Executive Chef

Job Description

- Must apply the Sofitel Food & Beverage rituals.- 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 ensure the accurate maintenance of food recipe data.- To monitor and analyze in collaboration with the Director of Food & Beverage, menus and products of competitive restaurants and other hotel banqueting departments.- To ensure that all Chefs de Cuisine and Chefs de Partie are fully aware of market needs and that their product meets their requirements.- 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 conduct monthly staff meetings and provide a summary to Food & Beverage Director- To attend all meetings as required by Executive Management.- To prepare and participate in the Monthly Objective Review.- To undertake reasonable tasks as assigned by the Food and Beverage Department.- To respond to changes in the restaurant function as dictated by the hotel.Other Duties:- To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.- Ensure you encourage them to maintain good relationships with their colleagues and all other departments.- To ensure that all employees report for duty punctually wearing the correct uniform/attire and name tag at all times and to ensure they maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.- To ensure that all employees provide a friendly, courteous and professional service at all times.- To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.- To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Hotel and Department Operations Manual.- To ensure that the Departments operational budget is strictly adhered to and that all costs are controlled and expenditure approved.- To ensure that you and all the employees read the hotels Employee Handbook and have an understanding of and adhere to the hotels rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.- To respond to any changes in the department as dictated by the needs of the industry, company or hotel and sharing your plan of action with your supervisor.- To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.- To ensure rosters are posted and timesheets submitted on time.- To ensure that all employees are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company / hotel policies and procedures.

Keyskills :

About Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making Feel Welcome resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.