Job Description

Take full ownership of a designated part of the Conference & Events kitchen operation, ensuring excellence in food quality, presentation, cost control, and team leadership. Oversee all aspects of culinary execution, from hands-on supervision of the kitchen brigade to assisting with the design and delivery of creative, high-quality menus that align with guest expectations and hotel standards. Work closely with the Chef de Cuisine and Executive Chef on menu development, recipe creation, food costing, and maintaining consistency across all culinary functions.

Drive operational efficiency through intelligent planning, effective stock management, and minimizing wastage, while also managing kitchen labor costs through strategic rostering and scheduling. Lead by example in maintaining food safety, hygiene,



and environmental standards, and support ongoing staff training and development through regular performance reviews, recruitment systems, and day-to-day coaching.

Foster a positive, team-oriented kitchen culture that encourages learning, growth, and creativity. Engage with the front-of-house, Sales and stewarding teams to ensure smooth coordination and delivery of exceptional guest experiences across all conference and event functions. Support digital brand development, uphold the Sofitel Food Philosophy, and contribute to hotel initiatives and planning sessions that enhance the overall culinary offering.

📌 Sous Chef Conference & Events Melbourne
🏢 Sofitel
📍 Melbourne