Chef Tournant – Experienced Rotating Chef

About the role

The Chef Tournant is a senior culinary professional responsible for overseeing all sections of a kitchen on an upscale hotel, resort, cruise ship or convention banqueting operation. Working closely with the Sous Chef, this role ensures consistent quality, cost control and compliance with health standards across the entire food production area.

Key responsibilities

• Direct, coach, support and evaluate all kitchen staff in collaboration with the Sous Chef.
• Prepare and follow company recipes, maintaining taste consistency and quality.
• Supervise any kitchen section (sauce, fish, roast, cold, etc.) and delegate tasks accordingly.
• Conduct daily recipe reviews and keep recipe folders immaculate.
• Prepare electronic food requisitions, verify deliveries and report discrepancies.
• Control production levels, suggest cost‑saving improvements and ensure HACCP compliance.
• Maintain public health standards (US, Anvisa, Shipsan, Canadian, Australian) and prepare for inspections.
• Adhere to personal appearance, uniform and hygiene policies.

Required profile

• Minimum 5 years experience in upscale hospitality kitchens and at least 2 years as a Chef Tournant.
• Strong management, communication, problem‑solving and decision‑making abilities in a multicultural environment.
• Excellent customer service, team‑building and conflict‑resolution skills.
• Proven planning, coaching, organizing, staffing, controlling and evaluating capabilities.

Required skills

• Intermediate proficiency with computer software for requisitions and reporting.
• Basic accounting knowledge (debits/credits, adjusting entries).
• Ability to write clear reports and business correspondence.
• Understanding of HACCP programs and public health regulations.