Demi chef - No 35 Restaurant

Sofitel Melbourne is looking for a passionate and collaborative Demi Chef to join their team.

We hold a strong belief in purity and simplicity resulting in honest, clean identifiable flavours from a union of the best produce with traditional and modern cooking techniques. Our constant focus on organic produce and respect for nature’s elements are fundamental principles which we put to gastronomic practice on an every day basis in our kitchen.

Working closely with the Senior Chefs, you are responsible within a assigned section of the kitchen for the preparation, presentation and cooking techniques according to established recipes and procedures.  

Key responsibilities:

• Organise an assigned section and ensure it runs efficiently and productively.
• Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.
• Assist with training Commis Chefs and apprentices to desired standard this includes full working knowledge of the section and department.
• Ensure all required tasks are competed accurately and within given time frames.
• Be familiar with the other kitchen within the hotel, promoting flexibility and productivity.
• Meet and exceed, where possible customer/guest expectations enabling the Hotel restaurant and conferencing areas to be recognized as a purveyor of consistent, value for money and quality cuisine.
• Check all food is stored and handled as per current food health & hygiene (HACCP) regulations.
• Ensure kitchen preparation and service areas and equipment is kept clean at all times in accordance with current food health & hygiene (HACCP) regulations.

• Have a minimum of 2 years post apprenticeship experience in a 5 star environment
• Have experience in training others
• Organise time and work efficiently
• Full working rights in Australia
• Ability to work well under pressure in a fast paced environment
• Provide culinary certificates upon application
• Ability to work a rotating roster including weeknights, weekends and public holidays
• Understanding of and the ability to maintain food safety standards and HACCP