Chef Tournant

The provided job description outlines a comprehensive role for a Chef Tournant, covering a wide range of responsibilities and qualifications:

Key Responsibilities:

*Staff Management: - Direct, coach, support, supervise, and evaluate staff with the Sous Chef. - Coordinate and supervise team members, delegate tasks, and oversee sections of the kitchen.

*Culinary Expertise: - Demonstrate excellent food knowledge and understand culinary terms. - Prepare and maintain recipes according to corporate standards.

*Operational Efficiency: - Control production levels, recommend improvements, and ensure quality and consistency. - Manage electronic food requisitions, check deliveries, and report discrepancies.

*Food Safety and Compliance: - Ensure adherence to Public Health and HACCP standards. - Prepare for and maintain readiness for health inspections.

*Financial Management: - Contain costs through proper use and handling of resources. - Identify expense reductions and analyze operational problems. - Review timesheets and manage requisitions and storage to minimize waste.

*General Duties: - Maintain personal appearance, uniform, and hygiene according to company standards. - Prepare various reports and correspondence as needed.

*Qualifications and Education:

- Minimum of 5 years in a relevant upscale setting, with at least 2 years as Chef Tournant (shipboard experience preferred).

- Culinary school degree required.

- Strong management skills in a dynamic, multicultural environment.

- Excellent communication, problem-solving, and decision-making skills.

- Experience with personalized services, customer satisfaction, and team building.

- Proficiency in computer software and basic accounting principles.

- Ability to write reports, correspondence, and interact effectively with senior officers and corporate offices.