• Responsible for the direction and coordination of all food preparation and presentation functions carried out in all the kitchens.
• Confers with Director of Food & Beverage to design daily restaurant menus based on available food, cost, season and estimated business.
• Ensures that all kitchen equipment is in good working order and ensures it is regularly maintained.
• Advises Management on replacement of kitchen equipment, fixtures and fittings.
• Ensures that all food preparation and presentation and kitchen sanitation practices meet with hotel standards and local legislations.
• Introduces new cooking methods and recipes in conjunction with the Director of Food & Beverage and General Manager.
• Ensure that all the brigade follow the HACCP regulations and monitor regulations in collaboration with the hygiene Manager.
• Monitors the training and development of the kitchen team.
• To coach each Chef de Cuisine so that they are able to operate independently and creatively within their own profit centers.
• To plan and implement effective training programs for the kitchen and consistently maintain discipline following hotel guidelines and local legislation.
• To identify and develop young talents within the organization for future potential growth within the group
• Liaises with the Banqueting Manager to ensure that day-to-day banquet requirements are met.
• Controls the food cost to budgeted standards, effective menu planning, portion control and minimization of wastage.
• Prepares daily market list of perishable goods.
• Conduct once a month market survey with Purchasing Manager.
• To assist the Purchasing Manager in the cost-effective selection of raw products.
• To ensure that each kitchen runs at an acceptable food cost.
• To monitor all kitchen-related costs and recommend changes to each of the outlet chefs where appropriate.
• To identify market-needs and trends in terms of food and the local market.
• Introduce new creative ideas for buffet operation and Banquet.
• To assist in the development of product specifications for all menus.
• Attend all meetings as required by Management.
• To co-ordinate the Stewarding requirements of the Kitchens.
• Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
• Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
• To establish a rapport with guests maintaining good customer relationship.
• To conduct meetings with the Director of Food and Beverage and the Outlet Management teams.
• To plan and implement in conjunction with each Outlet Manager and Chef de Cuisine effective food promotion.
• Complies with hotel policies and procedures as well as federal legislation.
• To attend all meetings as required by Executive Management.
• To prepare and participate in the Monthly Objective Review.
• To respond to changes in the restaurant function as dictated by the hotel.

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