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 compliance with HACCP guidelines and internal h...
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