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Executive Chef Assistant

4 weeks ago

Sydney, New South Wales, Australia SOFITEL Full time

Job Summary

We are seeking a highly skilled and experienced Sous Chef to join our team at Sofitel. As a key member of our culinary team, you will be responsible for the day-to-day management of our food service operations across all kitchen outlets.

Main Responsibilities

  • Manage food service operations on a day-to-day basis, ensuring that all kitchen outlets meet the highest standards of quality and service.
  • Meet and exceed customer and guest expectations, promoting a positive image of Sofitel and driving business growth.
  • Ensure that food standards, preparation, presentation, and cooking techniques meet Brand Standard guidelines and are maintained at that level.
  • Work with the kitchen brigade to identify areas for improvement and implement corrective action where necessary.
  • Strive for innovation, quality, value for money, and food that is presented and served in the most complimentary way.
  • Ensure the highest possible standard of hygiene is practiced and maintained by the entire kitchen brigade, meeting Health & Safety regulations and HACCP food preparation guidelines.
  • Ensure all direct reports are aware of Health & Safety and HACCP responsibilities.
  • Assist the Executive Chef and Executive Sous Chef in updating Recipe Standards and developing new menus and concepts.
  • Assist the Executive Chef and Executive Sous Chef in developing, maintaining, and updating operating procedures and systems.
  • Cultivate a positive work environment where learning and personal development are benchmarks for quality improvement.
  • Coordinate the stewarding team to meet the kitchen's requirements.
  • Adhere to Emergency Communication procedures, ensuring that enquiries from the media are only responded to by the nominated spokesperson.
  • Strive to implement the Accor Vision and demonstrate active use of Accor Values.
  • Ensure the kitchen has a presence in operational meetings and committees.
  • Ensure full knowledge and understanding of the level of expectations expected of you by Kitchen management, Food and Beverage management, Hotel Management, and the Business.
  • Promote a positive can-do attitude within the team.
  • Be adaptable to the changing demands and expectations of the business.

Requirements

  • Qualification in Commercial Cookery.
  • 1-2 Years' experience in a similar role.
  • Strong communication skills and attention to detail.
  • Always display a professional appearance, representing our Sofitel brand.
  • 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.
  • Ability to work under pressure and meet tight deadlines.