Chef Tournant – Rotating Chef in Upscale Hospitality

About the role

The Chef Tournant is a senior culinary professional who rotates across all kitchen sections in an upscale hotel, resort, cruise ship or convention banqueting operation. The role combines hands‑on cooking, quality control, staff supervision and strict adherence to HACCP and public‑health standards.

Key responsibilities

• Direct, coach, support and evaluate kitchen staff together with the Sous Chef, assigning tasks across all sections (Sauce, Entremetier, Fish, Roast, Cold Kitchen, etc.).
• Prepare and follow corporate recipes, ensuring consistent taste and quality while maintaining immaculate recipe folders.
• Control production levels, recommend cost‑saving ideas and oversee daily electronic food requisitions, checking deliveries for accuracy.
• Conduct daily recipe reviews, manage food samples, show plates and random tastings as requested by supervisors.
• Ensure HACCP program compliance and maintain readiness for unannounced public‑health inspections.
• Maintain personal appearance, uniform and hygiene standards in line with company policies.

Required profile

• Minimum five years of experience in upscale hotel, resort, cruise ship or convention banqueting service, with at least two years as a Chef Tournant.
• Strong management abilities in a multicultural, dynamic environment.
• Excellent communication, problem‑solving, decision‑making and interpersonal skills.
• Superior customer‑service orientation and conflict‑resolution capabilities.
• Knowledge of personalized service principles, guest‑satisfaction evaluation techniques and quality‑service standards.
• Proven planning, coaching, organizing, staffing, controlling and evaluating competencies.

Required skills

• Extensive food preparation knowledge and mastery of culinary terminology.
• HACCP compliance and public‑health standards (US, Anvisa, Shipsan, Canadian, Australian, etc.).
• Recipe management and electronic requisition systems.
• Basic accounting principles (debits/credits, adjusting entries, corrections).
• Intermediate proficiency with computer software for reporting and correspondence.