Job Responsibility:
– Ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
– Responsible for in the daily requisitioning of all food goods.
– Be familiar with local requirements and sanitation regulations.
– Communication of food trends and market needs to ambassadors.
– Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
– Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
– To delight our guests and provide excellent service by preparing and serving food as dictated by the menu. Helping out wherever necessary to deliver a special requested product that will exceed our guest’s expectations.
– Monitor Kitchen maintenance and report any defects of operating equipment to the Chef de Cuisine.
– Set up work station with required mis en place, tools, equipment and supplies according to standards.
– Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
– Check production schedule and parstocks.
– Establish priority items for the day.
Job Requirements:
– Previous experience in a fine dining and commercial kitchen, preferably luxury environment.
– Has the aptitude and willingness to undertake further development with Sofitel.
– Physically fit and able to stand for the duration of a shift
– Organises time and work efficiently
– Willingness to work evenings, weekends and public holidays as part of the job role.
– Projects professional image at all times through personal presentation / interpersonal skills.
– Appreciates and maintains an effective outlet for stress.
– Effective verbal and written communication skills, English essential.