Restaurant Head Chef

Job description

Key tasks

As Restaurant Head Chef, you will manage the culinary operational execution and the development of the menus for The Balcon lunch, dinner and brunch, In-Room Dining and St James Bar food menus, will oversee the operational execution of The Balcon breakfast, and Afternoon tea providing input when required.

You will ensure that the highest standards are maintained for the Kitchen. You will be responsible for all food costings regarding The Balcon, In-Room Dining and St James Bar food menu, recruitment for the main kitchen, Ambassador training and development and adhering to all Health & Safety practices.

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.

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Desired profile

Skills

Level of Education Others
Areas of study Other
Professional experiences 3 to 5 years
Languages essential English