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
The Demi Chef in our In-Room Dining kitchen plays a key role in crafting refined, high-quality dishes for our guests, supporting seamless service through precise preparation, elegant presentation, and unwavering attention to detail, in line with the standards of a five-star hotel. Other duties include, but are not limited to:
Assist the Chef de Partie, Junior Sous-Chef, Sous Chefs, Executive Sous-Chef, and Director of Culinary when needed.
Organise and operate this section of the kitchen and ensure it runs efficiently and productively.
Display knowledge of all basic cooking methods including preparation of meats, fish/ seafood, starch, fruits and vegetables, desserts.
Prepare, cook, and plate outlet menu items according to established recipes cards and Sofitel Food and Beverage brand standards.
Meeting and where possible exceeding customer and guest expectations, enabling the Food and Beverage operation of the hotel to be recognised as purveying consistent, quality and value for money cuisine.
Ensuring food standards, preparation, presentation and cooking techniques meet Sofitel Brand Standard and are maintained at that level.
Ensuring the highest possible standard of hygiene is practiced and maintain to meet Work Health & Safety regulations and HACCP food preparation guidelines.
Accountable for the cleanliness and maintenance of all equipment, counter tops, and shelves.
Ability to work different station in different kitchen (with and without supervision)
Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
Qualifications
Qualification in Commercial Cookery
1-2 Years’ experience in similar role
Strong communication skills and attention to detail.
Ability to work a rotating roster including weekends, nights and public holidays.
A genuine passion for gastronomy and the art and flair for creating unique and memorable dining experiences.
Working understanding of food safety standards and HACCP.
Previous experience in high-volume kitchens.
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 fulltime Australian Working Rights are required for this role.
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
The Demi Chef in our In-Room Dining kitchen plays a key role in crafting refined, high-quality dishes for our guests, supporting seamless service through precise preparation, elegant presentation, and unwavering attention to detail, in line with the standards of a five-star hotel. Other duties include, but are not limited to:
Assist the Chef de Partie, Junior Sous-Chef, Sous Chefs, Executive Sous-Chef, and Director of Culinary when needed.
Organise and operate this section of the kitchen and ensure it runs efficiently and productively.
Display knowledge of all basic cooking methods including preparation of meats, fish/ seafood, starch, fruits and vegetables, desserts.
Prepare, cook, and plate outlet menu items according to established recipes cards and Sofitel Food and Beverage brand standards.
Meeting and where possible exceeding customer and guest expectations, enabling the Food and Beverage operation of the hotel to be recognised as purveying consistent, quality and value for money cuisine.
Ensuring food standards, preparation, presentation and cooking techniques meet Sofitel Brand Standard and are maintained at that level.
Ensuring the highest possible standard of hygiene is practiced and maintain to meet Work Health & Safety regulations and HACCP food preparation guidelines.
Accountable for the cleanliness and maintenance of all equipment, counter tops, and shelves.
Ability to work different station in different kitchen (with and without supervision)
Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
Qualifications
Qualification in Commercial Cookery
1-2 Years’ experience in similar role
Strong communication skills and attention to detail.
Ability to work a rotating roster including weekends, nights and public holidays.
A genuine passion for gastronomy and the art and flair for creating unique and memorable dining experiences.
Working understanding of food safety standards and HACCP.
Previous experience in high-volume kitchens.
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 fulltime Australian Working Rights are required for this role.
💡 Quick Summary
Seeking a career-building opportunity? The Commis Chef | In Room Dining 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.