Chef de Cuisine - Steak House

Responsibilities:

1. Ensure that the kitchen runs at an acceptable food cost.
2. Work with the Executive Sous Chef in setting each outlet menu and recipes for each meal period to ensure accuracy.
3. Ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
4. Prepare and update the relevant section of the Departmental Operations Manuals.
5. Monitor food standards in collaboration with the Executive Sous Chef according to their respective outlet.
6. Work with Chef de Partie to take corrective action where appropriate.
7. Coordinate with the Stewarding regarding the requirements for the Kitchens.
8. Be an example of the Sofitel Values Brand Standards and a champion of appearance and hygiene guidelines.
9. Implement guidelines, policies, and procedures for those operating departments according to Sofitel Guidelines & Standards.
10. Keep the Chef de Partie up to date with seasonally available meats, fish, and produce on the local market.
11. Assist in the development of product specifications for all menus.
12. Encourage Chef de Partie to be innovative and creative.
13. Ensure product consistency in quality, appearance, and taste.
14. Assist Outlet Managers in maintaining a high-quality operation in service and cleanliness.
15. Assist the Purchasing Manager in the cost-effective selection of raw products.
16. Liaise closely with the Purchase Manager in the event of price fluctuation of fresh products.
17. Continuously test new products on the market along with the Chef de Partie.
18. Conduct regular meetings with the Executive Chef and Executive Sous Chef.
19. Share with the Executive Chef / Executive Sous Chef the responsibility to maximize revenue and profits.
20. Ensure the accurate maintenance of food recipe data.
21. Identify market needs and trends in terms of food for both hotel guests and the local market.
22. Monitor and analyze the menus and products of competitors.
23. Ensure that Chef de Partie are fully aware of market trends and that products meet their requirements.
24. Plan and implement food promotion in conjunction with the Executive Chef / Executive Sous Chef and Director of F&B.
25. Assist in performance appraisals when necessary.
26. Identify training needs and plan training programs for the team.
27. Train and develop each Chef de Partie to operate independently and creatively within their own profit centers.
28. Plan and implement effective training programs for the kitchen and maintain discipline following hotel guidelines and local legislation.
29. Comply with hotel policies and procedures as well as federal legislation.
30. Establish rapport with guests maintaining good customer relationships.
31. Coordinate constantly with the purchasing department.
32. Maintain a good rapport and working relationship with ambassadors in the outlet of all other departments.
33. Conduct monthly ambassador meetings and provide summary to Executive Chef and Executive Sous Chef.
34. Attend all meetings and trainings as required by Management.
35. Prepare and participate in the Monthly Objective Review.
36. Respond to changes in the restaurant function as dictated by the hotel.
37. Assist in the implementation of various food safety and hygiene standards including HACCP and other Municipality regulations.
38. Work closely with the Hygiene Manager in implementing all hygiene and safety procedures.
39. Be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
40. Carry out any other reasonable duties as assigned by the Executive Chef and the Executive Sous Chef.

Qualifications:

Your experience and skills include:

• Previous leadership experience in the Culinary field required.
• Diploma Certification in a Culinary discipline preferred.
• Natural leader to keep the team engaged and focused.
• Organized with solid time management skills.
• Team player with a collaborative approach.
• Ability to coordinate a team, work well under a fast-paced & high-pressure environment, remain calm & courteous at all times, and prioritize guest needs.

Remote Work: No

Employment Type: Full-time