– 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 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.
– 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.
– To ensure that Chefs 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 ambassadors.
– To conduct training for ambassadors in accordance to the Annual Training Plan in order that ambassadors have the necessary skills to perform their duties.
– To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
– To develop departmental trainers and assign training responsibilities.
– 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.
– To supervise the ambassadors within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
– Comply with the hotel policies and procedures as well as federal legislation.
– To establish a rapport with guests maintaining good customer relationship.
– To coordinate 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 Officer 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.
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