Chef Tournant

About the role

The Chef Tournant is a versatile culinary professional who can lead any section of a hotel, resort, cruise ship or convention banqueting kitchen. Working closely with the Sous Chef, this role ensures consistent quality, safety and efficiency across all food production areas.

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 standards.
• Oversee all kitchen sections (sauce, entremetier, fish, roast, cold kitchen, etc.) and manage daily production levels.
• Conduct daily recipe reviews and keep recipe folders meticulously organized.
• Prepare electronic food requisitions, verify deliveries and report discrepancies.
• Ensure compliance with HACCP, public health regulations and company food safety standards.
• Support the Food & Beverage Director during announced or unannounced health inspections.
• Maintain personal appearance, uniform and hygiene according to company policies.

Required profile

• Minimum 5 years experience in upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years experience specifically as a Chef Tournant.
• Strong management abilities in a multicultural, dynamic environment.
• Excellent communication, problem‑solving and decision‑making skills.
• Proven customer‑service orientation and conflict‑resolution capability.

Required skills

• HACCP and food safety standards knowledge.
• Recipe management and food preparation expertise.
• Basic accounting principles (debits/credits, adjusting entries).
• Intermediate computer software proficiency.