Responsible for creating menus, designing corresponding recipes and overseeing the preparation of those recipes.
Manage all kitchen ambassadors, including chefs, cooks and stewarding.
Track the kitchen鈥檚 inventory, place orders, monitor equipment maintenance and condition and ensure that a kitchen operates alongside state and federal health and safety codes.
Responsible for the follow up of the consistent implementation of standard food preparation and presentation established for the outlets and banquet.
Responsible for tasting and modifying recipes for the menu.
Responsible for tasting batches of food as they are prepared to ensure their quality.
Conduct immediate inspection and corrective action should there be any complaints on food quality or presentation in the outlet or banquets and reports incident to the Executive Chef.
Accomplish requisition for food and operating supplies for his/ her section & department.
Attend daily meetings with Director of Culinary and ensure that relevant information is relayed on to department teams.
Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen.
Responsible for creating new innovative dishes.
Hands on supervision of the restaurant.
Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as purveying consistent, quality and value for money cuisine.
Ensure food standards, preparation, presentation and cooking techniques are maintained at a quality.
Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way.
Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen team to meet Health & Safety regulations and food preparation guidelines.
Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
Work closely with the Food and Beverage Department / Supervisors and the Sales and Conference team to meet food and beverage operational objectives.
Co-ordination of the stewarding team to meet the kitchen鈥檚 requirements.
Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
Strive to implement the Sofitel Vision and demonstrate active use of Sofitel Values.