Job Description The Demi Chef in our In-Room Dining kitchen plays a key role in crafting refined, high-quality dishes for our guests, supporting seamless service through precise preparation, elegant presentation, and unwavering attention to detail, in line with the standards of a five-star hotel. Other duties include, but are not limited to: Assist the Chef de Partie, Junior Sous-Chef, Sous Chefs, Executive Sous-Chef, and Director of Culinary when needed. Organise and operate this section of the kitchen and ensure it runs efficiently and productively. Display knowledge of all basic cooking methods including preparation of meats, fish/ seafood, starch, fruits and vegetables, desserts. Prepare, cook, and plate outlet menu items according to established recipes cards and Sofitel Food and Beverage brand standards. Meeting and where possible exceeding customer and guest expectations, enabling the Food and Beverage operation of the hotel to be recognised as purveying consistent, quality and value for money cuisine. Ensuring food standards, preparation, presentation and cooking techniques meet Sofitel Brand Standard and are maintained at that level. Ensuring the highest possible standard of hygiene is practiced and maintain to meet Work Health & Safety regulations and HACCP food preparation guidelines. Accountable for the cleanliness and maintenance of all equipment, counter tops, and shelves. Ability to work different station in different kitchen (with and without supervision) Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
