Executive Chef
il y a 2 jours
- Direct and coordinate the preparation, presentation, and food safety functions in our kitchens.
- Work closely with the Director of Food & Beverage to design daily menus based on food availability, cost, season, and business forecasts.
- Ensure all kitchen equipment is in good working order and maintain it regularly.
- Advises management on kitchen equipment replacement and maintenance.
- Ensure food preparation, presentation, and kitchen sanitation meet hotel standards and local regulations.
- Introduce new cooking methods and recipes in collaboration with the Director of Food & Beverage and General Manager.
- Monitor HACCP regulations and ensure the brigade follows them.
- Monitor kitchen team training and development.
- Coach each Chef de Cuisine to operate independently and creatively within their profit centers.
- Plan and implement effective training programs for the kitchen and maintain discipline according to hotel guidelines.
- Identify and develop young talents for future growth within the group.
- Liaise with the Banqueting Manager to meet daily banquet requirements.
- Control food costs to budgeted standards through effective menu planning, portion control, and waste minimization.
- Prepare daily market lists of perishable goods.
- Conduct monthly market surveys with the Purchasing Manager.
- Assist the Purchasing Manager in selecting raw products cost-effectively.
- Ensure each kitchen operates at an acceptable food cost.
- Monitor all kitchen-related costs and recommend changes to outlet chefs.
- Identify market needs and trends in food and the local market.
- Introduce new creative ideas for buffet operations and banquets.
- Assist in developing product specifications for all menus.
- Attend meetings as required by management.
- Coordinate Stewarding requirements in the kitchens.
- Maintain the Sofitel Values, Brand Standards, and appearance and hygiene guidelines.
- Implement guidelines, policies, and procedures for operating departments according to Sofitel guidelines and standards.
- Establish a rapport with guests and maintain good customer relationships.
- Conduct meetings with the Director of Food and Beverage and outlet management teams.
- Plan and implement effective food promotions with outlet managers and Chef de Cuisine.
- Comply with hotel policies, procedures, and federal legislation.
- Attend meetings as required by Executive Management.
- Prepare and participate in the Monthly Objective Review.
- Respond to changes in the restaurant function as dictated by the hotel.
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