- Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
- Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
- Embody the art of French hospitality through a “can do” attitude.
- Perform tasks within a timely manner.
- Keep all working areas clean and tidy and ensure no cross contamination.
- Assist other departments wherever necessary and maintain good working relationships.
- Assist the Chef de Partie, Junior Sous, Sous, Executive Sous and Executive Chef while working within the Kitchen.
- Organise and operate a section of kitchen and ensure it runs efficiently and productively.
- Knowledge of all basic cooking methods including preparation of meats, seafood, starch, fruits and vegetables, desserts.
- Preparing, cooking, and plating outlet or banquet menu items according to established recipes cards and Sofitel F&B Brand standards.
- Report maintenance, hygiene and hazard issues.
- Awareness departmental targets and strive to achieve them as part of the team.
- Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
- Ensure that all service and brand standards are met while on shift.
Benefits, Rewards, Motivations
- Industry benefits worldwide on accommodation, dining and lifestyle services.
- Access to daily discounted coffee and Ambassador dinning menu.
- A unique training platform to enhance your skills and knowledge.
