This is a remote position.
The Chef Tournant’s primary responsibilities are to ensure all communication, standards, policies, and expectations are communicated to his/her team and then executed flawlessly. He/she achieves the objectives through communication, organization, and training. The Chef Tournant is expected to be a “hands-on” supervisor who leads his/her team by example. The Chef Tournant is assigned to be directly responsible for one or more outlets or production areas in the following categories: production, alternative restaurants, buffets, or main galley.
ESSENTIAL FUNCTIONS
- Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
- Maintains and reports waste log to supervisors on a daily/weekly basis
- Checks outlet(s) upon arrival to determine status of outstanding safety, or equipment issues
- Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
- Maintains USPH/FDA standards
- Communicates and follows-through with appropriate departments to correct sanitation and or equipment issues
- Responsible for accuracy in daily inventories and requisitions
- Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories
- Communicates with other departments to adjust production for joint product needs
- Delegates workload to subordinates fairly and consistently while continually striving to improve flow of production
- Adjusts scheduling appropriately in order to attend mandatory meetings
Requirements
QUALIFICATIONS
- Intermediate to Advanced knowledge of all basic cooking techniques is required.
- Intermediate to Advanced knowledge of Classical European, International, and World Cuisine, including cooking philosophies and principles are required.
- Basic to Intermediate knowledge and experience to lead in all areas of the galley including buffets, production, alternative restaurants and main galleys is required.
- Intermediate to Advanced knowledge of herbs, spices and flavorings, is required.
- Intermediate to Advanced knowledge of all kitchen equipment, tools, and supplies is required.
- Minimum of one year supervisory experience on cruise ship or high volume hotel/restaurant is required.
- Minimum of one year experience in a high production volume restaurant/hotel is required.
- Minimum of one year experience in a fine dining or upscale restaurant is required.
- Minimum of three years of general culinary experience is required.
- Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.
- Intermediate to Advanced skills in typing and computer software skills (Microsoft Word, Excel, Fidelio, AS400, Micros) are required.
- Intermediate to Advanced experience and ability to convert recipes from metric to U.S. and vice versa for both volume and weight is required.
EDUCATION
- Highschool Diploma or Foreign Equivalent is required
- Associates degree, Technical degree or foreign equivalent from a Culinary School is preferred.
ATTRIBUTES
- Proactive, Team Player, Problem Solver
- Passionate about hospitality and customer service driven
- Must have a professional appearance and good hygiene
- Respect for all co-workers and guests
- Pride in your work by creating positive energy, excitement and fun
- Able to work 7 days a week
Originally posted on Himalayas
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