Chef de Tournant

Key Responsibilities:

- Assist the Executive Chef in managing the daily operations of the galley

- Oversee the preparation and presentation of all meals according to company standards

- Work closely with the Executive Chef to develop and execute menus that meet guest preferences and dietary requirements

- Manage inventory and supplies, ensuring that all necessary ingredients and equipment are available for meal preparation

- Train and supervise junior chefs and kitchen staff

- Maintain a clean and organized galley, following all sanitation and safety regulations

- Collaborate with other departments, such as dining room and housekeeping, to ensure smooth operations and guest satisfaction

- Stay updated on industry trends and incorporate new techniques and recipes into menu planning

- Adhere to company policies and procedures at all times

Qualifications:

- Previous experience in a similar role, preferably in a high-volume, fine dining establishment or cruise ship

- Culinary degree or equivalent experience and training

- Strong knowledge of various cooking techniques and cuisines

- Excellent leadership and communication skills

- Ability to work well under pressure and in a fast-paced environment

- Attention to detail and commitment to quality

- Flexibility to work long hours, including evenings, weekends, and holidays

- Must be able to pass a pre-employment medical examination and obtain necessary travel documents