Chef Tournant – Experienced Relief Chef

About the role

The Chef Tournant is a senior culinary professional who can step into any kitchen station, maintain high standards of food quality, and lead the team in a fast‑paced hospitality environment. Reporting to the Sous Chef and Food & Beverage Director, you will ensure consistency, safety, and cost‑effective production across all sections.

Key responsibilities

• Direct, coach, supervise and evaluate kitchen staff together with the Sous Chef.
• Prepare and follow company recipes, guaranteeing taste consistency and quality.
• Oversee any main kitchen section (sauce, fish, roast, cold, etc.) and manage daily production levels.
• Conduct daily recipe reviews, maintain immaculate recipe folders, and handle electronic food requisitions.
• Control costs, suggest improvements, and ensure accurate delivery verification.
• Implement and monitor HACCP and public‑health standards (US, Anvisa, Shipsan, Canadian, Australian, etc.).
• Prepare for announced or unannounced health inspections and maintain a clean, compliant work area.
• Report on duty times, personal appearance, uniform, and hygiene in line with company policies.

Required profile

• Minimum 5 years experience in upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years as a Chef Tournant.
• Strong management, communication, problem‑solving and decision‑making abilities.
• Excellent customer‑service, team‑building and conflict‑resolution skills.
• Good understanding of personalized service standards and guest‑satisfaction techniques.
• Intermediate computer proficiency and basic accounting knowledge.

Required skills

• HACCP and food‑safety regulation knowledge.
• Recipe management and electronic requisition systems.
• Cost‑control and budgeting techniques.
• Basic accounting principles (debits/credits, adjusting entries).
• Proficiency with standard computer software (e.g., MS Office).