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– To ensure that the kitchen runs at an acceptable food cost.
– To ensure that ambassador productivity is maximized and payroll costs minimized.
– To work with the Executive Sous Chef in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
– To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
– To prepare and update the relevant section of the Departmental Operations Manuals.
– To monitor food standards in collaboration with the Executive Sous Chef according to their respective outlet.
– To work with Chefs de Partie to take corrective action where appropriate.
– To co-ordinate with the Stewarding in regards to the requirements for the Kitchens.
– Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
– Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
– Must apply the Sofitel Food & Beverage rituals.
– To keep the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market.
– To assist in the development of product specifications for all menus.
– To encourage Chefs de Partie to be innovative and creative.
– 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 assist the Purchasing Manager in the cost-effective selection of raw products.
– To liaise closely with the Purchase Manager in the event of price fluctuation of fresh products.
– To continuously test, along with the Chefs de partie, new products on the market.
– To conduct regular meetings with the Executive Chef and Executive Sous Chef.
– To share with the Executive Chef / Executive Sous Chef the responsibility to maximize revenue and profits.
– To ensure the accurate maintenance of food recipe data.
– 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 monitor and analyze the menus and product of competitors.