Job Responsibilities:
- Lead and manage the kitchen ambassadors, facilities, food costs and contribute to the maximization of the overall food and beverage department profit.
- Oversee food preparation, production and to develop new and innovative food products as well as good quality food to meet market and customers’ expectations;
- Ensure high food quality standards, preparation, presentation and cooking techniques are consistent;
- Management of food costs within budget guidelines;
- Strict compliance to Health and Safety regulation requirements.
- Ensuring appropriate hiring, training, motivating, coaching, and developing of department’s team members.
- Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as a purveyor of consistent, quality and value for money cuisine.
- Respond to any changes in food styles and service trends as dictated by the market.
- Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level. Work with the kitchen teams and take corrective action where appropriate, and within company guidelines, if standards are not met.
- Ensure the highest possible standard of hygiene is practiced and maintained by the entire Food & Beverage Service team to meet Health & Safety regulations and HACCP food preparation guidelines.
- Ensure kitchen team complete all compliance trainings in line with the Accor Risk Management guidelines.
- Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
- Liaise with the Director of Food and Beverage the Conference Sales team, keeping the lines of communication open between the departments.
- Co-ordination of the stewarding team to meet the kitchen’s requirements.
- Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
- Work with hotel Marketing team to promote outlets and build awareness and profile.
- Strive to implement the Sofitel Vision and demonstrate active use of Sofitel Values.
- Any other reasonable request within your range of competence as required.
Position Requirements:
- Previous experience at a senior chef level, minimum five years in a fine dining & a la carte commercial kitchen environment, preferably in a 5 star luxury market.
- Demonstrate leadership and financial experience.
- Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
- Experienced in payroll planning, budget and food cost control.
- Ability to develop and maintain relationship skills with suppliers and internal departments.
- Excellent understanding of food safety standards and kitchen hygiene procedures.
- Possess strong leadership, communication, organization and relationship skills
- Excellent verbal & written communication skills, English essential
- Flexibility and problem solving skills
- Good computer skills, Microsoft office applications essential.
- Ability to work under pressure, pleasing personality, polite, courteous
