Chef Tournant – Experienced Relief Chef

About the role

The Chef Tournant is a senior culinary professional responsible for overseeing all kitchen sections, ensuring consistent quality and adherence to company standards. This position works closely with the Sous Chef and senior management to deliver exceptional food service across hotels, resorts, cruise ships, or large banqueting operations.

Key responsibilities

• Direct, coach, support, supervise and evaluate all kitchen staff in collaboration with the Sous Chef.
• Read, understand and execute company recipes, maintaining taste consistency and quality.
• Work across any kitchen section, including sauce, entremetier, fish, roast, outlet, cold kitchen and tournant stations.
• Coordinate team members, assign tasks, and oversee 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 public health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) and the HACCP program.
• Maintain a clean, inspection‑ready work area and support unannounced health inspections.

Required profile

• Minimum five years of experience in upscale hotel, resort, cruise ship or convention banqueting service, with at least two years as a Chef Tournant.
• Strong management abilities in multicultural, dynamic environments.
• Excellent communication, problem‑solving, decision‑making and interpersonal skills.
• Proven customer‑service orientation, team‑building and conflict‑resolution capabilities.
• Ability to plan, coach, organize, staff, control and evaluate kitchen operations.
• Intermediate computer proficiency and basic accounting knowledge.

Required skills

• HACCP implementation and food safety compliance.
• Recipe development and management.
• Intermediate computer software skills (e.g., MS Office).
• Basic accounting principles (debits/credits, adjusting entries).
• Comprehensive culinary knowledge and terminology.