Job Description 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 Chef, Sous Chefs, Executive Sous Chef, Head Chef 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.