Job Description

Roles & Responsibilities

Job Description

Ensuring quality consistency in the preparing, cooking and serving of all food according to hotel recipes and standards
Complete daily checks of all mis en place in accordance with quality standards
Continually strive to improve food preparation and presentation
Maintaining current knowledge of all menu items, daily specials and promotions
Maintaining proper rotation of product in all chillers to minimize wastage/spoilage
Assisting with intake and storage of deliveries
Ensuring all kitchen Colleagues are aware of standards and expectations
Actively participate in daily shift briefings; share ideas, opinions and suggestions
Communicating daily with colleagues regarding guest feedback
Consistently improving knowledge and skills by assisting senior chefs
Assisting with training and mentoring junior chefs
Maintaining superior hygiene, health and safety standards. Includes ensuring the cleanliness and maintenance of all work areas, utensils, and equipment
Following kitchen policies, procedures and service standards and all safety and sanitation policies when handling food and beverage
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
Other duties as assigned

Qualifications

Diploma or Certification from a recognized culinary school required
2 years Culinary experience in all areas of a luxury hotel kitchen
Excellent customer service, team, interpersonal, communication, multi-tasking, organization and problem solving skills
Be accountable, reliable, energetic, creative and flexible
Able to work efficiently and cohesively within a team, under pressure in a fast paced, multi-cultural environment
Basic computer skills with a working knowledge MS Office an asset

Demi Chef De Partie SOFITEL

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