Demi Chef De Partie

Our Ambassador will:

• To assist the Jr. Sous Chef Chef De Cuisine and Executive Chef and where necessary operate a section of kitchen and ensure that food standards preparation presentation and cooking techniques are carried out according to established recipes / standards.
• To organize an assigned section and ensure it runs efficiently and productively.
• Be familiar with the other kitchen sections promoting flexibility and productivity.
• Ensure all food produced is in line with kitchen recipes and standards.
• Prepare and cook all food orders with a sense of urgency.
• Check all food is stored and handled as per current food health and hygiene regulations.
• Ensure that work area equipment and section is kept clean at all times in accordance with current health and hygiene regulations.
• Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.
• Monitoring quality of dishes at all stages of preparation and presentation
• Discussing food preparation issues with Managers and kitchen and waiting staff
• Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.

• Minimum two (2) years commercial cookery experience in a similar role preferably including 5 star experience.
• Holds a Level 5 Diploma in Professional Cookery.
• Has the aptitude and willingness to undertake further development with Sofitel.
• Physically fit and able to stand for the duration of a shift (8 hours).
• Organise time and work efficiently.
• Willingness to work weekends and public holidays due to the business needs
• Projects professional image at all times through personal presentation / interpersonal skills. Effective numeracy verbal and written communication skills.
• Desire and ability to train and develop staff.
• Appreciates and maintains an effective outlet for stress.
• Initiates contacts and establishes rapport easily.