Chef de Cuisine - Angelina

Job description

Key tasks

- Oversee and direct all aspects of Angelina Kitchen operation, Banquets and assist other kitchens to run their section efficiently if needed
- Supervise the function of all Angelina Kitchen employees, facilities 
- Be responsible for the preparation of menus in your respective outlet under the direct supervision of the Executive Chef / Exec Sous
- Assist or execute inspections of physical aspect of the food preparation areas.
- Control and analyze on an on-going basis the local requirements, market needs, competition, trends, potential costs, availability of food products.
- Drive innovation, inspiration, quality, presentation and taste of all offerings
- Inspect perishable food items received for quality control, when requested by Executive Chef
- Interact with individuals outside the hotel including but not limited to, clients, suppliers, government officials, competitors and other members of the local community, when requested to do by Executive Chef / Exec sous
- Develop formal training plans and conduct on the job training sessions for kitchen employees.
- Coordinate functions and activities with other Food & Beverage Departments
- Report directly to the Executive Chef / Exec Sous

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.

Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English (Primary tongue)

Essential and optional requirements

NOTE : SINGLE PACKAGE

·  Access
·  Excel
·  Word
·  HACCP
·  Opéra