Chef De Cuisine

- 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 coordinate 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.