Chef Tournant

About the role

The Chef Tournant is a versatile culinary professional who can lead any kitchen station, ensuring consistent quality, safety, and cost control across all food production areas. Reporting to the Sous Chef and Food & Beverage Director, this role supports the entire culinary team on a cruise ship, resort, or upscale hotel.

Key responsibilities

• Direct, coach, supervise, and evaluate kitchen staff in collaboration with the Sous Chef.
• Prepare and follow company recipes, maintaining taste consistency and quality.
• Oversee all kitchen sections (sauce, fish, roast, cold, etc.) and delegate tasks as needed.
• 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 safety compliance (HACCP, public health standards).
• Support inspections and ensure the kitchen meets US, Canadian, Australian, and other regulatory requirements.
• Maintain personal appearance, uniform, and hygiene standards.

Required profile

• Minimum 5 years experience in upscale hotel, resort, cruise ship, or convention banqueting service.
• At least 2 years experience as a Chef Tournant or equivalent rotating chef role.
• Strong management, communication, problem‑solving, and decision‑making abilities.
• Excellent customer service, team‑building, and conflict‑resolution skills.
• Good understanding of personalized service techniques and guest satisfaction evaluation.
• Intermediate computer proficiency and basic accounting knowledge.

Required skills

• HACCP and food safety compliance.
• Recipe management and electronic requisition systems.
• Basic accounting principles (debits/credits, adjusting entries).
• Report writing and business correspondence.

What we offer

• Dynamic multicultural work environment.
• Opportunities for professional growth within a global hospitality brand.
• Competitive compensation package.