Chef Tournant - Mexican cuisine

MUST BE A SPECIALIST IN MEXICAN CUISINE 

Position Grade: 2 Stripes | Department: Galley | Reports To: Executive Sous Chef

The Chef Tournant acts as a "hands-on" supervisor and direct link between executive galley leadership and assigned production areas (e.g., main galley, buffets, alternative restaurants). This role ensures standards, recipes, and sanitation policies are executed flawlessly through continuous team training, organization, and leading by example.

Essential Functions

• Production & Quality: Ensures all food is prepared fresh and to the highest quality, strictly adhering to recipes, temperature guidelines, and portion controls while minimizing waste.
• Team Leadership: Supervises, schedules, and coaches a team of 5+ crew members; manages on-time attendance, uniform standards, and ongoing training.
• Sanitation & Safety: Maintains strict USPH/FDA public health standards; ensures proper rotation, labeling, and storage of inventory; reports equipment or safety issues immediately.
• Operations & Logistics: Manages daily inventories, adjustments for forecast demands, and coordinates with provisions for stock management.

Qualifications & Requirements

• Experience: Minimum of 3 years general culinary experience, including 1 year of supervisory experience on a cruise ship or high-volume hotel/restaurant, 1 year in high-volume production, and 1 year in fine dining.
• Skills: Advanced knowledge of cooking techniques, kitchen equipment, and Classical European/International cuisines. Proficient in English (verbal/written), basic computer software, and mathematical recipe conversions.
• Education: High School Diploma or equivalent required; Culinary School degree preferred.