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