employment Type: Fixed Term Contract

Location: Central & South America - SP

Reporting To: Executive Chef

By applying to this position, your application will be submitted to Selection Partners , one of Princess Cruises official Hiring Partners based in Argentina. A recruiter from Selection Partners will contact you soon if your qualifications align with our requirements for this position.

As the world's leading cruise line, we understand that our guests have high expectations of us, and we have high expectations of our team members.

We appreciate your patience as we carefully review each candidate.

Set a course for adventure with Princess Cruises! The employer of choice in the cruise industry, our fleet of Love Boats offer exceptional facilities and extensive professional development and recreational programs for our valued teammates who hail from more than 60 countries around the globe.

An iconic brand beloved by millions, we love people who love what they do and work together to help our guests create a lifetime of wonderful memories while providing friendly, attentive and authentic service like only Princess can.

As a member of the Princess Family, you’ll enjoy a truly adventurous career with excellent incentives, unlimited opportunities for growth, and ports of call that will leave you breathless.

• The role involves supervising product delivery in the assigned Galley section, ensuring consistency by adherence to recipes, adequate production quantities, correct execution methods, and picture presentation.
• Sous Chefs control mise-en-place during preparation and frequent tastings, driving consistency through recipe accuracy, production quantities, and presentation.
• They successfully supervise production schedules and Galley manning, coordinating with the other Sous Chefs and department heads.
• They contribute to food and beverage improvement strategies as directed by the Executive Chef or Food and Beverage Director.
• Sous Chefs supervise Galley staff during operational activities, monitoring compliance with production and storage requirements.
• They conduct daily briefings with staff and ensure Chefs De Partie conduct station briefings.
• Sous Chefs observe crewmembers' performance and provide prompt correction, improvement, or reinforcement.
• They also control production levels based on guest demand and inform the Executive Chef of changes or discrepancies.

• Formal qualification in Culinary Arts from a recognized culinary training institution.
• Minimum of six years’ experience in a high-volume hotel or food service environment, including prior cruise ship experience.
• At least two years in a leadership role as Sous Chef or higher.
• Proficient knowledge of international cuisine and recipes, with the ability to execute diverse culinary styles to a high standard.
• Proven ability to adapt production methods to optimize cost efficiency.
• Demonstrated experience in training and supervising a multicultural team, with strong performance monitoring skills.
• Effective leadership and organizational skills to manage large culinary teams.
• Proficiency in Microsoft Office and relevant job-related software applications.
• Fluent in English, both written and spoken.

Key Competencies:

• Strong understanding of guest service fundamentals, with a commitment to delivering exceptional experiences.
• High level of motivation and dedication to excellence in all responsibilities.
• Excellent interpersonal and communication skills, with a warm, approachable, and professional demeanor.
• Passion for creating memorable guest experiences through continuous innovation and attention to detail.
• Commitment to fostering a respectful and professional work environment within a diverse cultural setting.

Embark on a career adventure like no other! As part of the Princess Cruises team, you’ll enjoy:

• A competitive salary package.
• Your own comfortable single cabin - your private space to relax and recharge.
• Company-paid travel to and from the ship, so you can focus on the journey ahead.
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).
• A vibrant recreation and welfare program designed to support your well-being and work-life balance.
• Access to exceptional learning and development opportunities to grow your skills and advance your career.
• The chance to travel the world, exploring exciting destinations while doing what you love.
• A welcoming, inclusive, and dynamic work environment where your contributions are valued.

Join us and become part of a global team that’s passionate about delivering unforgettable experiences—both for our guests and for one another.

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

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.

Regular Full Time Sous Chef page is loadedRegular Full Time Sous Chef Apply locations Santa Fe time type Full time posted on Posted 2 Days Ago job requisition id REQ10352306

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

”At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating every one we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us, discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.”

Join our team in the Land of Enchantment!

Are you ready to take the next big step in your hospitality career? Four Seasons Resort Rancho Encantado Santa Fe is seeking a dynamic individual for Sous Chef

An individual who shares our passion for achieving service excellence and infuses enthusiasm into everything he/she does!

What are we looking for and what can you bring to the table?

• We’re for looking for a genuine caring and compassionate individual with a passion for hospitality that possess integrity and accountability to ensure that Four Seasons luxury standards are met.
• A leader who creates trust and openness and empowers their team to feel supported and create exceptional guest experiences.
• You are innovative and adapt well to change enabling you to drive Food and Beverage business revenue, reduce costs and increase guest satisfaction.
• You are driven by excellence always looking for the next best thing for menu planning and creativity.
• You have a passion for food and invest in developing future culinary leaders for the organization .
• You lead with inspiration and create high performing teams with measurable results.
• You love organizing, paying attention to details and thrive in multitasking in a very fast paced environment.
• Collaboration with peers is something you love and working with the Restaurant GM and the Assistant Director of Food and Beverage you are able problem solve and recommend solutions and or alternatives with confidence, clarity and mutual respect.
• As Sous Chef you will mainly support the Banquet Functions of the resort kitchen but also support other F&B outlets.
• You have a mind for business acumen that results in achieving financial goals for the kitchen. Monitoring labor, supplies and food expenses.

• Your experience has 4+ years of entry level Culinary supervisor experience preferably in a luxury hospitality environment
• Ability to work evenings, weekends and Holidays.
• You have strong communication skills with a clear understanding of both English and Spanish (Preferred) language.
• As Sous Chef you will assist in overseeing all Culinary and Pastry staff and all aspects of the kitchen Operations.
• As Sous Chef you will report directly to the Executive Chef of the Resort.
• Work authorization for the US

What will it be like working for Four Seasons?

You would be working for the only hospitality company who’s employees have proudly recognized us to be a “Great Place to Work – For ALL ” by Fortune Magazine for 23 consecutive years. Four Seasons is the leading luxury hospitality company in the world with a firm commitment to customer service. Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done. We believe that our most valuable asset are our employees and we truly embrace diversity, equality, inclusiveness. We build our culture upon integrity, trust, transparency, respect and kindness!

What about the great Benefits?

• Complimentary stays at Four Seasons over 133 locations worldwide (subject to availability)
• Free employee meals prepared by the culinary team
• Excellent Training & Development
• Competitive Salary
• Complimentary employee parking
• Food & Beverage discounts
• Spa Discounts
• Medical benefit plan, including medical, dental, vision, life insurance. Includes domestic partnerships
• Incredible Parental Leave
• Pet Insurance
• 401(k) Retirement Plan
• Paid Time Off
• A culture that breeds success, and rewards it in many different ways

"US work authorization is required unless candidate is currently in a managerial position at a Four Seasons location."

Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website -