Chef Tournat

Responsibilities:

• Rotate through different kitchen stations as needed, including but not limited to, sauté, grill, pastry, and garde manger.
• Prepare and cook dishes according to established recipes while adding personal flair to enhance passenger experience.
• Ensure food quality, presentation, and consistency.
• Maintain a clean and sanitary work environment in compliance with health and safety regulations.
• Assist in inventory management, including ordering and stock rotation.
• Support the Executive Chef in menu planning and development.
• Manage food waste and adhere to portion control to minimize costs.
• Supervise and train junior kitchen staff when necessary.

Requirements:

• Culinary degree or equivalent experience.
• Minimum of 3 years of experience in a professional kitchen, preferably in a hotel or cruise ship environment.
• Strong knowledge of various cooking methods, ingredients, equipment, and procedures.
• Ability to work in a fast-paced, high-volume environment.
• Excellent organizational and multitasking skills.
• Good command of English; additional languages are a plus.
• Must be willing to live and work aboard a ship for extended periods.
• Physical stamina for standing long hours, lifting heavy pots, and working in a hot environment.

Benefits:

• Competitive salary.
• Accommodation and meals provided on board.
• Travel opportunities to various global destinations.
• Health insurance.
• Potential for career advancement within our culinary team.