Chef Tournant – Experienced Rotating Chef

About the role

The Chef Tournant is a senior culinary professional responsible for overseeing all kitchen sections on an upscale hospitality operation such as a hotel, resort, cruise ship or convention banqueting service. Working closely with the Sous Chef, this role ensures consistent food quality, safety compliance and efficient production across the entire kitchen.

Key responsibilities

• Direct, coach, support, supervise and evaluate all kitchen staff together with the Sous Chef.
• Read, understand and execute company recipes, maintaining taste consistency and quality.
• Work in any kitchen section (sauce, entremetier, fish, roast, cold kitchen, etc.) and assign tasks to team members.
• 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 cost.
• Ensure HACCP program implementation and compliance with public health standards (US, Anvisa, Shipsan, Canadian, Australian, etc.).
• Maintain a clean, inspection‑ready area for announced or unannounced health inspections.
• Adhere to company uniform, personal hygiene and appearance standards.

Required profile

• Minimum 5 years experience in an upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years experience as a Chef Tournant.
• Strong management abilities in a multicultural, dynamic environment.
• Excellent communication, problem‑solving and decision‑making skills.
• Superior customer service, team‑building and conflict‑resolution capabilities.
• Good understanding of personalized service principles and guest‑satisfaction evaluation.

Required skills

• HACCP and food safety standards (US, Anvisa, Shipsan, Canadian, Australian).
• Recipe management and precise culinary execution.
• Basic accounting principles (debits/credits, adjusting entries).
• Intermediate computer software proficiency (e.g., MS Office).