Chef Tournant

Job Description Summary- We are looking for a Chef Tournant to join our main kitchen team. The Chef Tournant will be responsible for overseeing the preparation and cooking of food, as well as managing kitchen staff and ensuring the quality of dishes served. Job Responsibility- • Lead and supervise kitchen staff in the absence of the Executive Chef • Prepare and cook a variety of dishes according to recipes and standards • Ensure food quality and presentation meet the restaurant's standards • Assist in menu planning and developing new recipes • Maintain a clean and organized kitchen environment • Monitor and control food costs and waste • Train and mentor junior kitchen staff Candidate Requirements- • Proven experience working in a professional kitchen • Solid knowledge of culinary techniques and practices • Ability to work well under pressure in a fast-paced environment • Strong leadership and communication skills • Attention to detail and creativity in food preparation • Certification from a culinary school is a plus Skills • Strong culinary skills and knowledge of various cooking techniques. • Ability to work efficiently in a fast-paced kitchen environment. • Leadership skills to supervise and train junior kitchen staff. • Excellent time management and organizational skills. • Knowledge of food safety and sanitation regulations. • Creativity and ability to develop new recipes and menu items. • Strong communication skills to coordinate with different kitchen stations. • Flexibility to work different shifts, including weekends and holidays. • Attention to detail and ability to maintain high standards of food quality. • Problem-solving skills to handle any kitchen challenges that may arise. Show more Show less

Proven experience working in a professional kitchen. Solid knowledge of culinary techniques and practices. Ability to work well under pressure in a fast-paced environment. Strong leadership and communication skills. Attention to detail and creativity in food preparation. Certification from a culinary school is a plus.

Lead and supervise kitchen staff in the absence of the Executive Chef. Prepare and cook a variety of dishes according to recipes and standards. Ensure food quality and presentation meet the restaurant's standards. Assist in menu planning and developing new recipes. Maintain a clean and organized kitchen environment. Monitor and control food costs and waste. Train and mentor junior kitchen staff.