A career that lets your passion shine:
Prepare and present menu items with precision, creativity and consistency, maintaining the high culinary standards of Sofitel.
Assist with daily mise en place, ensuring ingredients and kitchen sections are prepared and ready for efficient service.
Maintain exceptional food presentation, portion control and quality while working within specified cost margins.
Work efficiently during busy service periods, maintaining composure, attention to detail and high standards under pressure.
Follow stock rotation procedures, including First In, First Out (FIFO), and contribute to effective stock control and waste reduction.
Maintain clean, sanitised and organised kitchen workspaces in accordance with HACCP principles and food safety requirements.
Collaborate with the Executive Chef, Sous Chefs, Chef de Parties and wider Food & Beverage team to deliver a seamless dining experience.
Support apprentices and junior team members by demonstrating professionalism, teamwork and a positive approach to kitchen operations.
Participate in team briefings, training sessions and ongoing development to strengthen culinary skills and knowledge.
Follow hotel policies, workplace health and safety requirements and food safety procedures, reporting hazards or equipment issues promptly.
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