Sofitel | Junior Sous Chef | Pastry

Company Description Discover the Sofitel Sydney Darling Harbour.
Sofitel Sydney Darling Harbour welcomes guests into a world of luxury blending French Art de Vivre and local culture.
The Flagship hotel boasts 590 rooms and suites, four vibrant bars and restaurants, a stunning, award winning outdoor infinity pool, state of the art gym overlooking the city skyline, exclusive top floor Executive Lounge and our well renowned luxurious spa.
Outstanding people make it all happen and we are committed to creating an energising, rewarding and exciting work environment.
Become part of a culture that is dedicated to executing exceptional luxury experiences for our guests.
Benefits, Rewards, Motivations Industry benefits worldwide on accommodation, dining and lifestyle services.
Access to daily discounted coffee and Ambassador dinning menu.
A unique training platform to enhance your skills and knowledge.
Job Description Hands on management of food service operations on a day to day basis across all kitchen outlets.
Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognized as purveying consistent, quality and value for money cuisine.
Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level.
Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
Strive continually for innovation, quality, value for money, and food which 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 to meet 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 and Sous Chefs update Recipe Standards and develop new menus and concepts.
Assist the Executive Chef and Executive Sous Chef and Sous Chefs develop, maintain and update operating procedures and systems.
Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
Co-ordination of the stewarding team to meet the kitchen's requirements.
Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson.
Strive to implement the Sofitel Vision and demonstrate active use of Sofitel Values.
Ensures the kitchen has a presence in operational meetings and committees.
Ensure full knowledge and understanding of 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.
Any other duties assigned by your manager.
Qualifications Qualification in Commercial Cookery.
1-2 Years' experience in similar role.
Strong communication skills and attention to detail.
Always displays 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.
Additional Information If you share our passion for hospitality, service excellence, innovation and drive, we would love to hear from you
Our commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.
We offer reasonable adjustments to support you.
If you require an adjustment to be made during the recruitment process, you're welcome to let us know.
Please note that full Australian Working Rights is required for this role.

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