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