Chef Tournant

**Job Title: Chef Tournant / 1st Cook**

**Location: Shipboard for International Cruise**

**Key Responsibilities**:

- Supervise, evaluate, and coach direct reports alongside the Sous Chef.
- Demonstrate advanced food knowledge and culinary comprehension.
- Follow and execute company recipes precisely for consistent quality.
- Complete tasks efficiently and proficiently in any kitchen section.
- Coordinate and delegate tasks to team members in assigned sections.
- Conduct daily recipe reviews and maintain organized recipe folders.
- Fulfill requests promptly from supervisors or duty managers.
- Manage production levels and suggest cost-saving measures.
- Generate accurate daily food requisitions and report delivery discrepancies.
- Oversee food production in all main kitchen sections.
- Ensure compliance with Public Health standards and implement the HACCP program.
- Prepare assigned area for inspections and adhere to company rules.

**Financial Responsibilities**:

- Control costs through proper resource usage and maintenance.
- Identify and implement cost-saving opportunities.
- Analyze and establish operational controls.
- Review and submit timesheets for approval.
- Prepare reports and correspondence using computer systems.
- Ensure timely and accurate requisition of items and minimize waste.

**Motivational Responsibilities**:

- Manage workstation functions and staff duties.
- Monitor work procedures to maintain quality standards.
- Make staffing recommendations to ensure adequate coverage.
- Inspect work areas to ensure efficiency and compliance.

**QUALIFICATIONS**:

- Proven experience in upscale hotel, resort, cruise ship, or convention banqueting service, with experience as a Chef Tournant (shipboard experience preferred).
- Culinary school degree is preferred.
- Strong management skills in multicultural, dynamic environments.
- Excellent communication, problem-solving, decision-making, and interpersonal abilities.
- Exceptional customer service, teambuilding, and conflict resolution capabilities.
- Knowledge of personalized service principles, including needs assessment, quality standards, and guest satisfaction evaluation techniques.
- Proficient in planning, coaching, organizing, staffing, controlling, and evaluating.
- Intermediate computer software skills are necessary.
- Understanding of basic accounting principles such as numbering flow, "Debits/Credits," and adjusting entries.
- Ability to write reports, business correspondence, and establish rapport with senior officers and corporate office.

Application Question(s):

- 1) Please describe your work experience with upscale or fine dining establishments within hotels, resorts, or cruise ships.

2) What experience do you have in a Chef Tournant/1st Cook role?
3) Can you describe your ability to adapt to different cuisines and cooking techniques?
4) How do you ensure quality and consistency in food preparation?

Work Location: In person