Set up, prepare and run an assigned section of the breakfast kitchen, ensuring Sofitel’s quality and presentation standards are consistently met
Prepare and replenish hot and cold buffet items, à la carte dishes and in-room dining breakfast orders in a timely manner
Ensure mise en place is completed accurately and efficiently ahead of each service
Maintain strict food safety, HACCP and hygiene standards across all preparation and service areas
Monitor stock levels, minimise wastage and communicate ordering requirements to the Sous Chef
Support the training and development of Commis Chefs and Kitchen Hands within the section
Work collaboratively with the wider kitchen and front-of-house teams to ensure a seamless breakfast service
Maintain a safe, clean and well-organised kitchen environment at all times
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