Job Description

A career that lets your passion shine:

- Prepare and present menu items with precision, creativity and consistency, maintaining the high culinary standards of Sofitel.

- Assist with daily mise en place, ensuring ingredients and kitchen sections are prepared and ready for productive service.

- Maintain exceptional food presentation, portion control and quality while working within specified cost margins.

- Work efficiently during busy service periods, maintaining composure, attention to detail and high standards under pressure.

- Follow stock rotation procedures, including First In, First Out (FIFO), and contribute to effective stock control and waste reduction.

- Maintain clean,



sanitised and organised kitchen workspaces in accordance with HACCP principles and food safety requirements.

- Collaborate with the Executive Chef, Sous Chefs, Chef de Parties and wider Food & Beverage team to deliver a seamless dining experience.

- Support apprentices and junior team members by demonstrating professionalism, teamwork and a positive approach to kitchen operations.

- Participate in team briefings, training sessions and ongoing development to strengthen culinary skills and knowledge.

- Follow hotel policies, workplace health and safety requirements and food safety procedures, reporting hazards or equipment issues promptly.

📌 Commis chef (Broadbeach)
🏢 Sofitel
📍 Broadbeach