Chef de Cuisine (Asian)

Job Description:

• Responsible for creating menus, designing corresponding recipes and overseeing the preparation of those recipes.
• Manage all kitchen ambassadors, including chefs, cooks and stewarding.
• Track the kitchen’s inventory, place orders, monitor equipment maintenance and condition and ensure that a kitchen operates alongside state and federal health and safety codes.
• Responsible for the follow up of the consistent implementation of standard food preparation and presentation established for the outlets and banquet.
• Responsible for tasting and modifying recipes for the menu.
• Responsible for tasting batches of food as they are prepared to ensure their quality.
• Conduct immediate inspection and corrective action should there be any complaints on food quality or presentation in the outlet or banquets and reports incident to the Executive Chef.
• Accomplish requisition for food and operating supplies for his/ her section & department.
• Attend daily meetings with Director of Culinary and ensure that relevant information is relayed on to department teams.
• Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen.
• Responsible for creating new innovative dishes.
• Hands on supervision of the restaurant.
• Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as purveying consistent, quality and value for money cuisine.
• Ensure food standards, preparation, presentation and cooking techniques are maintained at a quality.
• Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way.
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen team to meet Health & Safety regulations and food preparation guidelines.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Work closely with the Food and Beverage Department / Supervisors and the Sales and Conference team to meet food and beverage operational objectives.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
• Strive to implement the Sofitel Vision and demonstrate active use of Sofitel Values.

Job Requirements:

• Previous experience at a Senior Chef level, minimum two years in a fine dining & a la carte commercial kitchen environment, preferably 5 star luxury market.

• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors.