Chef De Cuisine

Job description

Company Description

Sofitel Al Hamra Beach Resort

Job Description

·  To ensure that the kitchen runs at an acceptable food cost.
·  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 Chef 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 Chef 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 Chef 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 Chef 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.
·  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.
·  To ensure that Chef de Partie are fully aware of market trends and that product meet their requirements.
·  To plan and implement in conjunction with the Executive Chef / Executive Sous Chef and Director of F&B, Food promotion.
·  To assist in performance appraisals when necessary.
·  To identify training needs and plan training programs for the team.
·  To train and develop each Chef de Partie so that they are able to operate independently and creatively within their own profit centers.
·  To 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.
·  To establish a rapport with guests maintaining good customer relationship.
·  To co-ordinate constantly with the purchasing department.
·  To maintain a good rapport and working relationship with ambassadors in outlet of all other departments.
·  To conduct monthly ambassador meetings and provide summary to Executive Chef and Executive Sous Chef.
·  To attend all meetings and trainings as required by the Management.
·  To prepare and participate in the Monthly Objective Review.
·  To respond to the changes in the restaurant function as dictated by the hotel.
·  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 Manager in implementing all hygiene and safety procedures.
·  To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
·  To carry out any other reasonable duties as assigned by the Executive Chef and the Executive Sous Chef.