Chef Tournant

A vacancy has arisen for a versatile Chef Tournant within our kitchen brigade.

The successful candidate will be responsible for supporting all sections of the kitchen, ensuring seamless operations and maintaining the highest standards of food preparation and hygiene. This is a key role for a well-rounded chef with excellent technical ability and flexibility.

Key Responsibilities:

· Work across and be able to lead all kitchen sections, including hot, cold, sauce, banqueting, A la Carte and breakfast as required.

· Ensure high standards of food preparation, presentation, and hygiene in accordance with hotel policies and food safety regulations (HACCP).

· Step in to support and cover station chefs during their absences or peak service periods.

· Assist in the training and development of junior staff, promoting teamwork and efficiency.

· Maintain a clean, organized, positive and compliant work environment at all times.

· Contribute to menu development and food innovation as needed.

· Follow instructions from senior chefs and support the smooth day-to-day operation of the kitchen.

· Assist with inventory control and ordering, ensuring proper stock rotation.

· Be adaptable and ready to work shifts including mornings, evenings, weekends, and public holidays.

· Be the leading figure in reducing food and general supplies wastage, and monitoring correct waste separation.

Requirements:

· Formal culinary training or equivalent experience.

· Strong command of English, both spoken and written.

· Solid knowledge of all kitchen sections and the flexibility to move between them with ease.

· Excellent organizational and time-management skills.

· Team player with a positive attitude and professional demeanour.

· Strong understanding of food hygiene and safety practices.