Chef Tournant

<div><h3>Responsibilities</h3><ul><li>Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.</li><li>Must have excellent food knowledge and a full understanding of culinary terms.</li><li>Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.</li><li>Must be proficient in completing tasks, work efficiently and productively.</li><li>Must be able to work in any section of a kitchen.</li><li>Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.</li><li>Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.</li><li>Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.</li><li>Control production levels and recommend ideas for improvements and better cost controlling.</li><li>Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.</li><li>Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.</li><li>Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section.</li><li>Ensures that the HACCP program is carried out correctly.</li><li>Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food&Beverage Director or the actual inspectors.</li><li>Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.</li></ul><h3>Qualifications and Education</h3><ul><li>A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).</li><li>A culinary school degree is required.</li><li>Very strong management skills in a multicultural and dynamic environment.</li><li>Very strong communication, problem solving, decision making, and interpersonal skills.</li><li>Superior customer service, teambuilding, and conflict resolution skills.</li><li>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.</li><li>Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.</li><li>Intermediate computer software skills required.</li><li>Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.</li><li>Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.</li></ul></div>#J-18808-Ljbffr