The Position
In charge of preparing dishes in accordance with our Sofitel Brand Standard and based on operational requirement. Ensure that the operation will run smoothly throughout your shift and for the next shift to come. Promotes the work culture and the company’s core values.
Key Roles & Responsibilities
- To report in duty with punctuality with the uniform provided by the company.
- Supervise your area and your team with accordance to Sofitel Brand and core values.
- Maintain HACCP documentation and Chefs eye data recordings are in place and ensure nothing is missed.
- Organize together with your team regarding mis-en-place production and its service.
- Follow your Jr Sous Chef/ Sous Chef instructions and execute them as required.
- Together with your Commis/ Demi Chef, write daily requisition of the dry store, food and kitchen transfers on the appropriate forms for the approval of the Sous Chef/ Chef de Cuisine to maintain monthly Food Cost.
- Maintain good work ethics in accordance with Accor Values.
- Communicate positively with colleagues and superiors to ensure effective teamwork and high morale.
- Work in accordance with Jr Sous Chef/ Sous Chef requirements for quantity, quality, and portion size as specified in the recipe index.
- Ensure daily checklist have been completed and met regarding mise-en-place and HACCP related area.
- Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef.
- Report any problems regarding failure of machinery and small equipment to the Culinary Admin, Sous Chef or Chief Steward and to follow up and ensure the necessary work has been carried out.
- Check the main information board for any events or other information regarding the organization.
- Keep the section clean and safe with accordance to HACCP rules and DM.
- Ensure handover are well shared for the next shift.
- Ensure your team members are practicing Food Safety and Personal hygiene.
- Incident in your kitchen should be reported properly through your Superiors in detailed.
- Assist the Sous Chef/Chef de cuisine in composing new recipes and menu ideas.
- Responsible on training your teams requirement and new colleagues via Sofitel Brand and Accor values.
Qualifications & Requirements
- Effective communication skills: verbal & written in English language.
- Able to collaborate with an organization whose head of department has applied its vision and mission.
- A team player.
- Strong leadership, training and motivational skills.
- Strong organizational skills and ability to work in stressful fast paced environment.
Experience
- With a minimum of four years' experience in a comparable kitchen setup
- Knowledgeable on HACCP
- Certified PIC is an advantage
