MAIN DUTIES:
Performs food preparation as instructed by the Chef de cuine or Sous Chef in a professional way to ensure quality
and consistency, is fully responsible for his assigned section, when
sous chef is absent.
RESPONSIBILITIES AND MEANS
Supply enough mise-en-place and ensure smooth operation.
Assist Sous Chef to run his kitchen efficiently.
Delegates work to his subordinates and ensure that his orders are carried out to hotel standards.
Checks fridges and area thoroughly to avoid spoilage.
Controls quality and quantity of incoming goods
Cost controls
FSMS standards and procedures
ADMINISTRATIVE RESPONSIBILITIES
Ensure that
production is done according to standard recipes at all time.
Prepare food requisition storeroom.
Check punctuality of all staff assigned to him.
FSMS records
TECHNICAL RESPONSIBILITIES
Operate all utensils and machinery in his assigned section.
Teach his subordinates continuously in order to upgrade quality and production in a professional way.
Responsible for minimum waste, spoilage.
COMMERCIAL RESPONSIBILITIES
Delegates work to his subordinates in order to run uninterrupted.
Checks preparation and work done to ensure quality.
HUMAN RESPONSIBILITIES
Establishes and maintains good relationships in his section.
Follows hotel policies at all times.
Keeps good relationships with all staff at all times.
Performs any other duties as assigned by superiors
Miscellaneous
• Replace Sous Chef when requested.
• All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.
• All ambassadors may be assigned to other duties in the hotel as and when required by business levels.
GENERAL DUTIES:
Health and Safety
• Ensure that all potential and real Hazards are reported immediately and rectified
• Be fully conversant with all departmental Fire, Emergency and Bomb procedures
• Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees
• Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc.
• Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others
To be fully conversant with:
• Hotel fire procedures
• Hotel security procedures
• Hotel Health and Safety policy and procedures
• Hotel Facilities and attractions
• Hotel standards of operation and departmental procedures
• Sofitel Keys of Luxury and Appearance guidelines
• Sofitel "BE Magnifique" vision and its corresponding strategies
• Methods of accepted payment of the company
• Short and long term company marketing promotions
