Culinary Operations Director
4 days ago
The Chef Tournant is responsible for overseeing the culinary team and ensuring the smooth operation of kitchen operations. This includes directing, coaching, and evaluating staff members to guarantee exceptional quality and consistency in food production.
The ideal candidate will have a strong understanding of culinary principles and practices, as well as excellent communication and leadership skills. They will be able to read, understand, and follow recipes while maintaining the highest standards of taste and presentation.
In addition to their culinary expertise, the Chef Tournant must also possess strong organizational and problem-solving skills, with the ability to work efficiently and productively under pressure. They will be responsible for coordinating and supervising team members, assigning tasks, and ensuring that deadlines are met.
Required Skills and Qualifications- A minimum of 5 years of experience in an upscale hotel, resort, or convention banqueting service.
- At least 2 years of experience as a Chef Tournant, preferably with shipboard experience.
- Culinary school degree required.
- Strong management skills in a multicultural and dynamic environment.
- Excellent communication, problem-solving, decision-making, and interpersonal skills.
- Superior customer service, team-building, and conflict resolution skills.
- Knowledge of the principles and processes for providing personalized services, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
The successful candidate will enjoy a dynamic and fast-paced work environment, with opportunities for growth and development. They will be part of a team that values teamwork, innovation, and excellence in all aspects of food production.
OthersThe ideal candidate will be able to oversee any main section of the kitchen and its entire food production. They will maintain and ensure that Public Health standards are followed according to company regulations and expectations. Additionally, they will ensure that the HACCP program is carried out correctly and maintain their assigned area in preparation for announced or unannounced inspections.
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