Chef De Partie - Porterhouse

• Take full responsibility for your designated kitchen section ensuring smooth daily operations high-quality food preparation and efficient service delivery in line with Sofitel standards and guest expectations.
• Supervise and mentor the Demi Chef de Partie and Commis Chefs guiding them in executing tasks according to hotel policies and culinary best practices.
• Collaborate closely with the Chef de Cuisine and Sous Chefs to maintain consistent food quality presentation and portioning as per restaurant standards.
• Oversee daily storeroom requisitions and stock management ensuring sufficient supplies are available during operations and implementing a strict FIFO (First In First Out) rotation system.
• Ensure the proper care maintenance and hygiene of all kitchen equipment and tools promptly reporting any issues or required repairs.
• Uphold and enforce food safety and sanitation standards ensuring compliance with HACCP guidelines and internal health and hygiene protocols.
• Participate in the creation and refinement of steakhouse menu items contributing creative ideas and techniques while respecting brand identity.
• Lead by example in maintaining a clean organized and disciplined kitchen environment.
• Monitor and minimize food waste and cost contributing to overall profitability and sustainability goals.

Qualifications :

• Proven experience in a similar role preferably within a high-end steakhouse or fine-dining environment.
• Strong knowledge of meat cuts grilling techniques and modern plating styles.
• Solid leadership and communication skills with a team-oriented mindset.
• Strong understanding of kitchen operations food hygiene and safety regulations.
• Ability to work under pressure and maintain high standards at all times.
• Culinary diploma or equivalent professional training is preferred.

Remote Work :

No

Employment Type :

Full-time