Chef de Cuisine - Banqueting SOFITEL

Company Description

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By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
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The Chef de Cuisine will be responsible for planning, preparing, and executing all culinary operations of the Main Kitchen & Banquet area. This role is crucial for shaping and leading the kitchen team, enhancing guest experiences, and ensuring the highest standards of quality, safety, and creativity are consistently met. The Chef de Cuisine will report to the Executive Chef and oversee the culinary team in the outlet.

• Oversee daily kitchen operations to ensure consistency and excellence across all dishes and service periods.
• Play a vital role in the development and ongoing refinement of the restaurant s menu, collaborating with chefs on seasonal and creative updates.
• Provide effective leadership and mentorship to the kitchen brigade by conducting daily briefings and regular departmental meetings.
• Maintain the highest standards of hygiene, cleanliness, and food safety in line with company protocols.
• Supervise production to ensure portioning, taste, presentation, and quality meet Sofitel s standards.
• Control food and labor costs through strategic planning, purchasing, and inventory management.
• Encourage innovation by generating new ideas for services, special events, and guest experiences.
• Ensure guest satisfaction by engaging with guests as needed and accommodating special dietary requirements or preferences.
• Contribute to the development of future culinary talent by identifying training needs and supporting career growth within the team.
• Provide input on kitchen-related capital expenditures and operational improvements.

• A minimum of 2 years of experience managing banquet division.
• Experience in menu development, cost control, and delivering exceptional dining experiences for guests.
• Strong knowledge of food safety and hygiene standards, including HACCP principles
• Excellent understanding of budgeting, forecasting, menu costing, and inventory management
• Demonstrated ability to train and develop culinary team members
• Outstanding organizational and time management skills