Job Description Key Responsibilities Supervise and execute daily operations within an assigned kitchen section, ensuring seamless and efficient service delivery Oversee comprehensive mise en place, guaranteeing readiness ahead of all event and function periods Prepare, cook and present high-quality dishes in line with standardised recipes and Sofitel brand standards Maintain strict quality control across portion sizes, taste and plating consistency Assist senior chefs in menu planning, development and the implementation of new dishes for events Uphold food hygiene, sanitation and HACCP standards across all workstations Support inventory management, including stock checks, ordering and FIFO rotation to minimise waste
