As a Chef de Tournant is accountable for preparing a consistent, high quality food product in order to provide guests with a memorable dining experience. Some of the key processes include but are not limited to:

·Being familiar with all food items on the menu and new products on the market

·Following standard recipes and minimizing waste to help ensure that the food cost is in line with budget

·Ensuring all dishes are correctly presented and garnished before being sent for service

·Ensuring that hygiene and sanitation are strictly observed and that equipment and utensils are handled, maintained and used correctly

·Establishing a rapport with guests, providing guest recognition and good customer relationships

·A passion for food and people

·Prior Culinary leadership experience

·Culinary education/certification preferred