Chef Tournant – Rotating Chef in Upscale Hospitality

About the role

We are seeking an experienced Chef Tournant to lead and rotate across all kitchen sections in an upscale hotel, resort or cruise ship environment. The successful candidate will ensure high‑quality food production, maintain strict safety standards and support the culinary team in delivering exceptional dining experiences.

Key responsibilities

• Direct, coach, support, supervise and evaluate kitchen staff together with the Sous Chef.
• Read, understand and execute company recipes, maintaining taste consistency.
• Work efficiently in any kitchen section and coordinate team members, delegating tasks as needed.
• Conduct daily recipe reviews and keep recipe folders immaculate.
• Prepare electronic food requisitions, verify deliveries and report discrepancies.
• Oversee production levels, suggest improvements and manage cost control.
• Ensure compliance with public health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) and HACCP programs.
• Maintain readiness for announced or unannounced health inspections.
• Adhere to uniform, personal hygiene and appearance standards.

Required profile

• Minimum 5 years experience in upscale hotel, resort, cruise ship or convention banqueting service.
• At least 2 years as a Chef Tournant (shipboard experience preferred).
• Culinary school degree.
• Strong management, communication, problem‑solving and decision‑making abilities.
• Excellent customer service, team‑building and conflict‑resolution skills.
• Knowledge of personalized service principles and guest satisfaction evaluation.
• Intermediate computer skills and basic accounting understanding.

Required skills

• Advanced culinary knowledge and terminology.
• Recipe management and preparation.
• Food safety compliance (HACCP).
• Public health standards across multiple jurisdictions.
• Cost control and production planning.
• Basic accounting principles (debits/credits, adjusting entries).
• Intermediate computer software proficiency.