Hands on management of food service operations on a day to day basis across all kitchen outlets.Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognized as purveying consistent, quality and value for money cuisine.Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met.Strive continually for innovation, quality, value for money, and 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 brigade to meet Health & Safety regulations and HACCP food preparation guidelines.Ensure all direct reports are aware of Health & Safety and HACCP responsibilities.Assist the Executive Chef and Executive Sous Chef and Sous Chefs update Recipe Standards and develop new menus and concepts.Assist the Executive Chef and Executive Sous Chef and Sous Chefs develop, maintain and update operating procedures and systems.Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.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.Ensures the kitchen has a presence in operational meetings and committees.Ensure full knowledge and understanding of level of expectations expected of you by Kitchen management, Food and Beverage management, Hotel Management and the BusinessPromote a positive can-do attitude within the team.Be adaptable to the changing demands and expectations of the business.Any other duties assigned by your manager.
