KEY RESPONSIBILITIES:
•Support and collaborate with the team to produce lavish buffets and elaborate menus in Conference and Events
•Assist the team in demonstrating flair to brainstorm and create new items for our guests
•Ability to interpret event orders and deliver based on the clients needs
•Assist with training Commis Chefs and apprentices to desired standard this includes full working knowledge of the section and department.
•Actively promote and participate in teamwork and positive communication with the kitchen and other departments
•Cultivate a positive work environment where learning and personal development is celebrated
•Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Sofitel Brand Standards guidelines
•Ensure highest level of hygiene is practised to meet Health & Safety regulations and HACCP food preparation guidelines
•Ensuring food safety logs and requirements are met at all times
•Work with and coordinate the work of Apprentice Chefs in the preparation and production of food as required.
•Ensure strict stock rotation and minimum wastage, whereby you will be responsible for implementing and maintaining stock control procedures.
•Ensure all equipment is maintained, serviced and cleaned.