Chef Tournant – Rotating Chef for Upscale Hospitality

About the role

The Chef Tournant will oversee all kitchen sections on a rotating basis, ensuring consistent quality, safety, and cost‑effective production in an upscale hotel, resort, cruise ship or convention banqueting environment.

Key responsibilities

• Direct, coach, support and evaluate kitchen staff together with the Sous Chef.
• Prepare and follow company recipes, maintaining taste consistency.
• Supervise any main kitchen section (sauce, fish, roast, cold, etc.) and delegate tasks.
• Conduct daily recipe reviews and keep recipe folders immaculate.
• Manage production levels, suggest improvements and control costs.
• Prepare electronic food requisitions, verify deliveries and report discrepancies.
• Ensure compliance with public health standards (US, Anvisa, Shipsan, Canadian, Australian) and HACCP program.
• Maintain readiness for announced or unannounced health inspections.
• Adhere to uniform, personal hygiene and appearance standards.

Required profile

• Minimum 5 years experience in upscale hospitality food service and at least 2 years as a Chef Tournant (shipboard experience preferred).
• Culinary school degree.
• Strong management, communication and problem‑solving abilities in a multicultural environment.
• Customer‑service orientation and conflict‑resolution skills.
• Understanding of personalized service principles and guest satisfaction techniques.

Required skills

• HACCP and food safety regulations (US, Anvisa, Shipsan, Canadian, Australian).
• Recipe management and cost‑control techniques.
• Basic accounting principles (debits/credits, adjusting entries).
• Intermediate proficiency with computer software and electronic requisition systems.