Chef Tournant – Experienced Rotating Chef

About the role

The Chef Tournant is a senior culinary professional responsible for overseeing all kitchen sections, ensuring consistent quality, and supporting the Sous Chef in managing the team. This position requires flexibility to work across multiple stations and to maintain high standards of food safety and cost control.

Key responsibilities

• Direct, coach, support, supervise and evaluate kitchen staff together with the Sous Chef.
• Prepare and follow company recipes, maintaining taste consistency and quality.
• Coordinate and delegate tasks across all kitchen sections, including sauce, fish, roast, cold kitchen and outlet stations.
• Conduct daily recipe reviews, maintain immaculate recipe folders, and manage electronic food requisitions.
• Control production levels, suggest improvements, and monitor cost efficiency.
• Ensure compliance with HACCP, public health regulations and internal inspection standards.
• Prepare and verify deliveries, reporting any discrepancies.
• Maintain personal appearance, uniform and hygiene according to company policies.

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, communication, problem‑solving and decision‑making abilities.
• Excellent customer service, team‑building and conflict‑resolution skills.
• Good understanding of personalized service principles and guest satisfaction techniques.
• Intermediate computer proficiency and basic accounting knowledge.

Required skills

• HACCP and food safety compliance.
• Recipe management and production planning.
• Inventory control and cost monitoring.
• Basic accounting (debits/credits, adjusting entries).
• Microsoft Office or equivalent computer software.