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 culinary team. This role operates in upscale hotel, resort, cruise ship or convention banqueting environments.

Key responsibilities

• Direct, coach, support, supervise and evaluate kitchen staff in collaboration with the Sous Chef.
• Read, understand and execute company recipes, maintaining taste consistency.
• Work efficiently across any kitchen section, assigning tasks and delegating responsibilities.
• Conduct daily recipe reviews and keep recipe folders immaculate.
• Prepare electronic food requisitions, verify deliveries and report discrepancies.
• Oversee production levels, suggest cost‑control improvements and manage food safety compliance.
• Ensure HACCP program implementation and readiness for health inspections.
• Maintain personal appearance, uniform and hygiene standards as required.

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 (shipboard experience preferred).
• Culinary school degree.
• Strong management, communication, problem‑solving and decision‑making abilities.
• Excellent customer service, team‑building and conflict‑resolution skills.
• Knowledge of personalized service principles and guest satisfaction evaluation.

Required skills

• Culinary arts and advanced food preparation techniques.
• Food safety standards (HACCP) and public health regulations (US, Anvisa, Shipsan, Canadian, Australian).
• Recipe development and documentation.
• Electronic requisition and inventory management systems.
• Intermediate computer software proficiency.
• Basic accounting principles and report writing.