- Prepare and present menu items with creativity, precision and flair, reflecting Sofitel's luxury standards and French-inspired cuisine with local influences.
- Organise and execute mise en place for your assigned kitchen section, ensuring ingredients are fresh, preparation is productive and service runs seamlessly.
- Execute dishes during service with consistency and attention to detail, maintaining exceptional standards of flavour, presentation and portion control.
- Assist senior chefs with menu development, tastings and recipe documentation to ensure consistency and support culinary innovation.
- Coordinate workflow and delegate tasks within your section to support timely preparation, smooth service and operational efficiency.
- Monitor food quality, ingredient freshness and stock levels, following First In, First Out (FIFO) procedures and minimising waste.
- Supervise and mentor Commis Chefs and apprentices,
sharing technical knowledge and fostering a collaborative, professional kitchen environment.
- Assume responsibility for kitchen operations in the absence of senior chefs when required, maintaining continuity of service and upholding established standards.
- Collaborate with other kitchen sections, the Food & Beverage team and Stewarding to ensure effective communication, equipment readiness and seamless service delivery.
- Maintain impeccable kitchen hygiene, sanitation and food safety standards in accordance with HACCP requirements and hotel procedures.
- Support the safe operation and maintenance of kitchen equipment, promptly reporting faults, hazards or maintenance requirements.
- Lead by example through professionalism, composure under pressure and a commitment to continuous learning and culinary excellence.
📌 Demi Chef (Broadbeach)
🏢 Sofitel
📍 Broadbeach
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