Position Description

Chef Tournant
Interview Location Kamaxi Overseas Consultants- INDIA
Job Code 807
# of openings 1
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ESSENTIAL FUNCTIONS

  • Ensures all food is prepared fresh and is of the highest quality
  • Strictly adheres to all recipes, methods and instructions from supervisor
  • Ensures team reports to work on-time and in a clean uniform
  • Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
  • Ensures development of team members through on-going training
  • Recognizes team members for successful achievements and contributions
  • Coaches team members immediately and professionally to minimize deficiencies and provide encouragement
  • Responsible for inventories to enable team members to successfully prepare mise en place
  • 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
  • Ensures proper rotation, storage temperatures, and proper storing procedures are observed
  • Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories
  • Ensures all team members are properly equipped with uniforms, supplies, and tools
  • Communicates with Food & Beverage team in regards to special events, changes in forecasts, etc.
  • Keeps Executive Chef, Chef’s Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members
  • Ensures recipes are constantly updated to reflect changes created by availability or direction from Executive Chef
  • Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive Sous Chef
  • Continuously monitors food and labor cost in accordance with CBH
  • Controls and decreases waste by maintaining logs to submit daily/weekly
  • Adjust production levels to meet forecast demands
  • 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
  • Schedules regular focus meetings with subordinates to increase communication
  • Continually maintains and updates daily and weekly reports in a timely manner

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 (1) year supervisory experience on cruise ship or high volume hotel/restaurant is required.
  • Minimum of one (1) year experience in a high production volume restaurant/hotel is required.
  • Minimum of one (1) year experience in a fine dining or upscale restaurant is required.
  • Minimum of three (3) 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.
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