Company Overview – Celebrity Cruises

Celebrity Cruises, under the Royal Caribbean Group, delivers luxury travel experiences with a foundation in innovation, guest-centric service, and sustainability. Their modern fleet—highlighted by the Edge‑Series class—boasts industry-first amenities such as the Magic Carpet dining platform and Infinite Veranda staterooms, reflecting their leadership in cruise ship design and guest comfort.

At the core of Celebrity’s operations is a deep commitment to customer focus. From personalized concierge services and multilingual guest relations to immersive shore excursions and global itineraries, the brand ensures that every voyage is tailored to guests’ expectations. Continuous guest feedback drives improvements in onboard amenities and service delivery.

Sustainability is woven into Celebrity’s vision: the company utilizes eco-conscious ship design, advanced waste and water management systems, and has phased out plastic straws fleetwide. Their “Save the Waves” program in collaboration with WWF underscores a broader pledge to ocean conservation and environmental responsibility.

Guided by values of integrity, innovation, inclusivity, and environmental stewardship, Celebrity Cruises upholds a culture of excellence at sea—committed to elevating luxury travel while protecting the oceans that connect global communities.

Current Job Openings – Celebrity Cruises (Colombo-based recruitment)

Job Title	Department	Salary Range (LKR/month)
Chef de Partie	Culinary Kitchen	150,000 – 200,000
Chef Tournant	Culinary Kitchen	140,000 – 180,000
Pastry Chef Tournant	Pastry & Bakery	140,000 – 180,000

Job Description: Chef Tournant – Culinary Leadership Role

Location: Onboard / Hotel / Cruise Ship
Industry: Hospitality & Culinary Operations
Experience Level: Senior (5+ years)
Salary: Competitive (based on experience and placement)

About the Role

We are seeking a highly experienced Chef Tournant to join our world-class culinary team. This is a hands-on leadership role requiring exceptional culinary skills, operational oversight, and the ability to work across all kitchen sections. You will supervise daily food production, support junior chefs, and maintain the highest food quality standards while ensuring public health compliance.

Key Responsibilities

Supervise and coach kitchen team members with direct reports alongside the Sous Chef.
Prepare food according to standardized recipes, ensuring consistency in taste and presentation.
Work across all kitchen sections (Sauce, Fish, Cold Kitchen, Roast, etc.) and oversee their food production.
Conduct daily recipe reviews; maintain updated, clean recipe folders.
Assign tasks and responsibilities to kitchen staff and monitor performance.
Coordinate food requisitions, verify delivery accuracy, and report discrepancies.
Uphold HACCP and international public health standards (USPH, Anvisa, Shipsan, etc.).
Prepare for internal and external kitchen inspections with precision.
Deliver food tastings, show plates, and samples upon request.
Identify opportunities for production and cost improvements.

Qualifications & Skills

Culinary degree from an accredited institution.
Minimum 5 years of culinary experience in upscale hotels, resorts, banqueting, or cruise ships.
At least 2 years in a Chef Tournant role (shipboard experience preferred).
Strong leadership and organizational skills in a multicultural environment.
Proficient in food safety regulations, sanitation, and health standards.
Excellent communication, decision-making, and conflict resolution abilities.
Knowledge of kitchen accounting and inventory management.
Intermediate-level computer proficiency.
Report writing and interdepartmental coordination skills.

Advanced Summary Table

Category	Details
Job Title	Chef Tournant
Location	Onboard / Hotel / Cruise Ship
Industry	Hospitality / Culinary Operations
Experience Required	5+ years (2+ years as Chef Tournant)
Education	Culinary school degree
Sections Covered	Sauce, Roast, Fish, Entremetier, Cold Kitchen, Tournant
Health Compliance	USPH, Shipsan, Anvisa, HACCP standards
Computer Skills	Intermediate (Excel, Recipe Systems, Reporting)
Leadership Scope	Supervises culinary team, manages recipes & food quality
Reporting To	Sous Chef / Executive Chef