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Chef Tournant

Jobs on a Ship

Location
Remote (US)
Workplace
Remote
Job type
Contract
Posted
Today
Source
Himalayas
Apply on company site
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

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