Pastry Sous Chef

Sofitel Melbourne On Collins, the ultimate luxury hotel escape in the heart of Melbourne city centre. Combining French elegance and modern luxury, curating dining experiences where our passionate chefs and mixologists delight our guest in a lively culinary experience whilst overlooking the city skyline. As a Hotel for the Arts, Sofitel Melbourne on Collins proudly champions culture and tradition with rotating art exhibitions and is immersed in the city’s thriving arts and entertainment scene.

PROPERTY DETAILS

• 5-star luxury in the heart of the Melbourne's shopping, theatre and business precincts
• 363 rooms with breathtaking views over Melbourne
• Exclusive Club Lounge that offers club guests that elevated French joie-de-vivre experience
• Sophisticated modern dining with vibrant contemporary French flair at No35 restaurant
• Unique signature cocktails & refined exclusive ambience at Atrium Bar on 35

• Demonstrate ‘ownership’ of the outlet through commitment to the following areas of responsibility:
• Focus on menu presentation and food quality through all Pastry areas with ownership over design, presentation, cost, labor, training and execution
• Through the active management of the kitchen brigade in relation to Pastry, ensure hands on supervision of the food service operations on a day to day basis.
• Ensure the effective operation of the Pastry kitchen in support of the Pastry Chef
• Take ownership over the Pastry food cost through intelligent planning and preparation, ordering stock, managing wastage and operational efficiency
• Take ownership of the kitchen labour costs for Pastry through intelligent rostering, annual leave planning and overtime
• Participate in the menu development with the Pastry Chef and Executive Chef
• Participate in the team appraisal of the Pastry kitchen brigade
• Become proficient in the use of systems relevant to the recruitment, management and development of all team members within the department (INES, Smartrecruiter, Performance Reviews)
• Manage the rostering in support of the Pastry Chef as determined by workforce guides, labour cost percentage and system requirements (HumanForce)
• Ensure food standards, preparation, presentation and cooking techniques meet hotel standards 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 innovative, quality, value for money food, which is presented and served in the most complimentary way.
• Participate in the reduction of food wastage, record and develop ideas to further reduce.
• Contribute to the Co-ordination and rostering of the stewarding team to meet all kitchen’s requirements
• Create, photograph and cost all recipes with the Pastry Chef and Executive Chef.  Ensure they are followed accurately, and to the Hotel standards. Food is to be checked and tasted at all times and at the beginning of every service to check for freshness and quality.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Work closely with the front of house team to meet food and beverage operational objectives.
• Ensure that all Pastry Kitchen Ambassadors are fully briefed prior to commencing their shift.  Delegate duties to the shift Kitchen Brigade so all aspects of the shift are covered promoting a team working environment.
• Encourage Kitchen brigade to be aware of market needs and trends so their product meet these requirements.
• Support the implementation and promotion of the SMOC Food Philosophy
• Support the delivery of Food Safety and EMS training within the department
• To adopt and promote flexible and multitasking practices across the department.
• Ensure active communication within the kitchen brigades and across hotel departments to ensure a positive guest experience at all times
• Review risks and initiate corrective actions as required by the hotel standards
• Any other reasonable request as required by Hotel Management

• Minimum of 5-7 years of experience in Pastry, with at least 2+ years in a senior role (Junior Sous Chef or Sous Chef)

• Proven track record in high-volume, fast-paced environments in Pastry sections across banquets or large event catering

• Experience in managing teams

• Passion for excellence and innovation in food

• Strong sense of ownership and accountability

• HACCP or Food Hygiene & Safety Training

Benefits and Perks:

Sofitel Melbourne on Collins provides ambassadors career development opportunities within the hotel and wider Accor Group. We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

We live by our Heartist principles, that is, the heart and art of human connection. Understanding people is our business and putting people at the heart of our organisation is how we make decisions. We want every ambassador to feel valued, inspired and to strive for greatness every day.

We offer our Heartists:

• Build a career with the largest hotel group in the Pacific
• Central accessible location in Melbourne's CBD
• Laundered uniforms
• Complimentary hotel stay package for your work anniversary
• Worldwide employee and family and friends benefits at Accor Hotels