Chef Tournant

QUALIFICATIONS: AND EDUCATIONMinimum 5 years of experience in an upscale hotel, resort, cruise ship, or convention banqueting environment, including at least 2 years as a Chef Tournant. Shipboard experience preferred. Culinary school degree required. Strong leadership skills in a multicultural and fast-paced environment. Excellent communication, problem-solving, and decision-making abilities. Proven experience in coaching and developing team members. Strong understanding of guest service standards and quality assurance practices. Intermediate computer skills required. Knowledge of inventory management, cost control, and basic accounting principles. Ability to prepare reports and maintain positive working relationships with shipboard and corporate leadership. Culinary Excellence & Food Production Oversee food preparation and production within assigned kitchen sections, ensuring consistency in taste, quality, and presentation. Follow company recipes and culinary standards while maintaining operational efficiency. Support food tastings, special requests, and show plate presentations as required. Manage production levels and identify opportunities to improve workflow and reduce waste. Provide support across multiple kitchen areas as operational needs require. Food Safety & Quality Standards Ensure compliance with HACCP procedures, Public Health regulations, and company food safety standards. Maintain inspection-ready workstations and uphold sanitation and hygiene requirements. Verify food requisitions and deliveries, reporting discrepancies promptly. Conduct regular workstation checks to ensure proper storage, handling, and product rotation. Promote a culture of safety, cleanliness, and operational excellence. Team Support & Operational Success Coordinate daily assignments and supervise team members within assigned production areas. Provide coaching, guidance, and ongoing support to maintain high performance standards. Monitor workstation productivity and quality levels throughout service. Support staffing recommendations and workforce planning initiatives. Lead by example through professionalism, teamwork, and accountability. Cost Awareness & Inventory Control Support cost-control initiatives through proper use of products, supplies, and equipment. Monitor inventory levels and assist with accurate requisition planning. Help minimize waste through effective storage, handling, and stock management practices. Review operational records and support departmental reporting requirements.