Responsibilities

• Take full responsibility for your designated kitchen section ensuring smooth daily operations, high‑quality food preparation and efficient service delivery in line with Sofitel standards and guest expectations.
• Supervise and mentor the Demi Chef de Partie and Commis Chefs, guiding them in executing tasks according to hotel policies and culinary best practices.
• Collaborate closely with the Chef de Cuisine and Sous Chefs to maintain consistent food quality, presentation and portioning as per restaurant standards.
• Oversee daily storeroom requisitions and stock management ensuring sufficient supplies are available during operations and implementing a strict FIFO (First In First Out) rotation system.
• Ensure the proper care, maintenance and hygiene of all kitchen equipment and tools, promptly reporting any issues or required repairs.
• Uphold and enforce food safety and sanitation standards, ensuring compl...