Set up, prepare and run an assigned section of the breakfast kitchen, ensuring Sofitel’s quality and presentation standards are consistently metPrepare and replenish hot and cold buffet items, à la carte dishes and in-room dining breakfast orders in a timely mannerEnsure mise en place is completed accurately and efficiently ahead of each serviceMaintain strict food safety, HACCP and hygiene standards across all preparation and service areasMonitor stock levels, minimise wastage and communicate ordering requirements to the Sous ChefSupport the training and development of Commis Chefs and Kitchen Hands within the sectionWork collaboratively with the wider kitchen and front-of-house teams to ensure a seamless breakfast serviceMaintain a safe, clean and well-organised kitchen environment at all times
