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 inter