Chef De Cuisine
Job description
Job Responsibilities
- Ensure that the kitchen runs at an acceptable food cost.
- Work with the Executive Sous Chef in setting each outlet menu and recipes for each meal period to ensure accuracy.
- Ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
- Prepare and update the relevant section of the Departmental Operations Manuals.
- Monitor food standards in collaboration with the Executive Sous Chef according to their respective outlet.
- Work with Chef de Partie to take corrective action where appropriate.
- Coordinate with the Stewarding regarding the requirements for the Kitchens.
- Be an example of the Sofitel Values Brand Standards and a champion of appearance and hygiene guidelines.
- Implement guidelines, policies, and procedures for those operating departments according to Sofitel Guidelines & Standards.
- Apply the Sofitel Food & Beverage rituals.
- Keep the Chef de Partie up to date with seasonally available meats, fish, and produce on the local market.
- Assist in the development of product specifications for all menus.
- Encourage Chef de Partie to be innovative and creative.
- Ensure product consistency in quality, appearance, and taste.
- Assist Outlet Managers in maintaining a high-quality operation in service and cleanliness.
- Assist the Purchasing Manager in the cost-effective selection of raw products.
- Liaise closely with the Purchasing Manager in the event of price fluctuation of fresh products.
- Continuously test along with the Chef de Partie new products on the market.
- Conduct regular meetings with the Executive Chef and Executive Sous Chef.
- Share with the Executive Chef / Executive Sous Chef the responsibility to maximize revenue and profits.
- Ensure the accurate maintenance of food recipe data.
- Identify market needs and trends in terms of food for both hotel guests and the local market.
- Monitor and analyze the menus and products of competitors.
- Ensure that Chef de Partie are fully aware of market trends and that products meet their requirements.
- Plan and implement in conjunction with the Executive Chef / Executive Sous Chef and Director of F&B food promotions.
- Assist in performance appraisals when necessary.
- Identify training needs and plan training programs for the team.
- Train and develop each Chef de Partie so that they are able to operate independently and creatively within their own profit centers.
- Plan and implement effective training programs for the kitchen and consistently maintain discipline following hotel guidelines and local legislation.
- Comply with the hotel policies and procedures as well as federal legislation.
- Establish a rapport with guests, maintaining good customer relationships.
- Coordinate constantly with the purchasing department.
- Maintain a good rapport and working relationship with ambassadors in the outlet of all other departments.
- Conduct monthly ambassador meetings and provide a summary to the Executive Chef and Executive Sous Chef.
- Attend all meetings and trainings as required by the Management.
- Prepare and participate in the Monthly Objective Review.
- Respond to the changes in the restaurant function as dictated by the hotel.
- Assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
- Work closely with the Hygiene Manager in implementing all hygiene and safety procedures.
- Be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
- Carry out any other reasonable duties as assigned by the Executive Chef and the Executive Sous Chef.
Remote Work: No
Employment Type: Full-time