Chef Tournant

About the role

The Chef Tournant is a senior culinary professional who rotates across all kitchen sections to guarantee consistent quality, taste, and safety. Working closely with the Sous Chef, this role leads the team, manages production, and ensures compliance with international food‑service standards.

Key responsibilities

• Direct, coach, supervise and evaluate all kitchen staff in collaboration with the Sous Chef.
• Read, follow and execute company recipes, maintaining taste consistency and quality.
• Oversee any main kitchen section (sauce, fish, roast, cold, etc.) and manage its full food production.
• Coordinate team members, assign tasks, and ensure efficient workflow.
• Conduct daily recipe reviews and keep recipe folders immaculate.
• Prepare electronic food requisitions, verify deliveries and report discrepancies.
• Control production levels, suggest cost‑saving improvements and manage food costing.
• Ensure HACCP program compliance and maintain readiness for public health inspections.
• Uphold personal appearance, uniform and hygiene standards as per company policy.

Required profile

• Minimum 5 years experience in upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years as a Chef Tournant (shipboard experience preferred).
• Culinary school degree.
• Strong management, communication and problem‑solving abilities in a multicultural environment.
• Excellent customer service, team‑building and conflict‑resolution skills.
• Intermediate computer proficiency and basic accounting knowledge.

Required skills

• Implementation of HACCP and food‑safety standards.
• Recipe development, management and documentation.
• Food costing, cost control and production planning.
• Basic accounting principles (debits/credits, adjusting entries).
• Intermediate computer software skills (e.g., Microsoft Office).
• Knowledge of international public‑health regulations (US, Anvisa, Shipsan, Canadian, Australian).