Chef Tournant

About the role

The Chef Tournant acts as the vital link between the Executive Chef, Executive Sous Chef and the assigned production areas and outlets on board. This hands‑on supervisory role ensures that standards, policies and expectations are communicated and executed flawlessly across multiple galley sections.

Key responsibilities

• Prepare fresh, high‑quality food while strictly following recipes, methods and supervisor instructions.
• Maintain organized production flow, adjust to forecast changes, and manage inventories for mise en place.
• Supervise a team of five or more crew, ensuring punctuality, proper uniform, and ongoing training.
• Monitor food safety, temperature controls, waste logs and compliance with USPH/FDA standards.
• Communicate with provisions, Food & Beverage, and other departments to coordinate requisitions, special events and production adjustments.

Required profile

• Minimum 1 year supervisory experience on a cruise ship or high‑volume hotel/restaurant.
• At least 3 years of general culinary experience, including fine‑dining or upscale settings.
• High school diploma required; culinary associate or technical degree preferred.
• Intermediate to advanced knowledge of classical European, international and world cuisines, herbs, spices and kitchen equipment.

Required skills

• Proficiency with Microsoft Word and Excel.
• Experience using Fidelio, AS400 and Micros restaurant systems.
• Ability to convert recipes between metric and U.S. measurements.
• Strong typing and computer software skills.