Chef de Partie

Supervise and coordinate all operational aspects of the Restaurant and In-Room Dining kitchen, working closely with the Head Chef and Sous Chef, and covering in their absence when required.  Ensure all team members follow departmental and hotel policies, procedures, and Sofitel standards, including HACCP requirements, to maintain high levels of cleanliness, organisation, and food safety.  Assist in menu preparation and planning (à la carte, banquets, afternoon teas, amenities), ensuring adequate supplies for service and maintaining high presentation standards within cost margins.  Monitor stock levels, enforce strict stock rotation, minimise waste, and implement effective stock control procedures.  Prepare and present dishes with variety, creativity, and flair, while maintaining consistency and quality.  Delegate tasks and support team members, including apprentices, to ensure efficient workflow and service standards are met.  Liaise with team members regarding menu availability, updates, and any changes in service requirements.  Maintain all kitchen equipment, service areas, and workstations in a clean and organised state; report any maintenance or operational issues promptly.  Contribute to the development and implementation of new procedures, menu ideas, and service improvements.