Chef Tournant – Experienced Culinary Leader

About the role

The Chef Tournant is a senior culinary professional who can lead any kitchen section, ensure consistent quality, and support the Sous Chef in managing the team. This role is essential for maintaining high standards of food preparation on upscale hospitality operations such as hotels, resorts, cruise ships, or large banqueting services.

Key responsibilities

• Direct, coach, supervise and evaluate kitchen staff together with the Sous Chef.
• Prepare and follow company recipes, guaranteeing taste consistency and quality.
• Coordinate and delegate tasks across all kitchen sections, including sauces, fish, roast, cold kitchen, and outlet stations.
• Conduct daily recipe reviews, maintain immaculate recipe folders, and manage electronic food requisitions.
• Control production levels, suggest cost‑saving improvements, and ensure accurate delivery verification.
• Enforce public health and HACCP standards, preparing the area for both announced and unannounced inspections.
• Maintain personal appearance, uniform, and hygiene in line with company policies.

Required profile

• Minimum 5 years experience in upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years as a Chef Tournant, preferably with shipboard experience.
• Culinary school degree.
• Strong management, communication, problem‑solving and interpersonal abilities.
• Customer‑service orientation and conflict‑resolution skills.
• Basic understanding of accounting principles and intermediate computer proficiency.

Required skills

• HACCP and food safety compliance.
• Advanced culinary techniques and recipe development.
• Public health standards knowledge (US, Anvisa, Shipsan, Canadian, Australian, etc.).
• Computer software skills for requisitions and reporting.
• Basic accounting concepts (debits/credits, adjusting entries).