Company DescriptionSofitel Melbourne On Collins, the ultimate luxury hotel escape in the heart of Melbourne city centre.
Combining French elegance and modern luxury, curating dining experiences where our passionate chefs and mixologists delight our guests in a lively culinary experience whilst overlooking the city skyline.
As a Hotel for the Arts, Sofitel Melbourne on Collins proudly champions culture and tradition with rotating art exhibitions and is immersed in the city's thriving arts and entertainment scene.PROPERTY DETAILS5-star luxury in the heart of Melbourne's shopping, theatre and business precincts363 rooms with breathtaking views over MelbourneExclusive Club Lounge that offers club guests that elevated French joie-de-vivre experienceSophisticated modern dining with vibrant contemporary French flair at No35 restaurantUnique signature cocktails & refined exclusive ambience at Atrium Bar on 35Job DescriptionSofitel Melbourne is looking for a passionate and collaborative Chef De Partie to join their team.We hold a strong belief in purity and simplicity resulting in honest, clean identifiable flavours from a union of the best produce with traditional and modern cooking techniques.
Our constant focus on organic produce and respect for nature's elements are fundamental principles which we put to gastronomic practice on an everyday basis in our kitchen.Working closely with the Head Chef, you are responsible for food standards, preparation, presentation and cooking techniques according to established recipes and procedures.KEY RESPONSIBILITIES:Ensure food standards, preparation, presentation and cooking techniques meet hotel standards and are maintained at that level.Work with the kitchen brigade and take corrective action where appropriate if standards are not met.Strive continually for innovative, quality, value for money food, which is presented and served in the most complimentary way.Collate, photograph and cost all recipes.
Ensure they are followed accurately, and to the Hotel standards.
Food is to be checked and tasted at all times and at the beginning of every service to check for freshness and quality.Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.Work closely with the front of house team to meet food and beverage operational objectives.QualificationsHave a minimum of 3-4 years post-apprenticeship experience in a 5-star environmentBe able to demonstrate creativity and flair in menu and meal designBe able to use leadership skills to maintain a cohesive kitchen teamOrganise time and work efficientlyHave a curiosity and willingness to undertake further self-developmentFull working rights in AustraliaAbility to work well under pressure in a fast-paced environmentProvide culinary certificates upon applicationAbility to work a rotating roster including weeknights, weekends and public holidaysUnderstanding of and the ability to maintain food safety standards and HACCPAdditional InformationMY BENEFITS:Excellent career opportunities with a global hospitality leaderWork with a brigade of experienced and passionate chefsAccess to the Accor HEARTIST benefits, worldwide discounts in all our hotels and partnersROLE:Full-time#J-18808-Ljbffr