CHEF DE CUISINE SOFITEL

The Chef de Cuisine will oversee the planning, preparation, and execution of all culinary operations within their area of responsibility. You will play a key part in shaping and leading the team, enhancing guest experiences, and ensuring the highest standards of quality, safety, and creativity are met consistently. The Chef de Cuisine will report to the Executive Sous Chef and will be responsible for leading the culinary team in the outlet.

Responsibilities

• Oversee daily kitchen operations, ensuring consistency and excellence across all dishes and service periods.
• Play an integral role in the development and ongoing refinement of the restaurant s menu, collaborating with the Chefs on seasonal and creative updates.
• Provide effective leadership and mentorship to the kitchen brigade, conducting daily briefings and regular departmental meetings.
• Uphold the highest standards of hygiene, cleanliness, and food safety practices in line and company protocols.
• Supervise production to ensure portioning, taste, presentation, and quality are always in line with Sofitel s standards.
• Control food and labor costs through strategic planning, purchasing, and inventory management.
• Support innovation through new ideas for services, special events, and guest experiences.
• Ensure guest satisfaction by engaging with guests when necessary and accommodating special dietary requirements or preferences.
• Help drive the development of future culinary talent by identifying training needs and supporting career growth within the team.
• Provide input into kitchen-related capital expenditure and operational enhancements.