Demi Chef | In Room Dining (Sydney)

Demi Chef | In Room Dining (Sydney)

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 exact 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.

📌 Demi Chef | In Room Dining (Sydney)
🏢 Sofitel
📍 Sydney