Chef Tournant
Core
A culinary professional responsible for food preparation, cooking, and kitchen operations in a luxury hotel setting.
Role type
Chef Tournant (Line Cook)
Builds
Prepared menu items and plated dishes for hotel guests
Domain
Hospitality / Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food preparation, cooking, portion control, food sanitation, kitchen equipment operation, temperature monitoring, cleaning and sanitizing, knife skills, inventory rotation
Preferred skills
None stated
Technologies
Knives, slicers, mixers, choppers, grinders, refrigeration units
Responsibilities
Set up and organize work area with supplies and equipment; receive, inspect, and rotate food products; prepare and store raw food products; follow standardized recipes for cooking; adhere to portion control guidelines; plate cold foods; monitor finished product and service timing; ensure food sanitation standards; monitor refrigeration and holding temperatures; clean and sanitize work surfaces; use kitchen equipment safely; notify supervisor of equipment malfunctions; coordinate with stewards for dish and utensil needs; clean and break down work area at end of shift
Seniority
Entry-level to Junior, hands-on IC