Job Description
Full job description
Company Description
Discover the Sofitel Sydney Darling Harbour
Sofitel Sydney Darling Harbour welcomes guests into a world of luxury blending French Art de Vivre and local culture. The Flagship hotel boasts 590 rooms and suites, four vibrant bars and restaurants, a stunning, award winning outdoor infinity pool, state of the art gym overlooking the city skyline, exclusive top floor Executive Lounge and our well renowned luxurious spa.
Outstanding people make it all happen and we are committed to creating an energising, rewarding and exciting work environment. Become part of a culture that is dedicated to executing exceptional luxury experiences for our guests.
Inspiration, Recognition & Reward
As a valued member of our team, you will be immersed in a world of exceptional privileges and bespoke rewards. Enjoy unparalleled access to exclusive industry benefits across a global portfolio of luxury accommodation, fine dining, and curated lifestyle experiences. Indulge in daily privileges such as artisan coffee at a preferred rate and a specially crafted Ambassador dining menu, designed to elevate your everyday. To support your continued growth, we offer a distinguished learning platform, an elegant fusion of expert knowledge and tailored development, ensuring you flourish in a culture that celebrates excellence, sophistication, and personal ambition.
Job Description
As our Commis Chef with the Atelier Team, you will play an essential role in ensuring a section of the kitchen is organised and operates efficiently and productively, as well as ensuring that all service and brand standards are met. Other duties include, but not limited to:
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, Sous, Executive Sous 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 menu items according to established recipes cards and Sofitel Food and Beverage brand standards.
Be aware of 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.
Qualifications
Qualification in Commercial Cookery.
1-2 Years’ experience in a 5 star environment or fine dining restaurant.
Committed to maintaining exceptional hygiene, presentation, and quality in every dish.
Ability to work a rotating roster including weekends & public holidays.
A genuine passion for gastronomy and the art and flair for creating unique and memorable dining experiences.
Sound understanding of food safety standards and HACCP.
Reliable, motivated, and a team player, thriving in a fast-paced and dynamic setting.
Attentive to detail and dedicated to keeping the kitchen organised and professional.
Open to feedback and keen to grow under the guidance of experienced culinary mentors.
Additional Information
If you share our passion for hospitality, service excellence, innovation and drive, we would love to hear from you!
Our commitment to Diversity & Inclusion:
We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you're welcome to let us know.
Please note that full Australian Working Rights are required for this role and that the hotel is unable to assist candidates in obtaining Australian working rights.
Return to Se
Company Description
Discover the Sofitel Sydney Darling Harbour
Sofitel Sydney Darling Harbour welcomes guests into a world of luxury blending French Art de Vivre and local culture. The Flagship hotel boasts 590 rooms and suites, four vibrant bars and restaurants, a stunning, award winning outdoor infinity pool, state of the art gym overlooking the city skyline, exclusive top floor Executive Lounge and our well renowned luxurious spa.
Outstanding people make it all happen and we are committed to creating an energising, rewarding and exciting work environment. Become part of a culture that is dedicated to executing exceptional luxury experiences for our guests.
Inspiration, Recognition & Reward
As a valued member of our team, you will be immersed in a world of exceptional privileges and bespoke rewards. Enjoy unparalleled access to exclusive industry benefits across a global portfolio of luxury accommodation, fine dining, and curated lifestyle experiences. Indulge in daily privileges such as artisan coffee at a preferred rate and a specially crafted Ambassador dining menu, designed to elevate your everyday. To support your continued growth, we offer a distinguished learning platform, an elegant fusion of expert knowledge and tailored development, ensuring you flourish in a culture that celebrates excellence, sophistication, and personal ambition.
Job Description
As our Commis Chef with the Atelier Team, you will play an essential role in ensuring a section of the kitchen is organised and operates efficiently and productively, as well as ensuring that all service and brand standards are met. Other duties include, but not limited to:
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, Sous, Executive Sous 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 menu items according to established recipes cards and Sofitel Food and Beverage brand standards.
Be aware of 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.
Qualifications
Qualification in Commercial Cookery.
1-2 Years’ experience in a 5 star environment or fine dining restaurant.
Committed to maintaining exceptional hygiene, presentation, and quality in every dish.
Ability to work a rotating roster including weekends & public holidays.
A genuine passion for gastronomy and the art and flair for creating unique and memorable dining experiences.
Sound understanding of food safety standards and HACCP.
Reliable, motivated, and a team player, thriving in a fast-paced and dynamic setting.
Attentive to detail and dedicated to keeping the kitchen organised and professional.
Open to feedback and keen to grow under the guidance of experienced culinary mentors.
Additional Information
If you share our passion for hospitality, service excellence, innovation and drive, we would love to hear from you!
Our commitment to Diversity & Inclusion:
We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you're welcome to let us know.
Please note that full Australian Working Rights are required for this role and that the hotel is unable to assist candidates in obtaining Australian working rights.
Return to Se
💡 Quick Summary
Seeking a career-building opportunity? The Commis Chef | Atelier by Sofitel position is now open for candidates interested in the Restaurants & Food Service sector. This role in Sydney offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Restaurants & Food Service is a plus.
