Chef Tournant

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