Job Description

Roles & Responsibilities

MAIN DUTIES:

Administration

Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
To prepare and update the relevant section of the Departmental Operations Manuals.
Comply with the hotel policies and procedures as well as federal legislation.
To work effectively with purchase and stewarding department for smooth and professional operation
To work with the Executive Sous Chef in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
To monitor and analyze the menus and product of competitors.
To co-ordinate with the Stewarding in regards to the requirements for the Kitchens.
To assist in the development of product specifications for all menus.
To ensure that product consistency in quality, appearance and taste.
To assist Outlet Managers in maintaining a high quality operation in service and cleanliness.
To work closely with the Purchase Manager in the event of price fluctuation of fresh products, selecting raw material, quality control, seasonal products and new suppliers.
To conduct meetings with the Executive Chef / Sous Chef and Director of Food and Beverage and the Outlet Management teams.
Liaises with Engineering to ensure prompt and efficient repair and maintenance.
To identify market needs and trends in terms of food for both hotel guests and the local market.
To assist in performance appraisals when necessary.
To maintain a good rapport and working relationship with employees in outlet of all other departments.
To conduct monthly employee meetings and provide summary to Executive Chef and Director of Food and Beverage.
To attend all meetings and trainings as required by the Management.
To prepare and participate in the Monthly Objective Review.
To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
To work closely with the Hygiene Officer in implementing all hygiene and safety procedures.

Financial and Revenue Responsibilities

To work closely with the outlet managers to ensure financial results are meet
To ensure that each kitchen runs at an acceptable food cost.
To ensure that employee productivity is maximized and payroll costs minimized.
To share with the Executive Chef / Sous Chef the responsibility to maximize revenue and profitsTraining and Human Resources
To identify training needs and plan training programs for the employees.
To conduct training for employees in accordance to the Annual Training Plan in order that employees have the necessary skills to perform their duties.
To train and develop each Chef so that they are able to operate independently and creatively.
To plan and implement effective training programs for the kitchen and consistently maintain discipline following hotel guidelines and local legislation.
To develop departmental trainers and assign training responsibilities.
To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimisation.
Treat complaints of harassment and discrimination promptly and confidentially.
Treat customers and colleagues from all cultural groups with respect and sensitivity.
Identify and deal with issues which may cause cross cultural conflict or misunderstanding.

Guest Service Responsibilities

To establish a rapport with guests maintaining good customer relationship and personalized service.
To monitor food standards in collaboration with the Executive Sous Chef according to their respective outlet.
Never compromise in quality and always offer best products and preparations to the customers

Chef de Cuisine ACCOR

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