English (Primary tongue)
Essential and optional requirements
Oversee and direct all aspects of Le Beaulieu Kitchen operation, La Terrasse du Metropole, Room Service, Banquets, Club Bar and assist other kitchens to run their section efficiently
Supervise the function of all Le Beaulieu Kitchen employees, facilities
Be responsible for the preparation of menus in your respective outlets under the direct supervision of the Executive Chef.
Assist or execute inspections of physical aspect of the food preparation areas.
Control and analyze on an on-going basis the local requirements, market needs, competition, trends, potential costs, availability of food products.
Inspect perishable food items received for quality control, when requested by Executive Chef
Interact with individuals outside the hotel including but not limited to, clients, suppliers, government officials, competitors and other members of the local community, when requested to do by Executive Chef
Develop formal training plans and conduct on the job training sessions for kitchen employees.
Coordinate functions and activities with other Food & Beverage Departments
Report directly to the Executive Chef
Sofitel and its Ambassadors
The Sofitel brand is based on three core values guaranteed by each employee every day :
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.
Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service.
By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.