Chef de Cuisine

MAIN DUTIES:

Administration

• Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
• To prepare and update the relevant section of the Departmental Operations Manuals.
• Comply with the hotel policies and procedures as well as federal legislation.
• To work effectively with purchase and stewarding department for smooth and professional operation
• To work with the Executive Sous Chef in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
• To monitor and analyze the menus and product of competitors.
• To co-ordinate with the Stewarding in regards to the requirements for the Kitchens.
• To assist in the development of product specifications for all menus.
• To ensure that product consistency in quality, appearance and taste.
• To assist Outlet Managers in maintaining a high quality operation in service and cleanliness.
• To work closely with the Purchase Manager in the event of price fluctuation of fresh products, selecting raw material, quality control, seasonal products and new suppliers.
• To conduct meetings with the Executive Chef / Sous Chef and Director of Food and Beverage and the Outlet Management teams.
• Liaises with Engineering to ensure prompt and efficient repair and maintenance.
• To identify market needs and trends in terms of food for both hotel guests and the local market.
• To assist in performance appraisals when necessary.
• To maintain a good rapport and working relationship with employees in outlet of all other departments.
• To conduct monthly employee meetings and provide summary to Executive Chef and Director of Food and Beverage.
• To attend all meetings and trainings as required by the Management.
• To prepare and participate in the Monthly Objective Review.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• To work closely with the Hygiene Officer in implementing all hygiene and safety procedures.

Financial and Revenue Responsibilities

• To work closely with the outlet managers to ensure financial results are meet
• To ensure that each kitchen runs at an acceptable food cost.
• To ensure that employee productivity is maximized and payroll costs minimized.
• To share with the Executive Chef / Sous Chef the responsibility to maximize revenue and profitsTraining and Human Resources
• To identify training needs and plan training programs for the employees.
• To conduct training for employees in accordance to the Annual Training Plan in order that employees have the necessary skills to perform their duties.
• To train and develop each Chef so that they are able to operate independently and creatively.
• To plan and implement effective training programs for the kitchen and consistently maintain discipline following hotel guidelines and local legislation.
• To develop departmental trainers and assign training responsibilities.
• To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
• Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimisation.
• Treat complaints of harassment and discrimination promptly and confidentially.
• Treat customers and colleagues from all cultural groups with respect and sensitivity.
• Identify and deal with issues which may cause cross cultural conflict or misunderstanding.

Guest Service Responsibilities

• To establish a rapport with guests maintaining good customer relationship and personalized service.
• To monitor food standards in collaboration with the Executive Sous Chef according to their respective outlet.
• Never compromise in quality and always offer best products and preparations to the customers