Chef de Cuisine at Sofitel in Baku, Baku, Azerbaijan

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Job Description

• Assist the Executive Chef in managing the daily operations of the kitchen and ensuring smooth service across all meal periods.
• Lead, train, motivate, and develop the kitchen brigade while maintaining a positive and collaborative working environment.
• Ensure all dishes are prepared and presented according to established recipes, quality standards, and brand expectations.
• Develop seasonal menus and special offerings in collaboration with the Executive Chef, incorporating fresh, local, and sustainable ingredients.
• Monitor food quality, consistency, portion control, and presentation to ensure an exceptional guest experience.
• Oversee food preparation, production schedules, and kitchen workflow to maximize efficiency and minimize waste.
• Manage food costs, inventory levels, ordering, and stock rotation while maintaining budget targets.
• Ensure compliance with food safety, HACCP, hygiene, sanitation, and occupational health and safety standards.
• Conduct regular inspections of kitchen equipment and facilities, coordinating maintenance requirements when necessary.
• Work closely with the Food & Beverage team to deliver seamless service and accommodate guest preferences and dietary requirements.
• Support recruitment, onboarding, performance management, and continuous training of culinary team members.
• Foster a culture of creativity, innovation, teamwork, and operational excellence within the kitchen.

Qualifications

• 5+ years of chef experience, including 2+ years of management experience
• Knowledge of Italian cuisine
• Excellent communication and leadership skills
• Advanced computer skills
• Bachelor’s Degree or degree from a post-secondary culinary arts training program highly preferred