Chef de Cuisine SOFITEL

1. Job Purpose

The Chef de Cuisine is responsible for leading and managing all culinary operations of the Mediterranean restaurant, ensuring the highest standards of cuisine quality, creativity, and presentation that reflect the Sofitel Art de Vivre and the authentic Mediterranean spirit. The role combines operational excellence, team leadership, and a strong focus on guest satisfaction, cost control, and innovation.

2. Key Responsibilities

A. Culinary Operations

• Supervise and coordinate all kitchen activities related to the Mediterranean restaurant, including mise en place, service, and cleaning.

• Ensure the consistent delivery of exceptional dishes that respect Mediterranean authenticity and Sofitel s luxury standards.

• Develop, test, and regularly update the restaurant s menu in collaboration with the Executive Chef, integrating seasonal and local products.

• Maintain strict hygiene, food safety, and sanitation standards in compliance with HACCP and Accor guidelines.

• Control portioning, presentation, and quality of dishes served.

• Monitor stock levels and ensure efficient use of ingredients to minimize waste.

B. Team Leadership

• Supervise, train, and motivate the culinary team assigned to the restaurant (Chefs de Partie, Commis, Stewards).

• Conduct regular briefings and on-the-job training sessions to ensure skill development and consistency.

• Foster a culture of creativity, discipline, and collaboration in line with Sofitel values.

• Participate in recruitment, performance evaluation, and career development of kitchen staff.

C. Financial & Administrative Management

• Collaborate with the Executive Chef and F&B Cost Controller to prepare budgets, control food costs, and optimize profitability.

• Ensure accurate daily requisitions, inventories, and consumption reports.

• Monitor maintenance and care of kitchen equipment and coordinate preventive maintenance with Engineering.

D. Guest Experience & Brand Standards

• Maintain an active presence during service, interacting with guests to ensure satisfaction and gather feedback.

• Work closely with the Restaurant Manager and Service team to ensure smooth communication and guest flow.

• Ensure full compliance with Sofitel culinary identity and presentation standards.

• Contribute to the development of special events, themed dinners, and promotions that enhance the restaurant s visibility and revenue.

3. Skills & Competencies

Technical Skills:

• Mastery of Mediterranean cuisine (French, Italian, Spanish, Moroccan influences).

• Strong knowledge of modern culinary trends and plating techniques.

• Excellent knowledge of food hygiene, HACCP, and kitchen safety standards.

• Computer literacy (MS Office, POS, inventory systems).

Behavioral Competencies:

• Passion for gastronomy and creativity.

• Leadership and team spirit.

• Strong organizational and time management skills.

• Attention to detail and commitment to excellence.

• Ability to work under pressure and maintain composure.

• Guest-oriented with excellent interpersonal communication skills.

4. Education & Experience

• Diploma or degree in Culinary Arts or Hotel Management from a recognized institution.

• Minimum 5 years of experience as Sous Chef or 2 3 years as Chef de Cuisine in an upscale or 5-star Mediterranean restaurant.

• Previous experience in an international luxury hotel or resort (preferably Accor / Sofitel) is an advantage.

• Fluency in French and English required; knowledge of Arabic is an asset.